The Barefoot Contessa's Lemon and Garlic Roast Chicken

Elevate your dinner table with The Barefoot Contessa's Lemon and Garlic Roast Chicken, a classic recipe that delivers irresistibly juicy meat and perfectly crispy skin. Infused with zesty lemon, fragrant garlic, and fresh thyme, this oven-roasted chicken is a showstopper packed with bold, comforting flavors. Perfectly seasoned and nestled atop a medley of tender roasted carrots, optional parsnips, and sweet onion, this dish is not only a feast for the palate but also a complete meal in one pan. With just 20 minutes of prep time and a golden finish that looks straight out of a cookbook, this recipe is ideal for cozy family dinners or impressive entertaining. Simple yet sophisticated, this lemon and garlic roast chicken will become a go-to recipe in your collection.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 1 4-5 pounds Whole chicken
• 2 whole Lemon
• 1 head Garlic
• 1 bunch Fresh thyme
• 2 tablespoons Butter
• 2 tablespoons Olive oil
• 2 teaspoons Kosher salt
• 1 teaspoon Freshly ground black pepper
• 4 whole Carrots
• 2 whole Parsnips (optional)
• 1 whole Yellow onion

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Rinse the chicken inside and out under cold water, then pat it dry with paper towels.

Step 3

Season the inside of the chicken cavity generously with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.

Step 4

Cut one lemon in half and place both halves inside the cavity, along with the whole head of garlic (sliced in half horizontally) and a handful of fresh thyme sprigs.

Step 5

Tie the chicken legs together with kitchen twine and tuck the wings under the body to ensure even cooking.

Step 6

Rub 2 tablespoons of softened butter all over the outside of the chicken, then drizzle it with 2 tablespoons of olive oil. Sprinkle evenly with the remaining 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.

Step 7

Cut the carrots, parsnips (if using), and yellow onion into large chunks and spread them evenly on the bottom of a large roasting pan.

Step 8

Place the prepared chicken on top of the vegetables in the pan, breast side up.

Step 9

Roast the chicken in the preheated oven for about 90 minutes, or until the juices run clear when you cut between the leg and the thigh and an internal thermometer reads 165°F (74°C).

Step 10

Remove the chicken from the oven and let it rest for 10-15 minutes before carving.

Step 11

Juice the remaining lemon and drizzle the fresh juice over the carved chicken for added brightness. Serve the chicken with the roasted vegetables.

Nutrition Facts

Serving size	(2746.3g)

Amount per serving	% Daily Value*
Calories	1275.6

Total Fat 68.7g	0%
Saturated Fat 21.8g	0%
Polyunsaturated Fat 3.9g
Cholesterol 201.9mg	0%
Sodium 1714.2mg	0%
Total Carbohydrate 130.0g	0%
Dietary Fiber 33.0g	0%
Total Sugars 33.2g
Protein 50.3g	0%

Vitamin D 4.5IU	0%
Calcium 615.1mg	0%
Iron 11.7mg	0%
Potassium 3056.6mg	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: 46.2%

Protein: 15.0%

Carbs: 38.8%