![- 1 whole chicken (approximately 4-5 lbs) - 4 lemons (2 sliced into rounds, 2 juiced) - 6 cloves of garlic, finely minced - 1/4 cup extra virgin olive oil - 2 tablespoons fresh rosemary, finely chopped (or 1 tablespoon dried rosemary) - 1 tablespoon fresh thyme leaves (or 1/2 tablespoon dried thyme) - Salt and freshly ground pepper to taste - 1 medium onion, cut into quarters - 2 cups vegetable broth For precise measurements, use a kitchen scale for the chicken. This ensures uniformity. Use a measuring cup for liquids. Always level off dry ingredients for accuracy. Fresh herbs should be packed lightly in your measuring spoon for the best flavor. Choose organic chicken for better flavor and health benefits. Fresh lemons will provide more juice and zest. Look for firm garlic cloves; they should not have sprouts. Use high-quality extra virgin olive oil for depth of flavor. Fresh herbs are always best, but dried will work in a pinch. For the broth, homemade is ideal, but store-bought works too. To start, rinse the chicken under cold water. This helps remove any residue. Pat it dry using paper towels. Drying the chicken is key for crispy skin. Place the chicken breast-side up in a large roasting pan. This position helps cook the meat evenly. In a small bowl, mix the minced garlic, olive oil, and lemon juice. Add the chopped rosemary and thyme. Season the mix with salt and pepper. Stir until all the ingredients blend well. This marinade gives the chicken a bright, fresh flavor. Preheat your oven to 425°F (220°C). Once hot, rub the marinade all over the chicken. Get it under the skin for extra flavor. Stuff the cavity with lemon slices and quartered onion. Pour vegetable broth into the pan. This keeps the chicken moist as it roasts. Roast for about 1 hour and 15 minutes. Check that the internal temperature hits 165°F (75°C) at the thickest part of the thigh. Baste the chicken with pan juices every 20-30 minutes to keep it juicy. After roasting, take the chicken out of the oven. Let it rest for 10 minutes. Resting helps the juices spread through the meat. This makes carving easier and keeps the chicken tender. When ready, carve the chicken and serve it on a platter. Garnish with lemon wedges and fresh herbs for a lovely look. Enjoy this flavorful family dish! For the Full Recipe, check the recipe section above. To get that perfect crispy skin, start with a dry chicken. Make sure you rinse the chicken well and pat it completely dry with paper towels. This removes excess moisture, allowing the skin to crisp up nicely. When you rub the marinade on, be sure to get some under the skin. This not only adds flavor but helps the skin crisp as it cooks. Want to boost the flavor even more? Add some fresh herbs like parsley or oregano to the marinade. You can also toss in some sliced potatoes or carrots in the roasting pan. They soak up the chicken's juices and become tasty side dishes. Don't forget to sprinkle extra salt and pepper on the chicken before roasting for an added kick. Cook the chicken at 425°F (220°C) for about 1 hour and 15 minutes. This high heat helps create crispy skin while keeping the meat juicy. Use a meat thermometer to check the thickest part of the thigh. It should read 165°F (75°C) when done. If you want even cooking, baste the chicken every 20-30 minutes with the pan juices. This keeps the chicken moist and flavorful. For more details, you can check the Full Recipe. {{image_4}} You can switch up the herbs for fun flavors. Try using fresh parsley or sage instead of rosemary. Basil adds a sweet touch, while oregano gives a zesty kick. Mix and match to discover your favorite blend. Just remember to keep the same amounts for the best result. If you prefer a different cooking style, you have options. You can use a slow cooker for easy, tender chicken. Just combine all the ingredients and cook on low for 6-8 hours. An air fryer works too, cooking the chicken quickly with a crispy skin. Set it to 375°F and cook for about 50 minutes. Pair your lemon garlic roasted chicken with sides that balance its flavors. Roasted vegetables like carrots and potatoes complement it well. A fresh green salad adds crunch and brightness. Serve it with rice or couscous to soak up the tasty juices. For a special touch, drizzle some of the pan juices over your sides. For the full recipe, please refer to the detailed instructions above. After enjoying your lemon garlic roasted chicken, store any leftovers in an airtight container. This keeps the chicken fresh and tasty for up to three days. Make sure the chicken is fully cooled before placing it in the fridge. You can slice or shred the chicken for easier storage and use. To reheat your chicken, place it in an oven-safe dish. Add a splash of broth or water to keep it moist. Cover with foil to prevent it from drying out. Heat at 350°F (175°C) for about 20 minutes or until warmed through. If you prefer, you can use a microwave, but the oven keeps the skin crispy. If you have extra chicken, it freezes well! Wrap the chicken tightly in plastic wrap and then in foil. This double layer helps prevent freezer burn. You can freeze it for up to three months. When ready to eat, thaw it overnight in the fridge. Reheat it as mentioned above for the best taste. Use the [Full Recipe] to create this delightful dish, and enjoy the leftovers later! To keep your chicken juicy, start by brining it. You can soak it in salt water for a few hours. This step helps the chicken absorb moisture. Also, use a flavorful marinade. The lemon juice and olive oil in the marinade help lock in juices. Make sure to baste the chicken during cooking. This adds moisture and flavor to the skin. Yes, you can use chicken parts. Legs, thighs, and breasts work great. Just adjust cooking times based on the size of the pieces. Smaller parts will cook faster than a whole chicken. Ensure you season each piece well for full flavor. You can still use the same marinade. It will keep your chicken parts tasty and juicy. The best way to tell if chicken is done is by checking its temperature. Use a meat thermometer. Insert it into the thickest part of the thigh. It should read 165°F (75°C) for safe eating. If you do not have a thermometer, you can cut into the chicken. The juices should run clear, not pink. Lemon garlic roasted chicken pairs well with many sides. Here are some ideas: - Roasted vegetables, like carrots and potatoes - A fresh green salad with vinaigrette - Garlic bread or crusty rolls - Steamed rice or quinoa These sides complement the chicken's bright flavors. Feel free to mix and match based on your taste. For the full recipe, check the main article. In this article, we covered how to make a delicious lemon garlic roasted chicken. We discussed the key ingredients, preparation steps, and tips for crispy skin and rich flavor. You can customize the recipe to suit your taste and store leftovers for later. Enjoy experimenting with variations that fit your needs. With these steps, you can create a meal that is flavorful, juicy, and satisfying. Cooking can be fun, so make it your own!](https://spoonfulsavory.com/wp-content/uploads/2025/06/b8d3ba14-9517-4f13-b94c-cc106e4ce3f9-250x250.webp)
65. Lemon Garlic Roasted Chicken
Discover the delicious flavors of Lemon Garlic Bliss Chicken! This easy-to-follow recipe features a whole chicken infused with zesty lemon, aromatic garlic, and fresh herbs for a mouthwatering meal. Perfect for family gatherings or weeknight dinners, this dish will impress everyone at your table. Ready to elevate your cooking? Click through for the full recipe and enjoy a delightful culinary experience that will leave you craving more!