PREP TIME: 15 MINS | COOK TIME: 1 HR 30 MINS | TOTAL TIME: 1 HR 45 MINS | SERVINGS: 4
Roast a whole chicken with flying colours every time. This simple recipe will show you how to decently roast a whole chicken with lemon and garlic. It’s fairly easy and guarantees a moist, juicy, and ultra-flavorful chicken. And the aroma when roasting the chicken will make you feel all fuzzy and warm inside.
Try this recipe soon, and you are on your way to make the best roasted, flavorful chicken. And pair this perfectly roasted chicken with your favourite roasted veggies or gravy, even with a simple side salad for an impressive meal that everyone around the table will love!
Ingredients
1 (5 to 6 lbs) whole chicken, patted dry
Salt and fresh ground pepper
1 onion, sliced (optional)
1/2 c. chicken stock or water
1 lemon, quartered
1 whole head garlic, halved crosswise
Small bunch fresh herbs, such as thyme, rosemary, and sage, optional
How to make Simple Whole Roasted Chicken with Lemon
Step 1: Sprinkle the inside and out of the chicken generously with salt and pepper. If time permits, let the chicken sit in the fridge for an hour preferably overnight, uncovered.
Step 2: Prepare the oven. Preheat it to 425 degrees F.
Step 3: In the bottom of a roasting pan, scatter the onions. Pour in the stock or water. Now, put the chicken breasts over the onions side-up. With the halved garlic, lemon wedges, and herbs, stuff the cavity. Then, tie the chicken legs together using kitchen twine.
Step 4: Place in the preheated oven and roast the chicken for about an hour, spooning the pan juices over the chicken a few times. Roast the chicken until its internal temperature reached 165 degrees F and the juices run clear. Remove from the oven when done and allow the chicken to rest for at least 10 minutes before slicing.
TIPS:
Adjust the baking time depending on the weight of the chicken. For this recipe, we used around 5 to 6 pounds of chicken but will also work if using small chickens (3 1/2 pounds).
NUTRITION FACTS:
Calories 336 | Protein 46 g | Carbohydrate 5 g | Dietary Fiber 1 g | Total Sugars 1 g | Total Fat 14 g | Saturated Fat 4 g | Cholesterol 170 mg
Ingredients
- 1 (5 to 6 lbs) whole chicken, patted dry
- Salt and fresh ground pepper
- 1 onion, sliced (optional)
- 1/2 c. chicken stock or water
- 1 lemon, quartered
- 1 whole head garlic, halved crosswise
- Small bunch fresh herbs, such as thyme, rosemary, and sage, optional
Instructions
Step 1: Sprinkle the inside and out of the chicken generously with salt and pepper. If time permits, let the chicken sit in the fridge for an hour preferably overnight, uncovered.
Step 2: Prepare the oven. Preheat it to 425 degrees F.
Step 3: In the bottom of a roasting pan, scatter the onions. Pour in the stock or water. Now, put the chicken breasts over the onions side-up. With the halved garlic, lemon wedges, and herbs, stuff the cavity. Then, tie the chicken legs together using kitchen twine.
Step 4: Place in the preheated oven and roast the chicken for about an hour, spooning the pan juices over the chicken a few times. Roast the chicken until its internal temperature reached 165 degrees F and the juices run clear. Remove from the oven when done and allow the chicken to rest for at least 10 minutes before slicing.
Notes
Adjust the baking time depending on the weight of the chicken. For this recipe, we used around 5 to 6 pounds of chicken but will also work if using small chickens (3 1/2 pounds).
