Ingredients

Scale

To create this culinary masterpiece, you’ll need a selection of fresh, high-quality ingredients. The beauty of this recipe lies in its simplicity, relying on just a few key components to deliver maximum flavor. Using fresh ingredients is highly recommended as they will significantly enhance the taste and aroma of your roasted chicken.

One Whole Chicken (3-4 lbs): The star of the show! Opt for a good quality, fresh whole chicken. A 3-4 pound bird is ideal for a family of four, offering a generous amount of meat. You can also use larger chickens if you are feeding a bigger crowd; just adjust the cooking time accordingly. Consider using an air-chilled chicken if available, as they tend to be less watery and result in crispier skin. If using a frozen chicken, ensure it is completely thawed before starting the preparation.
2 Lemons: Lemons are crucial for both flavor and moisture. You will need two lemons: one for zesting and juicing, and the other to stuff inside the chicken cavity. Choose lemons that are firm and heavy for their size, indicating they are juicy. Organic lemons are a great choice, especially since we’ll be using the zest, minimizing exposure to pesticides.
1 Head of Garlic: Garlic is the aromatic backbone of this dish. A whole head of garlic, roughly 8-10 cloves, will provide a robust garlic flavor that complements the lemon beautifully. Fresh garlic cloves are essential for the best flavor – avoid using pre-minced garlic as it lacks the same intensity and freshness.
1/4 Cup Olive Oil: Olive oil is used to coat the chicken, helping it to brown and crisp up in the oven. Extra virgin olive oil is preferred for its richer flavor and health benefits, but regular olive oil will also work. The oil also helps to distribute the lemon and garlic flavors evenly over the chicken.
2 Tablespoons Fresh Rosemary: Rosemary adds a fragrant, earthy note that pairs wonderfully with lemon and garlic. Fresh rosemary is highly recommended for its superior aroma and flavor compared to dried rosemary. If fresh rosemary is unavailable, you can substitute with 1 tablespoon of dried rosemary, but the fresh herb will truly elevate the dish. You can also experiment with other herbs like thyme or oregano, but rosemary is a classic and excellent choice.
1 Tablespoon Salt: Salt is essential for seasoning and enhancing the flavor of the chicken. Kosher salt or sea salt are preferred over table salt for their cleaner taste and larger crystals, which are easier to distribute evenly. Salt not only seasons the chicken but also helps to draw out moisture, resulting in crispier skin.
1 Teaspoon Black Pepper: Freshly ground black pepper adds a subtle spice and depth of flavor. Using freshly cracked black pepper will provide a much more aromatic and flavorful experience compared to pre-ground pepper.
Optional: 1 Onion, quartered: Adding a quartered onion to the roasting pan beneath the chicken not only adds flavor to the pan drippings but also elevates the chicken on a natural roasting rack, allowing for better air circulation and even cooking. The onions will caramelize in the oven, adding a sweet and savory element to the dish and pan juices.
Optional: Carrots and Potatoes, roughly chopped: To make this a complete one-pan meal, consider adding some root vegetables to the roasting pan. Carrots and potatoes are excellent choices as they roast beautifully alongside the chicken, soaking up the flavorful pan juices. Choose firm potatoes that will hold their shape during roasting, such as Yukon Gold or red potatoes.

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Instructions

Roasting a chicken might seem intimidating, but this Lemon Garlic Roasted Chicken recipe is surprisingly straightforward. Follow these step-by-step instructions to achieve a perfectly cooked, flavorful, and juicy chicken every time.

Preheat Your Oven and Prepare the Chicken: Begin by preheating your oven to 400°F (200°C). This high temperature is crucial for achieving crispy skin and ensuring the chicken cooks through evenly. While the oven is preheating, remove the chicken from its packaging. Pat the chicken thoroughly dry inside and out with paper towels. This step is incredibly important for achieving crispy skin. Moisture is the enemy of crispy skin, so the drier the chicken, the better the results.
Prepare the Lemon Garlic Mixture: Zest one lemon using a microplane or fine grater, ensuring you only zest the yellow part and avoid the bitter white pith underneath. Then, juice both lemons. In a small bowl, combine the lemon zest, lemon juice, olive oil, minced garlic (from the whole head, about 8-10 cloves, finely minced or pressed), chopped fresh rosemary, salt, and black pepper. Mix all these ingredients together thoroughly. This fragrant mixture is the key to infusing the chicken with incredible flavor.
Stuff the Chicken Cavity: Cut the remaining lemon into halves or quarters. Place the lemon pieces inside the cavity of the chicken. This will steam the chicken from the inside out, adding moisture and lemon flavor throughout the meat. You can also add a few sprigs of rosemary and a couple of garlic cloves inside the cavity for extra flavor infusion if desired.
Season and Coat the Chicken: Place the chicken in a roasting pan. If using, scatter the quartered onion at the bottom of the pan. This will act as a natural roasting rack and add flavor to the pan drippings. Pour the lemon garlic mixture all over the chicken, ensuring you coat it evenly, including underneath the skin if you can gently loosen it from the breast meat. Massage the mixture into the chicken, making sure every part is well seasoned. If using, scatter the roughly chopped carrots and potatoes around the chicken in the roasting pan. Toss them with any remaining lemon garlic mixture in the bowl or drizzle with a little extra olive oil, salt, and pepper.
Roast the Chicken: Place the roasting pan in the preheated oven. Roast for approximately 1 hour and 15 minutes to 1 hour and 30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) in the thickest part of the thigh, without touching the bone. The exact cooking time will depend on the size of your chicken and the accuracy of your oven. It’s crucial to use a meat thermometer to ensure the chicken is cooked through and safe to eat. Insert the thermometer into the thickest part of the thigh, avoiding the bone, for the most accurate reading.
Baste the Chicken (Optional but Recommended): About halfway through the roasting time, around 45 minutes in, you can baste the chicken with the pan juices. This helps to keep the chicken moist and enhances the browning of the skin. Carefully remove the roasting pan from the oven. Using a spoon or baster, spoon the pan juices over the chicken, ensuring you redistribute the flavorful drippings. Return the pan to the oven and continue roasting.
Check for Doneness and Rest: After the roasting time, check the internal temperature of the chicken again with a meat thermometer. Once it reaches 165°F (74°C), remove the roasting pan from the oven. Let the chicken rest for 10-15 minutes before carving. Resting is a critical step as it allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful chicken. Cover the chicken loosely with foil while it rests to keep it warm.
Carve and Serve: After resting, carve the chicken and serve immediately. Pour the flavorful pan juices over the chicken and vegetables when serving. The roasted vegetables will be tender and infused with the delicious lemon garlic flavors from the chicken drippings. Garnish with extra fresh rosemary or lemon slices for an extra touch of freshness and visual appeal.

Nutrition

Serving Size: one normal portion
Calories: 550
Sodium: 700mg
Fat: 35g
Carbohydrates: 10g
Protein: 60g
Cholesterol: 200mg