Garlic Lemon Roasted Chicken
A bright, roast that comes together with simple pantry staples. Juicy meat, crisp skin, and a zesty finish make this a reliable centerpiece for weeknights or weekend gatherings.
Ingredients
- whole (3–4 lb / 1.4–1.8 kg)
- 4 garlic, minced
- 1 lemon, halved
- 2 olive oil
- 1 tsp salt
- 1/2 tsp black pepper- 1 tsp dried thyme ( 1 tbsp fresh thyme, chopped)
- 1/2 cup chicken broth or water (optional, pan)
- garnish: chopped parsley
Instructions
- Preheat the oven to °F (220°C). Pat the chicken dry with paper towels.
- In a small bowl, combine the minced garlic, olive oil, salt, pepper and.
- the mixture all over the chicken, including under the skin possible, for maximum flavor.
4 Squeeze the lemon halves over the and tuck the halves inside the cavity. - Place the breast-side up a roasting pan. Pour 1/2 cup of chicken broth or water into the pan if desired to keep the bottom moist.
- Roast for about60–75 minutes, or until the internal reaches165°F (°C) in the thickest part of the thigh and juices run clear7 Remove from the oven and let rest for 10–15 minutes before carving. Squeeze a final bit lemon juice over the meat if desired.
- Garnish with chopped parsley and serve.
Suggestions
- Pair with vegetables (car, potatoes, and Brussels sprouts) and a green salad.
- Drizzle a bit of juices over the carved meat for extra moisture and flavor.
Tips
- cr skin, broil for the last 2–3 minutes of cooking, watching closely to prevent burning.
- If the pan juices are too thin, simmer them on the stove for a few minutes to reduce and intensify flavor.
- Use a meat thermometer to ensure precise doneness and avoid overcooking.