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–+ servings
roast chicken pieces on a platter with gravy for serving and roasted veg on the side

Roast Chicken with Lemon & Garlic

Crispy-skinned, juicy roast chicken seasoned with lemon, garlic, butter, and herbs. A reliable whole chicken recipe perfect for family meals and leftovers.
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Author: Miranda | My Anosmic Kitchen
Prep 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings :4 people

Equipment

  • Roasting pan or skillet
  • - Paper towels
  • Kitchen twine
  • Spoon
  • Citrus zester

Ingredients
  

  • 1 whole chicken 1.8–2 kg / 4–4½ lb, giblets removed
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 teaspoons chicken seasoning or dried herb blend optional
  • 4 tablespoons olive oil
  • 2-3 fresh rosemary sprigs
  • 1 fresh lemon halved

Optional for serving or elevating:

  • 1 1 whole garlic bulb, halved or 4 garlic cloves, minced
  • 1 cup / 250 ml chicken stock dry white wine, or water

Instructions 

Prepare the chicken

  • Remove the chicken from the refrigerator 30–40 minutes before cooking. Pat completely dry with paper towels — dry skin is essential for crispness.

Preheat the oven

  • Preheat oven to 425°F / 220°C with a rack in the middle.

Season the chicken

  • Season the chicken generously with salt, pepper, and optional chicken seasoning. Drizzle with olive oil and rub it all over the chicken, including the cavity.

Prepare garlic and rosemary

  • Option 1: Halve a whole garlic bulb and place it in the roasting pan under the chicken. This helps flavor the pan juices as the chicken roasts.
  • Option 2: Mince 2–3 garlic cloves and mix with a few rosemary sprigs and a little olive oil, then gently insert under the loosened skin of the chicken for more direct flavor.

Stuff & tie

  • Warm the lemon halves slightly (microwave or pan) to release more juice. Stuff the cavity with lemon and a few rosemary sprigs. Tie the legs together and tuck the wings underneath to prevent burning.

Roast

  • Place the chicken on a roasting rack or pan (optionally over the garlic halves if using whole garlic). Roast at 425°F / 220°C for 10 minutes, then reduce heat to 350°F / 180°C and continue roasting for 1–1¼ hours, basting 2–3 times.

Check doneness

  • The chicken is done when the juices run clear and the internal temperature reaches 165°F / 75°C in the thickest part of the thigh.

Rest & serve

  • Rest the chicken uncovered for 15 minutes before carving. Serve with pan juices, or make a simple gravy with chicken stock, wine, or water on the side.

Notes

Notes

    • For crispier skin, make sure the chicken is completely dry before roasting.
    • Use fresh rosemary for the best flavor; dried herbs can be used in a pinch but are less aromatic.
    • Whole garlic under the chicken adds flavor to pan juices without being overpowering. Minced garlic under the skin gives a more direct garlicky punch.
    • If you don’t have a roasting rack, place the chicken on a bed of onions or vegetables — this lifts it slightly and allows heat to circulate underneath.

Nutrition

Serving: 1servingCalories: 548kcalCarbohydrates: 6gProtein: 36gFat: 42gSaturated Fat: 13gPolyunsaturated Fat: 7gMonounsaturated Fat: 19gTrans Fat: 0.4gCholesterol: 159mgSodium: 718mgPotassium: 450mgFiber: 1gSugar: 2gVitamin A: 490IUVitamin C: 20mgCalcium: 48mgIron: 2mg
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