I love making roasted lemon garlic roasted chicken on a brisk fall night. The juicy chicken, crispy chicken skin, and the smell of roasted chicken with garlic and lemon throughout the house is so nostalgic.
I first came upon this method of cooking from Susan Rogers Zuni Café. I made her recipe numerous times and the chicken would come out juicy and picture perfect, but for me I needed a little more pizazz.
I modified the recipe to include lemon and garlic. After salting the chicken and letting it air dry overnight, I would bring the chicken to room temperature and loosely stuff the chicken with garlic and lemons. Be careful to stuff the garlic and lemons lightly into the chicken which would allow the hot oven air to cook the inside of the chicken.
Remember to let the chicken rest for about 15 minutes to allow the juices to settle prior to carving. I serve the lemon garlic roasted chicken with either roasted potatoes or some creamy mash potatoes.
Please let me know if you have any questions about this recipe.
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Lemon Garlic Roasted Chicken
- Prep Time: 10
- Cook Time: 75
- Total Time: 1 hour 25 minutes
- Yield: 12 1x
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Pin RecipeDescription
I love making roasted lemon garlic roasted chicken on a brisk fall night. The juicy chicken, crispy chicken skin, and the smell of roasted chicken with garlic and lemon throughout the house is so nostalgic.
Ingredients
- 4 lbs Chicken
- 5 cloves Garlic
- 4 tsp Salt
- 1 Lemon
Instructions
- Use your hands to loosen the skin around the chicken
- Apply salt in and around the chicken
- Place chicken in refrigerator for 24 hours
- Pre-heat oven to 475 degrees. Leave pan inside oven.
- Chop garlic and lemon
- Stuff chicken with garlic and lemon
- Place chicken on hot pan from oven
- Place chicken in oven for 45 minutes. Flip chicken after 45 minutes and place back in oven for another 30 minutes.
- Ready to slice and serve
