Description
Learn how to make a mouthwatering Lemon Garlic Roast Chicken that’s juicy and flavorful. Perfect for a delicious family dinner or special occasion.
Ingredients
- 4 lb (1.8 kg) fresh whole chicken, giblets removed
- salt, to taste
- freshly ground black pepper, to taste
- 1/2 cup (113 g) vegetable oil, melted and divided
- 1 tablespoon (15 ml) olive oil, plus more as needed
- 1 tablespoon (15 ml) garlic paste or minced garlic
- 2 lemons, juiced, halved, and divided
- 4 sprigs fresh rosemary, stems removed
- 1 medium-sized yellow onion, cut into quarters
- 2 medium-sized carrots, chopped into quarters
- 1 head of garlic, sliced in half crosswise
Instructions
- Set your oven to a temperature of 425°F. Cover a large baking tray with foil or lightly oil a roasting dish or an oven-safe cast-iron skillet of at least 10 inches. It’s a good idea to have a rack that fits inside your chosen dish to ensure the chicken crisps evenly on all sides.
- Ensure the chicken’s cavity is thoroughly cleaned and any giblets or neck pieces are removed. Use a paper towel to dry the chicken completely, getting rid of any extra skin or feathers.
- Position the chicken breast-side up on the rack inside your baking dish. Generously coat the entire chicken with salt and black pepper, both on the outside and inside.
- Mix together 1/4 cup of the melted vegetable oil, olive oil, garlic paste or minced garlic, the juice from one lemon, and rosemary in a small bowl. Stir until well combined. Apply this mixture all over the chicken using a pastry brush or your hands (wear disposable gloves if preferred). Make sure to carefully rub some of the mixture beneath the skin as well.
- Fill the chicken cavity with the remaining lemon halves, quarters of onion, chopped carrots, and the halved head of garlic. Fit as many as you can inside the chicken, and any leftover pieces can be placed around it. Use kitchen twine to tie the chicken legs together.
- Put the chicken in the oven without covering it and let it roast for 30 minutes.
- Lower the oven’s temperature to 350°F. Take the chicken out carefully and baste it with the remaining 1/4 cup of melted vegetable oil. Return the chicken to the oven and continue roasting for another hour, or until the chicken’s internal temperature reaches 165°F.
- Take the chicken out of the oven once more and baste it with the juices from the pan. Let the chicken sit for at least 15-20 minutes before cutting into it. This resting time allows the juices to seal in, ensuring a very juicy roast chicken. Serve warm with the pan juices and your favorite side dishes, or as you prefer.
Notes
- Enhance the chicken’s flavor by incorporating herbs like thyme, parsley, or sage into the garlic and lemon mixture before applying it.
- For a crispier skin, raise the oven temperature to 450°F in the final 10-15 minutes of roasting, monitoring closely to prevent burning.
- Infuse more citrus flavor by rubbing lemon zest on the chicken before adding the garlic and lemon mixture, or drizzle extra lemon juice before serving.
