Roast Garlic and Lemon Chicken (Print Version)

Succulent roasted chicken with garlic and lemon, crispy skin and juicy meat

# Ingredient List:

→ Chicken

01 - 1 whole chicken (about 3.3 lbs), giblets removed

→ Marinade

02 - 4 cloves garlic, minced
03 - 2 lemons (1 zested and juiced, 1 sliced into rounds)
04 - 3 tablespoons olive oil
05 - 2 teaspoons salt
06 - 1 teaspoon freshly ground black pepper
07 - 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
08 - 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried rosemary)

→ Roasting Vegetables

09 - 2 large onions, quartered
10 - 3 carrots, cut into chunks
11 - 2 celery stalks, cut into chunks

# Directions:

01 - Preheat your oven to 425°F.
02 - In a small bowl, combine the minced garlic, lemon zest, lemon juice, olive oil, salt, pepper, thyme, and rosemary to make the marinade.
03 - Pat the chicken dry with paper towels. Gently loosen the skin over the breast and rub half of the marinade directly onto the meat under the skin. Rub the remaining marinade all over the outside of the chicken.
04 - Stuff the chicken cavity with the lemon slices and a few sprigs of extra thyme or rosemary, if desired.
05 - Arrange the onions, carrots, and celery in a large roasting pan. Place the chicken on top of the vegetables, breast side up.
06 - Roast for 1 hour 15 minutes, or until the juices run clear when the thigh is pierced, and a meat thermometer inserted into the thickest part of the thigh reads 165°F.
07 - Let the chicken rest for 10–15 minutes before carving. Serve with the roasted vegetables and pan juices.

# Expert Advice:

01 -
  • The skin gets impossibly crispy while the meat stays incredibly juicy
  • Minimal prep time for maximum flavor payoff
  • Your entire house will smell like a Mediterranean restaurant
02 -
  • Dry skin equals crispy skin, so pat the chicken thoroughly with paper towels before seasoning
  • The temperature will rise about 5 degrees while resting, so pulling it at 160°F is perfectly fine
03 -
  • Letting the chicken sit uncovered in the fridge for an hour before roasting dries the skin even more for ultimate crispiness
  • A room temperature chicken roasts more evenly, so take it out 30 minutes before cooking

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