Cooking Recipe: Classic Lemon Garlic Roasted Chicken
ings: 4
Prep: minutes
Cook time: 60–75 minutes
Total time: 1h 15–h 30m
Ingredients- 1 whole chickenabout 4–5 / 1.8–2.3 kg)
- lemons, cut into wedges
-6 garlic cloves, smashed - 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 freshly ground black
- 1 teaspoon dried thyme or 1 tablespoon thyme leaves
1 teaspoon paprika (optional)
cup broth or water - herbs garnish (optional)
Instructions
. Preheat the oven 425°F (220°C).inse the chicken inside and out, then pat dry with towels.
2. In a small bowl, whisk together oil salt, pepper, thyme, and paprika.
3. Rub the mixture all over the chicken, including under the where possible. the lemon wedges and smashed garlic cloves the cavity.
4. Tie the together with kitchen twine and tuck the wing tips under the body promote even cooking.
5. Place the chicken-side up on rack in a roasting pan. Add a cup of broth water the pan to keep the moist.
6. Roast for 20 minutes, then reduce the oven temperature to 375°F (190°C). roasting for another 40–55 minutes, or until the internal temperature reaches165°F (°C) in thickest part of the thigh and the juices run clear7 Remove pan from the oven and let the chicken rest 10–15 minutes before carving. A brief rest helps retain juiciness.
. Optional: Deglaze the with a splash of broth, scraping up browned bits to make a quick pan. Slice the chicken and with the pan.
Tips- extra crispy skin, pat the chicken dry again before applying the oil and seasonings.
- If the skin browns too quickly, tent with foil for the last –15 minutes.
- hearty vegetables (rots potatoes, onions) to the roasting pan for a complete one-pan meal.
Nutritional notes
Per serving (imate): 420–520 calories, depending portion and exact.
- Provides protein, moderate fat, and minerals; adjust salt to taste.
Vari
Herb swap: Replace thyme with rosemary or oregano.
- Citrus twist: Add orange zest along with lemon for a brighter aroma.
- Spicy option: Include a pinch of red pepper flakes in the rub.