Lemon Garlic Roasted Chicken
Ingredients
1 whole chicken (3–4 pounds), p dry- 4 cloves garlic minced
- 2 tablespoons olive oil
- 1 lemon, zested and juiced
- 1 teaspoon salt
- 12 teaspoon black pepper
- teaspoon dried thyme 1 tablespoon fresh thyme leaves
- 1 teaspoon paprika (optional)
- 1/2 cup chicken broth or water
- 1 lemon, sliced (for roasting and garnish)
- Fresh herbspars or thyme) garnish (optional)
- Preheat the oven to 425°F (220°C). Place a rack in the middle of the.
. a small bowl, combine minced garlic, olive oil, zest lemon juice, salt,,, and paprika3. Rub the mixture over the chicken including the skin where possible, and place the lemon slices inside cavity or around the chicken.
4 Tie legs together with kitchen twine and wings under the body for even cooking. - Place the chicken breast-side up in a roasting pan. the broth or water into the pan to keep the around-pan moisture.
6 Roast for 45– minutes, until internal reaches165°F (74°C) and the juices run clear If skinns quickly loosely tent with foil. - Remove from the oven and let for 10 minutes before carving. Garnish with fresh herbs if desired.
Variations
- For a crisper skin, finish under a hot broiler for 2–3 minutes, watching closely.
- Swap lemon with orange or lime a different citrus profile.
- Add handful of cracked potatoes around the chicken to roast together and soak up flavorful pan juices.
Serving suggestions
- Spoon pan juices over carved chicken extra moisture.
- Serve with roasted, a simple green salad, or steamed rice.
- A light, fresh side such as cucumber-dill complements the dish well.
Nutritionapproximate per serving)
Calories: 280–340
- Protein: 28 g
- Fat: 14 g
- Carbohydrates 3 g
-:420–520