Lemon and Garlic Roast Chicken

Infused with the bright zest of lemons and the aromatic warmth of roasted garlic, this Lemon and Garlic Roast Chicken is the ultimate showstopper for dinner. Perfectly seasoned and stuffed with fresh rosemary, lemon halves, and garlic cloves, this whole chicken is roasted to golden perfection, delivering juicy meat and crispy skin with every bite. A drizzle of olive oil and a buttery chicken broth basting ensure rich, savory flavors, while roasted lemon slices add a tangy burst to each serving. With just 20 minutes of prep time and simple steps like basting and resting, this recipe achieves gourmet-quality results with ease. Whether you’re hosting a family gathering or seeking a comforting meal, this roast chicken pairs beautifully with seasonal vegetables or crusty bread to soak up the flavorful pan drippings. Perfect for Sunday roasts or holiday feasts, this recipe transforms a humble chicken into a standout centerpiece.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 1 4-5 lbs Whole chicken
• 2 whole Lemons
• 6 whole Garlic cloves
• 3 sprigs Fresh rosemary sprigs
• 3 tablespoons Extra virgin olive oil
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 2 tablespoons Unsalted butter
• 1 cup Chicken broth or stock

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Rinse the chicken inside and out under cold running water and pat dry with paper towels. Remove any giblets if present.

Step 3

Slice 1 lemon in half and one into thin rounds. Cut the garlic cloves in half.

Step 4

Season the chicken cavity with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Stuff the cavity with the halved lemon, halved garlic cloves, and rosemary sprigs.

Step 5

In a small bowl, mix 2 tablespoons of olive oil with the remaining salt and black pepper. Rub this mixture all over the chicken, ensuring it gets into all the crevices.

Step 6

Tuck the wings under the chicken body and tie the legs together with kitchen twine.

Step 7

Place the chicken breast-side up on a roasting rack in a large roasting pan.

Step 8

Scatter the remaining lemon slices around the base of the chicken and drizzle them with 1 tablespoon of olive oil.

Step 9

Roast the chicken in the preheated oven for 1 hour.

Step 10

Meanwhile, melt the butter in a small saucepan and combine it with the chicken broth. After the first hour of roasting, baste the chicken generously with the butter mixture.

Step 11

Continue to roast for another 30 minutes, basting one more time halfway through. The chicken is done when the internal temperature at the thickest part reaches 165°F (74°C) and the juices run clear.

Step 12

Remove the chicken from the oven and tent it loosely with foil. Let it rest for 15 minutes before carving.

Step 13

Serve the chicken with the roasted lemon slices and any pan drippings as a light gravy.

Nutrition Facts

Serving size	(2278.3g)

Amount per serving	% Daily Value*
Calories	908.2

Total Fat 81.6g	0%
Saturated Fat 24.3g	0%
Polyunsaturated Fat g
Cholesterol 198.1mg	0%
Sodium 5739.1mg	0%
Total Carbohydrate 20.0g	0%
Dietary Fiber 4.7g	0%
Total Sugars 3.4g
Protein 38.9g	0%

Vitamin D 0IU	0%
Calcium 109.0mg	0%
Iron 3.7mg	0%
Potassium 734.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 75.7%

Protein: 16.0%

Carbs: 8.2%