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Lemon Garlic Roasted Chicken Juicy Flavorful Dish

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To make a delicious Lemon Garlic Roasted Chicken, you'll need some key ingredients. Here’s what you’ll gather: - 1 whole chicken (about 4-5 pounds) - 2 lemons, zested and juiced - 6 cloves of garlic, minced - 1/4 cup olive oil - 2 tablespoons fresh rosemary, chopped - 2 tablespoons fresh thyme, chopped - Salt and pepper to taste - 1 onion, quartered - 1 cup chicken broth (low-sodium) - Fresh parsley for garnish Each ingredient plays a big role in making the chicken juicy and flavorful. The whole chicken acts as the main star of the dish. Fresh lemons add bright flavor and acidity. Garlic gives that great aroma and depth. Olive oil helps keep the meat moist. The herbs, rosemary and thyme, bring an earthy taste that pairs well with chicken. Salt and pepper enhance all the flavors. The onion adds sweetness while roasting, and chicken broth keeps everything moist. Lastly, parsley brightens the dish when you serve it. Ensure you have everything ready before you start. This makes the cooking process smoother and more enjoyable. Happy cooking! {{ingredient_image_1}} First, set your oven to 425°F (220°C). This high heat helps to crisp the skin. Preheating is key for a juicy chicken. In a small bowl, blend the juice and zest of two lemons. Add six minced garlic cloves, 1/4 cup olive oil, two tablespoons of chopped rosemary, and two tablespoons of chopped thyme. Mix in salt and pepper. This marinade will pack flavor into your chicken. Pat the whole chicken dry with paper towels. Place it in a roasting pan. Carefully lift the skin on the breast and legs. Rub some marinade under the skin. This step is essential for flavor. Pour the rest of the marinade over the chicken, covering it completely. Stuff the chicken’s cavity with quartered onion and any leftover lemon halves. Pour 1 cup of low-sodium chicken broth into the pan. This keeps the chicken moist as it roasts. Place the pan in the oven and roast for about 1 hour and 15 minutes. The chicken is ready when it reaches an internal temperature of 165°F (75°C). The skin should look golden and crisp. Use a meat thermometer to check the temperature. Baste the chicken halfway through cooking for extra flavor. Once cooked, take the chicken out of the oven. Let it rest for 10-15 minutes before carving. This helps the juices settle. Garnish with fresh parsley for a pop of color and serve! Enjoy this delicious meal with roasted veggies or a fresh salad. To get that golden, crispy skin, dry the chicken well. Use paper towels to pat it dry. This helps remove extra moisture. Next, rub the marinade under the skin. This adds flavor and helps crisp it up. Roast the chicken at a high heat of 425°F (220°C). This makes the skin crispy while keeping the meat juicy. The best way to marinate chicken is to use a mix of lemon juice, zest, garlic, and herbs. Combine these in a bowl. Rub this mixture all over the chicken. Don’t forget to lift the skin and get some marinade inside. Let the chicken marinate for at least 30 minutes. If you have more time, marinate it overnight in the fridge. This allows the flavors to soak in deeply. Roasting time is key for juicy chicken. A whole chicken usually takes about 1 hour and 15 minutes. To check doneness, use a meat thermometer. The internal temperature should reach 165°F (75°C). Baste the chicken with pan juices halfway through cooking. This adds flavor and keeps the meat moist. Let the chicken rest for 10-15 minutes after roasting to allow the juices to settle. Pro Tips Use Fresh Herbs: Fresh herbs enhance the flavor profile of the chicken. If possible, use fresh rosemary and thyme instead of dried for a more vibrant taste. Let It Marinate: For the best flavor, allow the chicken to marinate for at least 1 hour, or overnight in the fridge. This helps the flavors penetrate the meat. Check Internal Temperature: Use a meat thermometer to check that the thickest part of the chicken reaches 165°F (75°C). This ensures the chicken is fully cooked and safe to eat. Rest Before Carving: Let the chicken rest for 10-15 minutes after roasting. This allows the juices to redistribute, making for a juicier and more flavorful chicken. {{image_2}} You can swap herbs for a new taste. Try using fresh oregano or sage. Both add rich flavor. Dried herbs work too. Use one tablespoon of dried herbs for every two tablespoons of fresh. Experiment to find your favorite mix! Roasting veggies adds color and taste. Try adding carrots, potatoes, or Brussels sprouts. Cut them into even pieces for even cooking. Toss them with olive oil, salt, and pepper. Place them around the chicken in the pan. They will soak up the chicken's juices and flavors. Change up your marinade for fun. Instead of lemon, use lime for a zesty twist. Add honey for sweetness or Dijon mustard for a tangy kick. You can also try adding soy sauce for a savory depth. These changes will create a whole new dish while keeping it juicy and flavorful. After enjoying your Lemon Garlic Roasted Chicken, let the leftovers cool. Place the chicken in an airtight container. Make sure to cover it well to keep it fresh. Store the container in the fridge. It will stay good for about 3 to 4 days. If you want to save it longer, freezing is a great option. When you are ready to eat leftovers, reheat them gently. The best way to do this is in the oven. Preheat it to 350°F (175°C). Place the chicken on a baking sheet and cover it with foil. This keeps it moist. Heat it for about 20 minutes, or until it is warm. You can also use a microwave, but it may dry out the chicken. To freeze your leftover chicken, first, cut it into pieces. This makes it easier to use later. Wrap each piece tightly in plastic wrap. Put the wrapped pieces in a freezer bag. Squeeze out as much air as you can. Label the bag with the date. You can freeze it for up to 3 months. When you're ready to eat, thaw it in the fridge overnight before reheating. Roast a 5-pound chicken for about 1 hour and 15 minutes. Check it at 1 hour. The chicken needs to reach 165°F in the thickest part. Use a meat thermometer for the best results. This time may vary with your oven. Always ensure the skin is golden brown and crisp. Yes, you can use chicken parts. Bone-in thighs and breasts work well. Adjust the cooking time based on the size of the parts. Smaller pieces cook faster than a whole chicken. For even cooking, try to keep pieces similar in size. Lemon Garlic Roasted Chicken pairs nicely with many sides. Here are some ideas: - Roasted vegetables - Mashed potatoes - Fresh salad - Rice pilaf - Garlic bread These dishes complement the flavors of the chicken well. You can mix and match based on your taste. Check the chicken's internal temperature. It should reach 165°F in thick areas like the breast and thigh. The juices should run clear when pierced. If you see pink, it needs more time. Let the chicken rest for 10-15 minutes after cooking. This helps keep it juicy. In this post, I covered how to make a Lemon Garlic Roasted Chicken. I detailed ingredients, steps for cooking, and tips for great results. Using fresh herbs and a simple marinade brings out the best flavors. Remember to check doneness and let the chicken rest for juicy meat. With variations and storage tips, you can enjoy this dish anytime. Cooking can be fun and rewarding. You can impress your family with this easy recipe. Give it a try!

WANT TO SAVE THIS RECIPE?

Looking to wow your family with a dish that’s both simple and bursting with flavor? This Lemon Garlic Roasted Chicken recipe delivers juicy, tender meat with a zesty kick. I’ll guide you through each step, from prepping the marinade to achieving that perfect crispy skin. With just a few fresh ingredients, you can create a meal that impresses. Ready to transform your dinner table? Let’s dive in!

Why I Love This Recipe

  1. Fresh Flavor: The combination of lemon and garlic creates a bright, zesty flavor that elevates the chicken to a whole new level.
  2. Simple Preparation: This recipe requires minimal prep time, making it perfect for busy weeknights or special occasions.
  3. Versatile Side Dishes: Pair this roasted chicken with a variety of sides, from roasted vegetables to a fresh salad, for a complete meal.
  4. Impressive Presentation: With its golden-brown skin and aromatic herbs, this dish looks just as good as it tastes, perfect for impressing guests.

Ingredients

To make a delicious Lemon Garlic Roasted Chicken, you’ll need some key ingredients. Here’s what you’ll gather:

– 1 whole chicken (about 4-5 pounds)

– 2 lemons, zested and juiced

– 6 cloves of garlic, minced

– 1/4 cup olive oil

– 2 tablespoons fresh rosemary, chopped

– 2 tablespoons fresh thyme, chopped

– Salt and pepper to taste

– 1 onion, quartered

– 1 cup chicken broth (low-sodium)

– Fresh parsley for garnish

Each ingredient plays a big role in making the chicken juicy and flavorful. The whole chicken acts as the main star of the dish. Fresh lemons add bright flavor and acidity. Garlic gives that great aroma and depth. Olive oil helps keep the meat moist. The herbs, rosemary and thyme, bring an earthy taste that pairs well with chicken. Salt and pepper enhance all the flavors. The onion adds sweetness while roasting, and chicken broth keeps everything moist. Lastly, parsley brightens the dish when you serve it.

Ensure you have everything ready before you start. This makes the cooking process smoother and more enjoyable. Happy cooking!

Step-by-Step Instructions

Preheating the Oven

First, set your oven to 425°F (220°C). This high heat helps to crisp the skin. Preheating is key for a juicy chicken.

Preparing the Marinade

In a small bowl, blend the juice and zest of two lemons. Add six minced garlic cloves, 1/4 cup olive oil, two tablespoons of chopped rosemary, and two tablespoons of chopped thyme. Mix in salt and pepper. This marinade will pack flavor into your chicken.

Marinating the Chicken

Pat the whole chicken dry with paper towels. Place it in a roasting pan. Carefully lift the skin on the breast and legs. Rub some marinade under the skin. This step is essential for flavor. Pour the rest of the marinade over the chicken, covering it completely.

Stuffing and Baking

Stuff the chicken’s cavity with quartered onion and any leftover lemon halves. Pour 1 cup of low-sodium chicken broth into the pan. This keeps the chicken moist as it roasts. Place the pan in the oven and roast for about 1 hour and 15 minutes.

Checking Doneness

The chicken is ready when it reaches an internal temperature of 165°F (75°C). The skin should look golden and crisp. Use a meat thermometer to check the temperature. Baste the chicken halfway through cooking for extra flavor.

Letting it Rest

Once cooked, take the chicken out of the oven. Let it rest for 10-15 minutes before carving. This helps the juices settle. Garnish with fresh parsley for a pop of color and serve! Enjoy this delicious meal with roasted veggies or a fresh salad.

Tips & Tricks

How to Achieve Crispy Skin

To get that golden, crispy skin, dry the chicken well. Use paper towels to pat it dry. This helps remove extra moisture. Next, rub the marinade under the skin. This adds flavor and helps crisp it up. Roast the chicken at a high heat of 425°F (220°C). This makes the skin crispy while keeping the meat juicy.

Best Way to Marinate

The best way to marinate chicken is to use a mix of lemon juice, zest, garlic, and herbs. Combine these in a bowl. Rub this mixture all over the chicken. Don’t forget to lift the skin and get some marinade inside. Let the chicken marinate for at least 30 minutes. If you have more time, marinate it overnight in the fridge. This allows the flavors to soak in deeply.

Timing for Perfect Roasting

Roasting time is key for juicy chicken. A whole chicken usually takes about 1 hour and 15 minutes. To check doneness, use a meat thermometer. The internal temperature should reach 165°F (75°C). Baste the chicken with pan juices halfway through cooking. This adds flavor and keeps the meat moist. Let the chicken rest for 10-15 minutes after roasting to allow the juices to settle.

Pro Tips

  1. Use Fresh Herbs: Fresh herbs enhance the flavor profile of the chicken. If possible, use fresh rosemary and thyme instead of dried for a more vibrant taste.
  2. Let It Marinate: For the best flavor, allow the chicken to marinate for at least 1 hour, or overnight in the fridge. This helps the flavors penetrate the meat.
  3. Check Internal Temperature: Use a meat thermometer to check that the thickest part of the chicken reaches 165°F (75°C). This ensures the chicken is fully cooked and safe to eat.
  4. Rest Before Carving: Let the chicken rest for 10-15 minutes after roasting. This allows the juices to redistribute, making for a juicier and more flavorful chicken.

Variations

Herb Substitutions

You can swap herbs for a new taste. Try using fresh oregano or sage. Both add rich flavor. Dried herbs work too. Use one tablespoon of dried herbs for every two tablespoons of fresh. Experiment to find your favorite mix!

Adding Vegetables to Roast

Roasting veggies adds color and taste. Try adding carrots, potatoes, or Brussels sprouts. Cut them into even pieces for even cooking. Toss them with olive oil, salt, and pepper. Place them around the chicken in the pan. They will soak up the chicken’s juices and flavors.

Lemon Garlic Marinade Alternatives

Change up your marinade for fun. Instead of lemon, use lime for a zesty twist. Add honey for sweetness or Dijon mustard for a tangy kick. You can also try adding soy sauce for a savory depth. These changes will create a whole new dish while keeping it juicy and flavorful.

Storage Info

Storing Leftovers

After enjoying your Lemon Garlic Roasted Chicken, let the leftovers cool. Place the chicken in an airtight container. Make sure to cover it well to keep it fresh. Store the container in the fridge. It will stay good for about 3 to 4 days. If you want to save it longer, freezing is a great option.

Reheating Tips

When you are ready to eat leftovers, reheat them gently. The best way to do this is in the oven. Preheat it to 350°F (175°C). Place the chicken on a baking sheet and cover it with foil. This keeps it moist. Heat it for about 20 minutes, or until it is warm. You can also use a microwave, but it may dry out the chicken.

Freezing for Future Meals

To freeze your leftover chicken, first, cut it into pieces. This makes it easier to use later. Wrap each piece tightly in plastic wrap. Put the wrapped pieces in a freezer bag. Squeeze out as much air as you can. Label the bag with the date. You can freeze it for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight before reheating.

FAQs

How long should I roast a 5-pound chicken?

Roast a 5-pound chicken for about 1 hour and 15 minutes. Check it at 1 hour. The chicken needs to reach 165°F in the thickest part. Use a meat thermometer for the best results. This time may vary with your oven. Always ensure the skin is golden brown and crisp.

Can I use chicken parts instead of a whole chicken?

Yes, you can use chicken parts. Bone-in thighs and breasts work well. Adjust the cooking time based on the size of the parts. Smaller pieces cook faster than a whole chicken. For even cooking, try to keep pieces similar in size.

What side dishes pair well with Lemon Garlic Roasted Chicken?

Lemon Garlic Roasted Chicken pairs nicely with many sides. Here are some ideas:

– Roasted vegetables

– Mashed potatoes

– Fresh salad

– Rice pilaf

– Garlic bread

These dishes complement the flavors of the chicken well. You can mix and match based on your taste.

How do I know when my chicken is fully cooked?

Check the chicken’s internal temperature. It should reach 165°F in thick areas like the breast and thigh. The juices should run clear when pierced. If you see pink, it needs more time. Let the chicken rest for 10-15 minutes after cooking. This helps keep it juicy.

In this post, I covered how to make a Lemon Garlic Roasted Chicken. I detailed ingredients, steps for cooking, and tips for great results. Using fresh herbs and a simple marinade brings out the best flavors. Remember to check doneness and let the chicken rest for juicy meat. With variations and storage tips, you can enjoy this dish anytime. Cooking can be fun and rewarding. You can impress your family with this easy recipe. Give it a tr

To make a delicious Lemon Garlic Roasted Chicken, you'll need some key ingredients. Here’s what you’ll gather: - 1 whole chicken (about 4-5 pounds) - 2 lemons, zested and juiced - 6 cloves of garlic, minced - 1/4 cup olive oil - 2 tablespoons fresh rosemary, chopped - 2 tablespoons fresh thyme, chopped - Salt and pepper to taste - 1 onion, quartered - 1 cup chicken broth (low-sodium) - Fresh parsley for garnish Each ingredient plays a big role in making the chicken juicy and flavorful. The whole chicken acts as the main star of the dish. Fresh lemons add bright flavor and acidity. Garlic gives that great aroma and depth. Olive oil helps keep the meat moist. The herbs, rosemary and thyme, bring an earthy taste that pairs well with chicken. Salt and pepper enhance all the flavors. The onion adds sweetness while roasting, and chicken broth keeps everything moist. Lastly, parsley brightens the dish when you serve it. Ensure you have everything ready before you start. This makes the cooking process smoother and more enjoyable. Happy cooking! {{ingredient_image_1}} First, set your oven to 425°F (220°C). This high heat helps to crisp the skin. Preheating is key for a juicy chicken. In a small bowl, blend the juice and zest of two lemons. Add six minced garlic cloves, 1/4 cup olive oil, two tablespoons of chopped rosemary, and two tablespoons of chopped thyme. Mix in salt and pepper. This marinade will pack flavor into your chicken. Pat the whole chicken dry with paper towels. Place it in a roasting pan. Carefully lift the skin on the breast and legs. Rub some marinade under the skin. This step is essential for flavor. Pour the rest of the marinade over the chicken, covering it completely. Stuff the chicken’s cavity with quartered onion and any leftover lemon halves. Pour 1 cup of low-sodium chicken broth into the pan. This keeps the chicken moist as it roasts. Place the pan in the oven and roast for about 1 hour and 15 minutes. The chicken is ready when it reaches an internal temperature of 165°F (75°C). The skin should look golden and crisp. Use a meat thermometer to check the temperature. Baste the chicken halfway through cooking for extra flavor. Once cooked, take the chicken out of the oven. Let it rest for 10-15 minutes before carving. This helps the juices settle. Garnish with fresh parsley for a pop of color and serve! Enjoy this delicious meal with roasted veggies or a fresh salad. To get that golden, crispy skin, dry the chicken well. Use paper towels to pat it dry. This helps remove extra moisture. Next, rub the marinade under the skin. This adds flavor and helps crisp it up. Roast the chicken at a high heat of 425°F (220°C). This makes the skin crispy while keeping the meat juicy. The best way to marinate chicken is to use a mix of lemon juice, zest, garlic, and herbs. Combine these in a bowl. Rub this mixture all over the chicken. Don’t forget to lift the skin and get some marinade inside. Let the chicken marinate for at least 30 minutes. If you have more time, marinate it overnight in the fridge. This allows the flavors to soak in deeply. Roasting time is key for juicy chicken. A whole chicken usually takes about 1 hour and 15 minutes. To check doneness, use a meat thermometer. The internal temperature should reach 165°F (75°C). Baste the chicken with pan juices halfway through cooking. This adds flavor and keeps the meat moist. Let the chicken rest for 10-15 minutes after roasting to allow the juices to settle. Pro Tips Use Fresh Herbs: Fresh herbs enhance the flavor profile of the chicken. If possible, use fresh rosemary and thyme instead of dried for a more vibrant taste. Let It Marinate: For the best flavor, allow the chicken to marinate for at least 1 hour, or overnight in the fridge. This helps the flavors penetrate the meat. Check Internal Temperature: Use a meat thermometer to check that the thickest part of the chicken reaches 165°F (75°C). This ensures the chicken is fully cooked and safe to eat. Rest Before Carving: Let the chicken rest for 10-15 minutes after roasting. This allows the juices to redistribute, making for a juicier and more flavorful chicken. {{image_2}} You can swap herbs for a new taste. Try using fresh oregano or sage. Both add rich flavor. Dried herbs work too. Use one tablespoon of dried herbs for every two tablespoons of fresh. Experiment to find your favorite mix! Roasting veggies adds color and taste. Try adding carrots, potatoes, or Brussels sprouts. Cut them into even pieces for even cooking. Toss them with olive oil, salt, and pepper. Place them around the chicken in the pan. They will soak up the chicken's juices and flavors. Change up your marinade for fun. Instead of lemon, use lime for a zesty twist. Add honey for sweetness or Dijon mustard for a tangy kick. You can also try adding soy sauce for a savory depth. These changes will create a whole new dish while keeping it juicy and flavorful. After enjoying your Lemon Garlic Roasted Chicken, let the leftovers cool. Place the chicken in an airtight container. Make sure to cover it well to keep it fresh. Store the container in the fridge. It will stay good for about 3 to 4 days. If you want to save it longer, freezing is a great option. When you are ready to eat leftovers, reheat them gently. The best way to do this is in the oven. Preheat it to 350°F (175°C). Place the chicken on a baking sheet and cover it with foil. This keeps it moist. Heat it for about 20 minutes, or until it is warm. You can also use a microwave, but it may dry out the chicken. To freeze your leftover chicken, first, cut it into pieces. This makes it easier to use later. Wrap each piece tightly in plastic wrap. Put the wrapped pieces in a freezer bag. Squeeze out as much air as you can. Label the bag with the date. You can freeze it for up to 3 months. When you're ready to eat, thaw it in the fridge overnight before reheating. Roast a 5-pound chicken for about 1 hour and 15 minutes. Check it at 1 hour. The chicken needs to reach 165°F in the thickest part. Use a meat thermometer for the best results. This time may vary with your oven. Always ensure the skin is golden brown and crisp. Yes, you can use chicken parts. Bone-in thighs and breasts work well. Adjust the cooking time based on the size of the parts. Smaller pieces cook faster than a whole chicken. For even cooking, try to keep pieces similar in size. Lemon Garlic Roasted Chicken pairs nicely with many sides. Here are some ideas: - Roasted vegetables - Mashed potatoes - Fresh salad - Rice pilaf - Garlic bread These dishes complement the flavors of the chicken well. You can mix and match based on your taste. Check the chicken's internal temperature. It should reach 165°F in thick areas like the breast and thigh. The juices should run clear when pierced. If you see pink, it needs more time. Let the chicken rest for 10-15 minutes after cooking. This helps keep it juicy. In this post, I covered how to make a Lemon Garlic Roasted Chicken. I detailed ingredients, steps for cooking, and tips for great results. Using fresh herbs and a simple marinade brings out the best flavors. Remember to check doneness and let the chicken rest for juicy meat. With variations and storage tips, you can enjoy this dish anytime. Cooking can be fun and rewarding. You can impress your family with this easy recipe. Give it a try!

Lemon Garlic Roasted Chicken

A flavorful roasted chicken marinated with lemon and garlic, perfect for a family meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 1 whole chicken (about 4-5 pounds)
  • 2 lemons zested and juiced
  • 6 cloves garlic, minced
  • 0.25 cup olive oil
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • to taste salt and pepper
  • 1 onion quartered
  • 1 cup chicken broth (low-sodium)
  • for garnish fresh parsley

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • In a small bowl, mix together the lemon juice, lemon zest, minced garlic, olive oil, chopped rosemary, chopped thyme, salt, and pepper. This will be your marinade.
  • Pat the chicken dry with paper towels and place it in a roasting pan. Carefully lift the skin on the breast and legs and rub some of the marinade underneath the skin, ensuring to cover as much of the meat as possible.
  • Pour the remaining marinade over the entire chicken, making sure it’s well coated.
  • Stuff the cavity of the chicken with the quartered onion and any leftover lemon halves.
  • Pour the chicken broth into the bottom of the roasting pan to keep the chicken moist during roasting.
  • Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden brown and crisp. Baste the chicken with the pan juices halfway through cooking.
  • Once cooked, remove the chicken from the oven and let it rest for at least 10-15 minutes before carving.
  • Garnish with freshly chopped parsley before serving. Serve with roasted vegetables or a fresh salad for a complete meal.

Notes

Let the chicken rest before carving for juicier meat.
Keyword chicken, dinner, garlic, lemon, roasted

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