Lemon Garlic Roasted Chicken
User Reviews
4.3
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Prep Time
10 mins
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Cook Time
2 hrs
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Total Time
2 hrs 10 mins
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Servings
4
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Calories
18773 kcal
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Course
Main Course, Others
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Cuisine
gluten-free
Lemon Garlic Roasted Chicken
Description
The preparation begins by whisking together freshly squeezed lemon juice, olive oil, minced garlic, salt, and pepper to produce a citrusy marinade. Bone-in, skin-on chicken breasts are patted dry and coated thoroughly with this marinade. Additional peeled garlic cloves and lemon slices are arranged around the chicken to roast alongside.
The chicken roasts covered at 275ºF for 90 minutes, allowing a slow infusion of flavors and gentle cooking, which helps retain moisture. It is then uncovered and roasted at 425ºF for 20 more minutes while being basted with pan juices, encouraging browning and a crisp skin. This two-step roasting develops tender meat with a savory-garlic and lemon aroma throughout.
The recipe notes specify the chicken breasts are split, meaning bone-in with rib meat attached, which contributes to juiciness and flavor. This preparation results in an aromatic, moist roasted chicken suitable for dinner or slicing into salads or sandwiches.
Ingredients
- 2 lemon $0.30, small or 1 large
- 1/3 cup olive oil $0.78
- 6 cloves garlic $0.48
- 1/4 tsp salt $0.02
- black pepper $0.05, freshly cracked
- 2 lbs chicken breast $4.77, split
Instructions
- Preheat the oven to 275ºF. Squeeze about 3 Tbsp lemon juice from the lemon(s) and slice the remainder. Mince two cloves of the garlic, and peel the remaining 4. In a small bowl, whisk together the lemon juice, olive oil, minced garlic, salt, and pepper.
- Pat the chicken breasts dry with a paper towel. Place them in a glass or ceramic casserole dish. Pour the prepared lemon marinade over the chicken, using a spoon to redistribute the marinade and make sure the surface of the chicken is fully covered. Add the remaining cloves of peeled garlic and sliced lemon around the chicken. If you're sensitive to bitter flavors, add the additional lemon slices after baking. Cover the dish tightly with foil.
- Roast the chicken in the preheated oven for 90 minutes. After 90 minutes, turn the oven up to 425ºF, remove the foil, and baste the chicken with the juices from the bottom of the dish. Return the chicken to the oven and roast for an additional 20 minutes without foil at 425ºF, or until the skin is golden brown and crispy.
- Let the chicken rest for 5-10 minutes before slicing. Serve warm with the pan drippings spooned over top.
Notes
- Use bone-in, skin-on split chicken breasts for juicier, more flavorful results.
- Adding lemon slices during roasting adds aroma; add more slices after baking if sensitive to bitterness.
- Baste chicken with pan juices in the final roasting step to promote browning and moistness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 18773 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 187.73kcal | 9% |
| Carbohydrates | 3.45g | 1% |
| Protein | 3.45g | 7% |
| Fat | 24.03g | 37% |
| Sodium | 256.3mg | 11% |
| Fiber | 0.7g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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