Name: Lemon Garlic Roast Chicken
Prep time: PT-488550H36M52S
Cook time: PT-488550H36M52S
Total time: PT-488550H36M52S
Cuisine: Mediterranean / General
Ingredients: 1 whole chicken (≈ 1.5‑2 kg); 4‑6 cloves garlic, minced; 1 large lemon, zested and quartered; 2 tablespoons olive oil (or melted butter); Salt and black pepper, to taste; Fresh herbs (such as rosemary or thyme), optional

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This lemon garlic roast chicken is the kind of comforting dish I like to pull together when I want something simple, flavorful, and crowd-pleasing. With crispy golden skin and juicy, tender meat, it carries the bright zing of lemon and the aromatic warmth of garlic. It’s a perfect centerpiece for a Sunday dinner or any time I want to impress without fuss. Lemon Garlic Roast Chicken

Why I Love This Recipe

I love this roast chicken because it delivers maximum flavor with minimal ingredients. The lemon and garlic infuse the chicken from the inside out, while the olive oil (or butter) gives the skin a beautiful golden finish. It’s a classic, but the kind that never fails to impress. I also enjoy how versatile it is—I can throw in some root vegetables to roast in the same pan and call it a complete meal. And once it’s out of the oven, my kitchen smells like I’ve been cooking all day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 whole chicken (≈ 1.5‑2 kg)
4‑6 cloves garlic, minced
1 large lemon, zested and quartered
2 tablespoons olive oil (or melted butter)
Salt and black pepper, to taste
Fresh herbs (such as rosemary or thyme), optional

Directions

I preheat the oven to 220 °C (425 °F).
I pat the chicken dry, inside and out, and season the cavity with salt and pepper.
I stuff the lemon quarters and a few sprigs of fresh herbs (if I’m using them) inside the cavity.
I mix the minced garlic, lemon zest, and olive oil (or butter), then gently loosen the skin over the breast to rub some of the mixture underneath. I spread the rest all over the outside and season with more salt and pepper.
I place the chicken breast-side up on a rack or in a roasting pan. If I’m feeling fancy, I tuck the wings and tie the legs together.
I roast the chicken for about 45 minutes, then baste it with the juices from the pan. I continue roasting another 20–30 minutes, or until the thickest part of the thigh hits 75 °C (165 °F).
Once done, I let the chicken rest for 10–15 minutes to lock in all those juices before carving.
I carve and serve it, sometimes garnished with extra lemon slices or herbs for a fresh finish.

Servings and timing

This recipe yields 4 to 6 servings.
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes

Variations

Butter lovers: I sometimes swap the olive oil for melted butter for a richer, deeper flavor.
Spicy kick: I add a pinch of chili flakes or paprika to the garlic-lemon mixture for a gentle heat.
Veggie boost: Roasting carrots, potatoes, or onions around the chicken is my favorite way to make this a full one-pan meal.
Citrus swap: I’ve used oranges or even limes in place of lemon for a twist—it still works beautifully.
Herb-forward: When I want more herby flavor, I double up on thyme or rosemary and even add some under the skin.

Storage/Reheating

After the chicken cools completely, I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I either use the oven at 175 °C (350 °F) until warmed through (to keep the skin crisp) or use the microwave if I’m in a hurry—though the skin will be softer that way. If I have extra meat, I like to shred it and toss it into salads, wraps, or soups.

FAQs

How do I know when the roast chicken is fully cooked?

I use a meat thermometer inserted into the thickest part of the thigh—when it reads 75 °C (165 °F), it’s done. The juices should also run clear when pierced.

Can I use chicken pieces instead of a whole chicken?

Yes, I’ve used bone-in thighs or legs and just reduced the cooking time. I still follow the same seasoning method.

Do I have to truss the chicken?

No, but I find that tying the legs helps the bird cook more evenly and makes for a neater presentation.

What herbs work best in this recipe?

I usually go with rosemary or thyme, but oregano or sage also add great flavor. Fresh herbs are best, but dried ones work in a pinch.

Can I make this ahead of time?

I often prep the chicken with seasoning and stuffing up to a day ahead and keep it covered in the fridge. Then I just bring it to room temperature before roasting.

Conclusion

This lemon garlic roast chicken has become one of my go-to comfort meals. It’s flavorful, juicy, and surprisingly easy to make. Whether I serve it with roasted vegetables, a crisp salad, or some crusty bread to mop up the juices, it always feels like a special meal—without the stress. Once I tried it, it quickly earned a regular spot in my kitchen rotation.