Classic Lemon Garlic Roast Chicken### Servings
4 servings
Total time
1 hour 20 minutes
Ingredients
-1 whole chickenabout4–5 pounds),lets
- tablespoons olive oil- 4 garlic, minced
- Zest of 1 lemon
- of1 lemon (about 2–3 tablespoons)
-1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves- 1 teaspoon dried rosemary - Salt and freshly black pepper
1 lemon, sliced into rounds (for roasting and garnish) - 4 spr fresh thyme (optional)
Instructions
- Pre the oven to 425°F (220°C).
. Pat the chicken dry with paper towels. Rub all with oil, then season generously inside and out with salt and pepper. - In a small bowl, combine minced garlic, zest, lemon juice,, and rosemary. Rub this mixture under the where possible and over the of the chicken.
. Stuff the cavity with lemon slices and the optional thyme sprigs. Tie together with kitchen twine tuck wing tips under the. - Place the chicken a rack in roasting pan. Roast for 15 minutes, then reduce temperature °F (190°C). roasting for about 45–60, or until the internal temperature reaches165°F (74°C) in the thickest part of the thigh and the juices clear.
- Baste or twice with pan juices during cooking. If the skinns too quickly, loosely tent with aluminum foil.
- Remove from the oven and let for 10–15 minutes before carving. pan juices over chicken and serve with additional lemon rounds if desired.
Nutrition snapshot
- Estimated per serving: calories 320–420, protein 28–32 g, fat 18–26 g, carbohydrates 3–6 g
for best results
- For extra crisp skin, pat the chicken dry and it air-dry uncovered in the fridge for a few hours before roasting.
If you prefer a more roasted vegetable accompaniment, thicker-cut root vegetables to the pan halfway through cooking. - Add a splash of white wine or stock the pan for more flavorful pan juices.