Lemon Garlic Roast Chicken
User Reviews
5
Lemon Garlic Roast Chicken
Description
This Lemon Garlic Roast Chicken recipe uses a whole butterflied chicken seasoned thoroughly with a mixture of olive oil, minced garlic, parsley, thyme, rosemary, salt, and black pepper. Lemon and onion slices placed beneath provide aromatic steam and subtle acidity. Roasting at high heat starts with the chicken skin down on the bed of aromatics, then turning the chicken over to roast skin side up ensures crisp skin. Basting with the herb oil mixture and adding white wine and lemon juice to the pan enhances moisture and flavor development.
The roast yields a golden-brown, fragrant chicken with tender meat flavored richly by the fresh herbs and lemon. The garlic melds with the olive oil to form a savory crust, while the lemon adds brightness balancing the savoriness. After roasting, resting the chicken under foil allows juices to redistribute for moist slices. This preparation works well as a main dish for family meals or gatherings, paired with roasted vegetables or potatoes.
Since the marinade is applied both under and over the chicken skin, flavor permeates deeply for a more intense herb and citrus profile. The recipe suggests basting midway and finishing with a broil to perfect the skin color and texture. The use of white wine or low-sodium chicken stock in the pan adds complexity to the pan juices, which can be spooned over the carved chicken for serving.
Ingredients
- ½ cup olive oil
- 4 cloves garlic minced
- 1 tablespoon parsley finely chopped, fresh
- 2 teaspoons thyme finely chopped, fresh leaves
- 1 teaspoon rosemary finely chopped, fresh
- 4 teaspoons salt divided
- ¾ teaspoon black pepper adjust to your taste, ground
- 1 lemon halved and sliced ¼ inch thick
- 1 onion halved and sliced ¼-inch-thick
- 3 garlic large, thinly sliced, cloves
- 4-5 pound chicken backbone removed and butterflied, whole
- ½ cup white wine such as Pinot Grigio - or low sodium chicken broth/stock, dry
- 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.
Notes
- Marinate under and on top of the skin for deeper flavor infusion.
- Pat the chicken dry thoroughly before seasoning for better browning.
- Baste halfway through roasting to maintain moisture and enhance crust.
- Use either white wine or low-sodium chicken stock for added pan moisture and flavor.
- Rest the chicken covered for 10 minutes after roasting to let juices settle.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 379 kcal
% 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.
User Reviews
Overall Rating
5
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