Zesty Lemon Garlic Roasted Chicken
Discover the ultimate Zesty Lemon Garlic Roasted Chicken recipe that’s perfect for family dinners or holiday feasts. Juicy, tender chicken infused with the tangy flavor of lemon, savory garlic, and fresh herbs, roasted to golden perfection. Packed with flavor and easy to make, this recipe is a must-try! Visit Satisfy Your Cravings for step-by-step instructions, tips, and creative ways to use leftovers. Make every meal unforgettable!
Equipment
- Roasting Pan: A sturdy roasting pan to hold the chicken and catch the drippings for basting or gravy
- Roasting Rack: Optional, but ideal for elevating the chicken to ensure even cooking and crispy skin.
- Meat Thermometer: To check the internal temperature of the chicken and ensure it’s perfectly cooked (165°F in the thickest part of the meat).
- Small Mixing Bowl: For preparing the marinade.
- Basting Brush: To spread the marinade evenly over the chicken and for basting during roasting.
- Kitchen Twine: For tying the chicken legs together to promote even cooking.
- Knife and Cutting Board: For preparing ingredients like lemons and garlic.
- Aluminum Foil: To tent the chicken if the skin starts browning too quickly during roasting.
- Tongs or a Fork: To handle the chicken before and after roasting.
Ingredients
For the Chicken
- 1 Whole chicken (4-5 lbs)
- 3 Lemons (2 juiced 1 quartered)
- 6 Garlic cloves (minced)
- 3 Garlic cloves (whole)
- 3 Tbsp Olive oil
- 2 Tbsp unsalted butter (softened)
- 2 Tsp Sea salt
- 1 Tsp Freshly ground black pepper
- 1 Tbsp Fresh thyme (or 1 tsp dried thyme)
- 1 Tbsp Fresh rosemary (chopped)
- 1 Tsp Paprika
- ½ Cup Chicken broth
For the Garnish
- Fresh parsley (chopped)
- Lemon slices
Instructions
- Step 1: Prepare the ChickenPreheat your oven to 425°F (220°C).Remove the chicken giblets and rinse the chicken inside and out under cold water. Pat dry with paper towels.Place the chicken on a cutting board or a roasting rack set inside a roasting pan.
- Step 2: Make the MarinadeIn a small bowl, mix olive oil, minced garlic, lemon juice, thyme, rosemary, salt, pepper, and paprika.Gently loosen the skin of the chicken breast using your fingers, being careful not to tear it. Spread the softened butter evenly under the skin for added moisture and flavor.Rub the olive oil and herb mixture all over the chicken, including the cavity.
- Step 3: Stuff the ChickenStuff the cavity with the quartered lemon and whole garlic cloves.Tie the legs together with kitchen twine to ensure even cooking.
- Step 4: Roast the ChickenPour chicken broth into the bottom of the roasting pan to keep the chicken moist.Roast the chicken in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (75°C) in the thickest part of the chicken (without touching the bone).Baste the chicken with pan juices every 30 minutes for a golden, crispy skin.
- Step 5: Rest and ServeRemove the chicken from the oven and let it rest for 10-15 minutes to allow the juices to redistribute.Garnish with fresh parsley and lemon slices before serving.Serve with roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.
Notes
Make Ahead:
- Marinate Early: You can marinate the chicken up to 24 hours in advance. Store it in a sealed container or covered in plastic wrap in the refrigerator.
- Prep Ingredients: Chop the herbs and mince the garlic ahead of time to save prep time on cooking day.
Storage:
- Refrigerate: Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- Freeze: Shred the chicken meat and freeze it in a freezer-safe bag for up to 3 months. Use it in soups, salads, or sandwiches.
- Reheat: Reheat the chicken in a preheated oven at 350°F (175°C) until warmed through, or microwave in 30-second intervals.