Lemon Garlic Roasted Chicken

Share it

Lemon Garlic Roasted Chicken

Lemon Garlic Roasted Chicken is a delicious and easy-to-prepare full dinner recipe that is perfect for any occasion. The chicken is coated in a flavorful mixture of lemon, garlic, and herbs, and then roasted to perfection in the oven. This recipe is great for those who are looking for a healthy, low-carb, and high-protein meal option that the whole family can enjoy. With its crispy skin and juicy meat, this Lemon Garlic Roasted Chicken is sure to be a crowd-pleaser and a hit at any dinner table. Serve it with your favorite vegetables or a salad for a complete and satisfying meal.

Print Recipe Pin Recipe

Total Time 1 hr 5 mins

Course Dinner

Servings

Calories 379 kcal

Ingredients

1/2 cup olive oil
4 cloves garlic minced
1 tablespoon fresh parsley, finely chopped
2 teaspoons fresh thyme leaves finely chopped
1 teaspoon fresh rosemary finely chopped
4 teaspoons salt divided
3/4 teaspoon freshly ground black pepper adjust to your taste
1 lemon halved and sliced 1/4 inch thick (see note)
1 onion halved and sliced 1/4-inch-thick
3 large garlic cloves thinly sliced
4-5 pound whole chicken backbone removed and butterflied
1/2 cup dry white wine (such as Pinot Grigio) -- or low-sodium chicken broth/stock
Juice of 1 lemon

Instructions

Preheat your oven to 450°F (230°C) and use a paper towel to pat dry the chicken.
In a small bowl, mix the oil, minced garlic, parsley, thyme, rosemary, 3 teaspoons of salt, and pepper. Set aside.
Spread out the lemon slices, onion slices, and garlic slices in the base of a 12-inch cast-iron skillet or oven-proof pan. Place the chicken on top of the lemon and onion slices, skin-side down. Pour half of the oil and herb mixture over the chicken and rub it all over the meat. Flip the chicken over so that the skin is facing up and pour the remaining oil and herb mixture over the chicken, rubbing it into the meat under the skin. Pour the wine and lemon juice into the base of the pan.
Season the chicken skin with the remaining salt. Roast in the oven for 45-55 minutes, basting the chicken halfway through the cooking time. Check to see if the juices run clear when the chicken thigh is pierced with a skewer.
Baste the chicken again, then broil for an additional 5-10 minutes until golden. Remove the chicken from the oven, cover the skillet tightly with foil, and allow it to stand for 10 minutes before serving. This allows the juices to recirculate through the meat.
Cut the chicken into quarters or eighths and sprinkle a little extra salt and pepper over the chicken. Drizzle the pan juices and cooked onions and garlic over the chicken and serve.