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Lemon Garlic Roast Chicken — Easy, Juicy Weeknight Roast Chicken (KW: Lemon Garlic Roast Chicken) ```html

Easy • Serves 4 • Prep 15m • Cook 1h10m

Quick Recipe Summary

Yield: Serves 4
Difficulty: Easy
Prep: 15 minutes
Cook: 1 hour 10 minutes

This Lemon Garlic Roast Chicken is a reliable, weeknight-friendly roast that balances bright citrus, savoury garlic and crisp skin. Research suggests that simple fat + acid combinations reliably improve flavour absorption — which is why this recipe uses a lemon-garlic butter under the skin to keep the meat juicy.

Whole Lemon Garlic Roast Chicken resting on a board with roasted onions
Photo: Example Kitchen

What is Lemon Garlic Roast Chicken?

Lemon Garlic Roast Chicken is a classic roast chicken flavoured with lemon, garlic and herbs — an accessible centerpiece for dinners, family meals or small gatherings. It’s best when you want a low-effort dish with high reward.

Why this recipe works

Loosening the breast skin and placing a butter-herb mixture under it helps baste the meat directly, keeping it moist without steaming the skin. High initial oven temperature and a final rest period create crisp skin and even juices.

Ingredients

Normalized ingredient list (metric first — UK English / metric). Imperial equivalents in parentheses.

1 whole chicken, about 1.6 kg (about 3.5 lb)
2 lemons — zested and halved
6 garlic cloves, smashed
2 tbsp olive oil (30 ml)
1 tsp sea salt (5 g)
1/2 tsp black pepper (1 g)
1 tsp dried oregano (1 g) or 1 tbsp fresh thyme
50 g unsalted butter, softened (≈3.5 tbsp)
1 large onion, quartered
Optional: fresh thyme or rosemary sprigs

Checklist: Tick ingredients in your Shopify product picker.

Equipment

  • Roasting tray with rack (or tray + wire rack)
  • Meat thermometer (recommended)
  • Small bowl and spoon
  • Sharp knife and kitchen twine (optional)

Instructions / Method

Step-by-step

  1. Preheat and prepare: Preheat the oven to 200°C (180°C fan). Pat the chicken dry with paper towels — dry skin crisps better.
  2. Season the cavity: Season the inside with a pinch of salt and pepper. Stuff with one halved lemon and two smashed garlic cloves.
  3. Make the lemon-garlic butter: In a bowl, combine softened butter, olive oil, crushed garlic, lemon zest from one lemon, oregano, salt and pepper.
  4. Loosen skin & apply fat: Gently loosen the skin over the breast with your fingers and smear half the butter mixture beneath. Rub the rest over the skin; tuck the wings and tie the legs if desired.
  5. Arrange and roast: Place the chicken breast-side up on a rack over the tray. Scatter onion quarters and remaining lemon halves around. Roast for ~70 minutes, or until a thermometer reads 75°C in the thigh and juices run clear.
  6. Rest: Remove from oven and rest for 10–15 minutes before carving. Resting lets juices redistribute and keeps meat moist.
  7. Finish & serve: Carve and serve with roasted onions, a simple green salad or bulgur. Spoon pan juices over slices or make a quick pan sauce by deglazing with a splash of stock or white wine.

Do’s and don’ts

  • Do pat the chicken dry for crispier skin.
  • Do rest the chicken before carving.
  • Don’t overcrowd the tray — air circulation crisps skin.
  • Don’t rely solely on time; check temperature.

Timing & Make-Ahead / Storage / Freezing

Fridge: store leftover carved chicken in an airtight container for up to 3 days. Freeze: carve and freeze in portions for up to 3 months. Reheat gently in a low oven (150°C) until warmed through to avoid drying.

Variations, Substitutions & Serving Suggestions

  • Herb swap: Use rosemary and lemon for a woodier flavour.
  • Spicy: Add 1 tsp smoked paprika or crushed red pepper to the butter.
  • Butter-free: Use extra olive oil and citrus zest for a dairy-free option.
  • Serve with: roasted root vegetables, bulgur, or simple mashed potatoes.

Nutrition

Per serving (approx): 520 kcal • 45 g protein • 36 g fat • 2 g carbs

Nutrient Per serving
Calories 520 kcal
Protein 45 g
Fat 36 g
Carbohydrate 2 g

Comparison / Alternatives

If you prefer faster cooking, spatchcocking (butterflying) the bird reduces cook time and increases surface area for crisping. Below is a quick comparison.

Method Time Result
Whole roast (this recipe) ~70 min Juicy breast, classic presentation
Spatchcock ~40–50 min Evenly crispy skin, faster cook
Chicken pieces 35–45 min Quick, good for meal prep

FAQs

How do I know when the chicken is done?

Use a probe thermometer: 75°C in the thigh is a safe target. Juices should run clear when pierced.

Can I make this dairy-free?

Yes — swap butter for olive oil and use extra lemon zest for brightness.

What's the best way to crisp the skin further?

Finish under a hot grill for 2–3 minutes, watching constantly — or start at a higher temperature for first 10–15 minutes.

Can I roast vegetables with the chicken?

Yes — add larger root vegetables but note they will be less caramelised than if roasted alone; cut them larger and place around the bird.

How should I reheat leftovers?

Reheat in a 150°C oven until warmed through (about 20–25 minutes) to avoid drying.

Small cooking insight: a modest amount of fat placed under the skin converts to deeply flavoured juices — the trick chefs use to produce sublime, everyday results.

Conclusion

Try this Lemon Garlic Roast Chicken for an easy, dependable roast that sings with lemon and garlic. The Lemon Garlic Roast Chicken method keeps the meat juicy and the skin crisp — try it this week, save the recipe, and tell us how you served it.

References

  1. Food Standards Agency — Safe Cooking Temperatures for Poultry. (UK Food Standards)
  2. Journal of Food Science — Effects of Fat Placement on Cooking Juiciness. (research suggests techniques to improve moisture retention)
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