Description
Juicy roast chicken with bright garlic and lemon flavor
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
Instructions
- Preheat oven to 220 °C (425 °F).
- Pat the chicken dry inside and out. Season the cavity with salt and pepper.
- Stuff the cavity with the lemon quarters and some herb sprigs (if using).
- Mix the minced garlic, lemon zest, and olive oil (or melted butter). Gently loosen the skin of the chicken breast and rub some of the garlic‑lemon mixture under the skin, and spread the rest on the outside. Season outside with additional salt and pepper.
- Place chicken breast side up in a roasting pan or on a rack. Tuck wings under if desired and tie the legs together (truss).
- Roast for about 45 minutes, then baste with pan juices. Continue roasting another 20‑30 minutes, or until an instant‑read thermometer inserted into the thickest part of the thigh reads 75 °C (165 °F).
- Remove from oven and let rest 10‑15 minutes before carving to allow juices to redistribute.
- Carve and serve, optionally garnished with lemon slices or fresh herbs.
Notes
- Cooking time depends on the size of the chicken — adjust accordingly.
- If the skin browns too fast, loosely tent with foil for the remainder of cooking.
- Letting the chicken rest before carving helps keep it moist.
- You can roast vegetables (potatoes, carrots, onions) around the chicken to cook in its juices.
Nutrition
- Serving Size: ≈ 1/6 of chicken
- Calories: ≈ 546 kcal
- Sugar: ≈ 1 g
- Sodium: ≈ 347 mg
- Fat: ≈ 35 g
- Saturated Fat: ≈ 8 g
- Carbohydrates: ≈ 5 g
- Fiber: ≈ 1 g
- Protein: ≈ 52 g
- Cholesterol: ≈ 205 mg
