Description
Make this Lemon Garlic Roasted Chicken for a wonderful weekend dinner. You will get juicy meat and wonderfully crispy skin with these simple steps and marinade timing.
Ingredients
Scale
- 1 whole chicken (about 4 lbs)
- 2 lemons, halved
- 6 cloves garlic, smashed
- 4 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
Instructions
- Pat the chicken completely dry with paper towels. This helps with crispy skin.
- In a small bowl, mix the olive oil, salt, pepper, rosemary, and thyme.
- Rub the oil mixture all over the chicken, inside and out.
- Stuff the cavity of the chicken with the lemon halves and smashed garlic cloves.
- For best results, let the chicken marinate in the refrigerator for at least 4 hours, or preferably overnight.
- Preheat your oven to 425°F (220°C). Place the chicken in a roasting pan.
- Roast for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
- For extra crispy skin, increase the oven temperature to 475°F (245°C) for the last 10 minutes of cooking.
- Let the chicken rest for 10 minutes before carving.
Notes
- Patting the skin very dry before seasoning is the secret to crispy skin.
- Marinating overnight gives the best flavor penetration.
- Use fresh herbs if you have them for a brighter taste.
- Resting the chicken allows the juices to redistribute, keeping the meat moist.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6 oz cooked chicken
- Calories: 450
- Sugar: 0g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 140mg