Quick Garlic Roast Chicken with Rosemary Lemon
Elevate your weeknight dinner game with this Quick Garlic Roast Chicken with Rosemary Lemon—a simple yet flavor-packed recipe that’s sure to impress. Juicy whole chicken is infused with the robust flavors of fresh rosemary, zesty lemon, and aromatic garlic, while a paprika-spiced olive oil rub creates golden, crispy skin. Stuffed with whole garlic cloves and roasted to perfection, this dish is as fragrant as it is delicious. A splash of chicken broth adds depth to the pan juices, perfect for drizzling over the carved meat. Ready in just over an hour with just 10 minutes of prep, this no-fuss roast chicken is ideal for family dinners or special occasions. Pair it with roasted vegetables or creamy mashed potatoes for a comforting, crowd-pleasing meal. Keywords: quick roast chicken, garlic rosemary chicken, lemon chicken recipe.
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Ingredients
- 4 lbs Whole chicken
- 6 pieces Garlic cloves
- 2 sprigs Fresh rosemary
- 1 piece Large lemon
- 3 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Paprika
- 0.5 cup Chicken broth
Directions
Step 1
Preheat your oven to 425°F (220°C).
Step 2
Remove any giblets from the chicken and pat it dry with paper towels.
Step 3
Peel the garlic cloves and mince two of them. Leave the remaining cloves whole.
Step 4
Cut the lemon in half. Juice one half and reserve for later, and leave the other half whole.
Step 5
In a small bowl, mix the minced garlic, olive oil, salt, black pepper, and paprika to form a paste.
Step 6
Gently loosen the skin of the chicken breast with your fingers, being careful not to tear it. Rub half of the garlic paste under the skin and the other half all over the chicken.
Step 7
Stuff the cavity of the chicken with the whole garlic cloves, whole rosemary sprigs, and the halved lemon.
Step 8
Place the chicken in a roasting pan or oven-safe skillet, then pour the chicken broth around the base of the chicken.
Step 9
Squeeze the reserved lemon juice over the top of the chicken for extra flavor.
Step 10
Roast the chicken for 50-60 minutes, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the meat (do not touch the bone).
Step 11
Baste the chicken with the pan drippings halfway through cooking to keep it moist.
Step 12
Once cooked, remove the chicken from the oven and cover it loosely with foil. Rest for 10 minutes before carving.
Step 13
Serve hot with your favorite sides, and drizzle with the pan juices for added flavor.
Nutrition Facts
| Serving size | (2088.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 705.0 |
| Total Fat 57.2g | 0% |
| Saturated Fat 10.7g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 136.1mg | 0% |
| Sodium 2793.3mg | 0% |
| Total Carbohydrate 16.0g | 0% |
| Dietary Fiber 3.9g | 0% |
| Total Sugars 2.5g | |
| Protein 38.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 92.0mg | 0% |
| Iron 3.8mg | 0% |
| Potassium 741.7mg | 0% |
Source of Calories