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Lemon Garlic Roast Chicken

A simple roast chicken flavored with fresh lemon, garlic, herbs, and olive oil for juicy meat and crisp, golden skin.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 whole chicken (3 to 4 lb), giblets removed
  • 2 pieces lemons (one halved, one zested and juiced)
  • 6 cloves garlic, smashed
  • 3 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme
  • 1 teaspoon fresh rosemary, chopped, or 1/2 teaspoon dried
  • 1/2 teaspoon smoked paprika (optional, for color)
  • 1 small onion, quartered
  • 1 cup low-sodium chicken stock or water for the pan
  • 2 tablespoons unsalted butter, optional for finishing

Method
 

Preparation
  1. Pat the chicken dry with paper towels.
  2. Zest one lemon before juicing to preserve aroma.
  3. Loosen the skin over the breasts and spread some of the lemon-garlic oil under the skin for extra flavor, if desired.
Make the Lemon-Garlic Rub
  1. Combine olive oil, lemon zest, lemon juice, smashed garlic, salt, pepper, thyme, rosemary, and smoked paprika in a small bowl and whisk until blended.
Season the Chicken
  1. Rub the mixture all over the chicken, including under the skin and inside the cavity.
  2. Place the halved lemon and quartered onion into the cavity.
Truss and Rest
  1. Truss the legs with kitchen twine for even cooking, if desired.
  2. Let the seasoned chicken rest at room temperature for 20 to 30 minutes.
Roast Low and Slow
  1. Preheat the oven to 375°F (190°C).
  2. Place the chicken breast-side up in the roasting pan and add chicken stock or water to the pan.
  3. Roast for 50 minutes undisturbed.
High-Heat Finish for Crisp Skin
  1. Increase oven temperature to 425°F (220°C) for the last 10 to 15 minutes.
  2. Use a meat thermometer and pull the chicken when internal temperature of the thickest part of the thigh reaches 165°F (74°C).
Rest and Finish
  1. Remove the chicken and let it rest for 15 minutes tented loosely with foil.
  2. Add butter to the pan drippings, whisk, and spoon the pan sauce over the carved chicken.
Carve and Serve
  1. Carve the chicken into pieces and garnish with lemon slices and extra thyme.

Notes

For deeper flavor, consider a dry brine the night before. Serve with roasted potatoes or steamed asparagus.