Roast Garlic and Lemon Chicken (Printable)

Succulent Mediterranean-style chicken with aromatic garlic and zesty lemon, featuring juicy meat and crispy golden skin.

# What You Need:

→ Chicken

01 - 1 whole chicken, approximately 3.3 lbs, giblets removed

→ Marinade

02 - 4 cloves garlic, minced
03 - 2 lemons, 1 zested and juiced, 1 sliced into rounds
04 - 3 tbsp olive oil
05 - 2 tsp salt
06 - 1 tsp freshly ground black pepper
07 - 2 tsp fresh thyme leaves or 1 tsp dried thyme
08 - 2 tsp fresh rosemary, chopped or 1 tsp dried rosemary

→ Roasting Vegetables

09 - 2 large onions, quartered
10 - 3 carrots, cut into chunks
11 - 2 celery stalks, cut into chunks

# Directions:

01 - Preheat your oven to 425°F for optimal roasting temperature.
02 - Combine minced garlic, lemon zest, lemon juice, olive oil, salt, pepper, thyme, and rosemary in a small bowl. Mix thoroughly to create a uniform marinade.
03 - Pat chicken completely dry with paper towels. Gently loosen skin over breast area and rub half the marinade directly onto meat beneath skin. Coat exterior thoroughly with remaining marinade.
04 - Fill chicken cavity with lemon rounds. Add additional fresh thyme or rosemary sprigs if desired for enhanced flavor.
05 - Place quartered onions, carrot chunks, and celery pieces in large roasting pan. Position chicken on vegetable bed, breast side facing up.
06 - Roast for 1 hour 15 minutes until thigh juices run clear and meat thermometer inserted into thickest thigh section reaches 165°F.
07 - Allow chicken to rest 10 to 15 minutes before carving. Serve accompanied by roasted vegetables and pan juices.

# Expert Tips:

01 -
  • The crispy, golden skin has this incredible lemony garlicky aroma that makes everyone gravitate toward the oven
  • Whole roasted chicken somehow feels fancy but comes together with minimal hands-on time
  • The leftovers make the most incredible sandwiches and salads for days afterward
02 -
  • Patting the chicken completely dry is the secret to crispy skin, any moisture will steam instead of roast
  • A meat thermometer takes the guesswork out and guarantees perfectly cooked meat every single time
03 -
  • Let the chicken come to room temperature for 30 minutes before roasting for more even cooking
  • Tuck the wing tips under the bird to prevent them from burning while the rest cooks

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