Roast Garlic and Lemon Chicken (Printable Version)
Golden roasted chicken infused with zesty lemon and aromatic garlic flavors, perfectly seasoned and ready for family dinners or special gatherings.
# What You Need:
→ Poultry
01 - 1 whole chicken (about 3.3 lbs), patted dry
→ Aromatics
02 - 2 lemons, zested and halved
03 - 1 bulb garlic, halved horizontally
04 - 1 small bunch fresh thyme (about 10 sprigs)
→ Seasoning & Fats
05 - 3 tbsp olive oil
06 - 1 tsp kosher salt
07 - ½ tsp freshly ground black pepper
→ Vegetables
08 - 1 large onion, sliced
09 - 2 carrots, cut into chunks
# How-To Steps:
01 - Preheat oven to 400°F.
02 - Place onion slices and carrot chunks in the bottom of a large roasting pan to create a bed for the chicken.
03 - Rub the chicken all over with olive oil, salt, pepper, and lemon zest.
04 - Stuff the chicken cavity with both halved lemons, halved garlic bulb, and fresh thyme sprigs.
05 - Tie the legs together with kitchen twine and tuck wings under the body.
06 - Place the chicken breast-side up on top of the vegetables in the roasting pan.
07 - Roast in the preheated oven for 1 hour 10 minutes, basting once or twice, until the juices run clear and the internal temperature reaches 165°F.
08 - Let the chicken rest for 10 minutes before carving. Serve with pan juices and roasted vegetables.
# Helpful Tips:
01 -
- The skin gets impossibly crispy while the meat stays incredibly juicy
- Minimal prep for maximum flavor payoff
- Leftovers (if there are any) make the best sandwiches
02 -
- If you want restaurant level crispy skin leave the uncovered chicken in the fridge for up to 4 hours before cooking
- A meat thermometer takes all the guesswork out and prevents overcooking
- The resting period lets the juices redistribute so they don't run out onto your cutting board
03 -
- Take the chicken out of the fridge about 30 minutes before roasting for more even cooking
- Use the pan drippings to make a simple sauce while the chicken rests just deglaze with a splash of wine