Description
This Lemon Chicken recipe features a whole chicken marinated with olive oil, garlic, and fresh herbs, then roasted to juicy perfection with fragrant lemon slices. The bright citrus flavor combined with rosemary and thyme creates a delicious, aromatic dish that’s perfect for a family dinner or special occasion.
Ingredients
Scale
Main Ingredients
- 1 whole chicken (4-5 lbs)
- 2 fresh lemons, sliced
- 6 cloves garlic, smashed
- 3-4 sprigs fresh rosemary
- Fresh thyme, to taste
- 1/4 cup olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
Optional Ingredients
- Sliced onions
- Chopped carrots
- White wine
- Paprika
- Other herbs of choice
Instructions
- Marinate the Chicken: Rubbing olive oil, salt, and black pepper on and under the skin as well as inside the cavity of the whole chicken. Let the chicken marinate at least 30 minutes or ideally overnight in the refrigerator to absorb the flavors.
- Prepare the Lemon Sauce: Slice the lemons and optionally squeeze some fresh lemon juice into the marinade to enhance the citrus flavor. Set the lemon slices aside for roasting.
- Preheat the Oven: Heat your oven to 425°F (220°C) to ensure the chicken roasts evenly and develops a golden, crispy skin.
- Arrange and Roast: Place the lemon slices in a roasting pan and put the marinated whole chicken on top. Optionally add sliced onions, carrots, or herbs around the chicken. Roast for approximately 1 hour and 15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C), ensuring it is safely cooked and juicy.
- Rest and Serve: Remove the chicken from the oven, and let it rest covered loosely with foil for 10-15 minutes. This allows the juices to redistribute. Carve the chicken and serve garnished with the roasted lemon slices and fresh rosemary and thyme.
Notes
- Marinating overnight deepens the flavor and tenderness of the chicken.
- Using a meat thermometer ensures perfectly cooked, safe-to-eat chicken.
- Optional vegetables and herbs can be added to the roasting pan to make a complete meal.
- Resting the chicken before carving is important to retain juices and tenderness.
- Fresh lemon juice in the marinade adds extra zest but is not required.
