Roast Garlic and Lemon Chicken (Printable version)
Tender roasted chicken with garlic and lemon for juicy meat and crispy golden skin
# List of ingredients:
→ 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 oven to 425°F.
02 - Combine minced garlic, lemon zest, lemon juice, olive oil, salt, pepper, thyme, and rosemary in a small bowl to create the marinade.
03 - Pat chicken dry with paper towels. Gently loosen skin over breast and rub half the marinade directly onto meat under skin. Rub remaining marinade over entire exterior surface.
04 - Stuff chicken cavity with lemon slices and additional thyme or rosemary sprigs if desired.
05 - Place onions, carrots, and celery in roasting pan. Position chicken on top of vegetables, breast side up.
06 - Roast for 1 hour 15 minutes until juices run clear when thigh is pierced and meat thermometer inserted into thickest part of thigh reads 165°F.
07 - Let chicken rest for 10 to 15 minutes before carving. Serve with roasted vegetables and pan juices.
# Expert Advice:
01 -
- The crispy skin alone is worth the effort
- Leftovers make sandwiches you will actually look forward to
02 -
- Patting the chicken completely dry is the secret to crispy skin
- A thermometer is more reliable than timing alone for doneness
03 -
- Trussing the chicken helps it cook evenly but is not essential
- Rotating the pan halfway through ensures even browning