Roast Garlic and Lemon Chicken (Print Version)

Succulent roasted chicken infused with zesty lemon and aromatic garlic, creating a golden, flavorful dish perfect for any occasion.

# What You Need:

→ Poultry

01 - 1 whole chicken (about 3.3 lbs), patted dry

→ Aromatics

02 - 2 lemons, zested and halved
03 - 1 bulb garlic, halved horizontally
04 - 1 small bunch fresh thyme (about 10 sprigs)

→ Seasoning & Fats

05 - 3 tablespoons olive oil
06 - 1 teaspoon kosher salt
07 - ½ teaspoon freshly ground black pepper

→ Vegetables (optional, for roasting base)

08 - 1 large onion, sliced
09 - 2 carrots, cut into chunks

# How-To:

01 - Preheat oven to 400°F.
02 - Place onion slices and carrot chunks in the bottom of a large roasting pan to create a bed for the chicken.
03 - Rub the chicken all over with olive oil, salt, pepper, and lemon zest.
04 - Stuff the chicken cavity with both halved lemons, halved garlic bulb, and fresh thyme sprigs.
05 - Tie the legs together with kitchen twine and tuck wings under the body.
06 - Place the chicken breast-side up on top of the vegetables in the roasting pan.
07 - Roast in the preheated oven for 1 hour 10 minutes, basting once or twice, until the juices run clear and the internal temperature reaches 165°F.
08 - Let the chicken rest for 10 minutes before carving. Serve with pan juices and roasted vegetables if desired.

# Expert Advice:

01 -
  • The roasted garlic becomes sweet and mellow, transforming into a spreadable delight you will want to smear on everything
  • That lemon aroma fills your entire house and makes everyone gravitate toward the kitchen
  • It requires almost no active cooking time, yet the result looks like you worked all afternoon
02 -
  • Patting the chicken completely dry before seasoning is the single most important step for crispy skin
  • Letting the meat rest prevents all those delicious juices from running onto your cutting board
  • A meat thermometer takes all the guesswork out of knowing when it is done
03 -
  • Tuck wing tips under to prevent them from burning before the rest of the chicken is done
  • Basting is optional but creates a gorgeous, glossy finish on the skin
  • Let the roasted garlic cloves cool slightly before squeezing them out of their skins

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