Lemon Garlic Roasted Chicken

I still remember the first time I roasted this lemon garlic chicken—it filled my kitchen with such a bright, inviting aroma that it instantly became my go-to comfort meal.

One unexpected evening, guests showed up, and with just a few simple ingredients on hand, this chicken saved dinner and created a new tradition in my home.

Ingredients

• Chicken: Choosing a whole chicken around 1.5 kg gives just the right size for 4 servings and cooks evenly
• Olive oil: The foundation for the marinade that keeps the meat moist and flavorful
• Garlic: Freshly minced garlic is key for that punch of aroma and depth
• Lemon: Using both zest and juice adds vibrant brightness that lifts the dish
• Dried thyme and rosemary: Staple herbs that blend beautifully and can be substituted with fresh if desired
• Salt and black pepper: Essential to bring out all the natural flavors
• Fresh herbs and lemon for roasting: Stuffed inside the cavity, they infuse the chicken from the inside out
• Parsley garnish: Optional but adds a fresh pop of color and taste

Instructions

Get Everything Ready:

Preheat your oven to 425°F (220°C) and pat your chicken dry so the skin crisps well.

Make the Marinade:

Mix olive oil, garlic, lemon zest and juice, dried herbs, salt, and pepper until combined—this will coat the chicken with flavor.

Rub It In:

Massage the marinade all over the chicken, slipping some under the skin and inside the cavity, ensuring every bite is flavorful.

Fill to Flavor:

Stuff the cavity with lemon quarters, fresh thyme, rosemary, and optional onion for an aromatic roast.

Prep for Roasting:

Tie the legs together with kitchen twine and tuck wings under—the chicken is ready to go in the pan breast-side up.

Roast to Perfection:

Place on a rack in a roasting pan and cook for about 1 hour 15 minutes until juices run clear and the thickest part reads 165°F (74°C).

Rest Before Serving:

Let the chicken rest 10 minutes to redistribute juices, then carve and garnish with fresh parsley if you like.

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This dish became more than just dinner when it brought my family together for countless cozy weekends, creating memories as rich as its flavor.

Keeping It Fresh

To keep your chicken juicy for leftovers, store in an airtight container and reheat gently in the oven to avoid drying out the meat.

Serving Ideas That Clicked

This chicken pairs beautifully with roasted potatoes, a crisp green salad, or even a simple pilaf—comfort food that feels special every time.

A Time This Recipe Saved the Day

Once, when unexpected guests arrived hungry and late, this recipe came to the rescue with minimal prep and impressive results.

• Don’t forget to leave extra time for resting the chicken—it makes a difference
• Keep kitchen twine handy for the perfect roast shape
• Always zest the lemon before juicing to capture the freshest flavors

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Thanks for sharing this kitchen moment with me—can’t wait for you to try and love this recipe just as much!

Recipe Questions & Answers

→ How do I achieve crispy skin on the chicken?

Leaving the chicken uncovered in the fridge for a couple of hours before roasting helps dry the skin, ensuring it becomes crispy during cooking.

→ Can fresh herbs replace dried herbs in the marinade?

Yes, fresh herbs can be used as a substitute but use double the amount compared to dried herbs to maintain flavor intensity.

→ What temperature should the chicken be cooked to?

Cook the chicken until the thickest part reaches 165°F (74°C) to ensure it is fully cooked and safe to eat.

→ What is the purpose of stuffing lemon and herbs inside the chicken cavity?

Stuffing the cavity with lemon and herbs infuses the meat from within, adding bright and aromatic flavors throughout.

→ How long should the chicken rest after roasting?

Letting the chicken rest for about 10 minutes after roasting allows the juices to redistribute, resulting in moister meat when carved.