5.0 from 45 votes
Lemon Garlic Roast Chicken
Tender and juicy Lemon Garlic Roast Chicken with crispy, rich and flavourful skin, so much flavour and easy to find ingredients! Garlic, onions, lemons, olive oil, fresh herbs and a splash of white wine (optional) make this one amazing roast chicken recipe! You'll be so surprised at how moist the meat is!
Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr 5 mins
Servings: 8 people
Calories: 379 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- ½ 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
- ¾ teaspoon ground black pepper adjust to your taste
- 1 lemon halved and sliced ¼ inch thick
- 1 onion halved and sliced ¼-inch-thick
- 3 garlic cloves large, thinly sliced
- 4-5 pound whole chicken backbone removed and butterflied
- ½ cup dry white wine such as Pinot Grigio - or low sodium chicken broth/stock
- ¼ cup lemon juice juice of one lemon
Instructions
- Preheat the oven to 450°F (230°C). Thoroughly pat chicken dry all over with paper towel.
- Combine the oil, minced garlic, parsley, thyme, rosemary, 3 teaspoons salt, and pepper in a small bowl. Set aside.
- Arrange 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, skin-side down, on top of the lemon/onion slices. Pour over half of the oil/herbs and rub all over the meat. Turn the chicken over (skin-side up) and pour over remaining oil/herb mixture, rubbing the oil into the meat under the skin as well. Pour the wine and lemon juice into the base of the pan.
- Season chicken skin with remaining salt. Roast for 45-55, basting half way through cooking time, until juices run clear when chicken thigh is pierced with a skewer.
- Baste again, then broil for a further 5-10 minutes until golden. Remove the chicken from the oven, cover skillet tightly with foil and allow to stand for 10 minutes before serving, allowing the juices to recirculate through the meat.
- Cut the chicken into quarters or eighths, sprinkle with a little extra salt and pepper. Serve, drizzled with pan juices and cooked onions/garlic.
Cup of Yum
Notes
- Tips:
- Adapted from Ina Garten's Skillet Roasted Chicken
- Make sure to marinate both on and under the chicken's skin for optimum flavour.
Nutrition Information
Calories
379kcal
(19%)
Carbohydrates
4g
(1%)
Protein
21g
(42%)
Fat
30g
(46%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
5g
Monounsaturated Fat
17g
Trans Fat
0.1g
Cholesterol
82mg
(27%)
Sodium
1.241mg
(0%)
Potassium
267mg
(8%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
221IU
(4%)
Vitamin C
9mg
(10%)
Calcium
27mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 379
% Daily Value*
| Calories | 379kcal | 19% |
| Carbohydrates | 4g | 1% |
| Protein | 21g | 42% |
| Fat | 30g | 46% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 82mg | 27% |
| Sodium | 1.241mg | 0% |
| Potassium | 267mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 221IU | 4% |
| Vitamin C | 9mg | 10% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.