Lemon Garlic Roast Chicken [Video]

Catalina Castravet
By Catalina Castravet

Roast Chicken with lemon, garlic, butter, and herbs is super flavorful and juicy, with perfectly crispy skin on the outside. The garlic and butter give the chicken an incredible aroma, which tastes way better than a store-bought rotisserie chicken. Check out the full recipe video below.

Roast Chicken is hands down one of our top dishes to make and this version is absolutely mouthwatering. We like to serve it with roasted brussel sprouts, sweet potatoes or chunky mashed potatoes.

Roast Chicken

Best Roasted Chicken

Roast Chicken might sound like a complex dish to make, but it’s actually very simple. While we love the grocery store rotisserie chicken, making it at home tastes so much better. We stuff it with simple ingredients, such as lemon, garlic, rosemary, and thyme, and the results are quite amazing. Not only does the chicken taste fresh and buttery, but it also has perfectly crispy skin and some delicious gravy.

Once you roast it in the iron cast pan, the juice drips at the bottom of it, which creates a very yummy gravy. When you cut the chicken, you can use the gravy as a dipping sauce.

You will have to pour the gravy through a sieve to separate the fat. Similarly, if using mashed potatoes as a side dish, just pour the gravy over them and enjoy the indulgence. You might start the meal using a knife and fork, but finish it with your fingers, because it’s so delicious!

What goes in Oven Roast Chicken?

For stuffing the chicken:

  • Fresh thyme springs, marjoram, and rosemary
  • 1 lemon
  • 6 garlic cloves
  • 1/4 cup cold sliced butter
For coating the chicken:
  • 1/4 cup melted butter
  • 1 teaspoon garlic powder and onion powder
  • 1 teaspoon dried thyme powder
  • lemon zest
  • 1/4 teaspoon salt and pepper
  • 1 teaspoon paprika, regular or smoked

Is Roast Chicken Healthy?

While store-bought rotisserie chicken may appear super healthy, it actually contains a LOT of sodium. The homemade version is way healthier, rich in protein and nutritious especially if you use organic chicken. 

Baking is a healthier cooking option for it, and the meat’s nutrient content makes it a nutritious addition to your diet. To reduce calories or fat intake the butter in this recipe can be replaced with oil.

Roast Chicken is safe to eat on Keto Diet!

Isn’t that great? This homemade rotisserie chicken has only 1 gram of carbs per serving, which makes it a delicious addition to any low carb diet!

Roast Chicken Recipe

How to Roast Chicken?

  • Preheat oven to 350 degrees F. Lightly sprays with cooking spray and grease with olive oil a 9 inch cast iron pan and set it aside.
  • Then, remove the chicken giblets, rinse it, remove any excess fat and leftover pin feathers and pat dry with paper towels.
  • Season the chicken with salt and pepper.
  • Next, stuff it with a lemon that has been cut in half. Fresh thyme, marjoram, rosemary, and crushed garlic cloves.
  • Lift the skin and stuff under sliced cold butter.
  • Rub the chicken on the outside with olive oil.
  • Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Transfer it to the prepared cast iron pan. If preferred, add some veggies to the pan as well. We like red onions, carrots and halved mini potatoes.
  • Cover with foil and bake covered for 30 minutes.
  • In a medium bowl, mix all the coating ingredients until fully combined.
  • After 30 minutes of baking, uncover the bird and discard the foil. Brush the chicken all over with the prepared coating and return to the oven for about one hour.
  • From time to time baste the chicken, or brush it with the sauces from the pan. It should be golden brown and reach an internal temperature of 165 F degrees when done the cooking.
  • Remove the chicken from oven and let it rest for about 15-20 minutes before slicing and serving.

How long do I roast a chicken?

This really depends on the size of the bird. On average, for 4 pounds of chicken, it takes about one hour and 30 minutes of cooking time at 350F. However, this will deviate based on the size of the chicken. For a larger bird, you will have to increase the time accordingly. Best measure would be to use a thermometer, as the internal temperature should be 165 degrees F (use the inner thigh for measurement).

What temperature should a Roast Chicken be cooked to?

A chicken is safe to eat when it reaches the internal temperature of 165 degrees F, use the inner thigh for measurement.

How do I make gravy to go with Roast Chicken?

The juices from the pan are delicious and can be used as gravy. All you have to do is, pour them through a sieve to separate the fat.

Easy Roast Chicken

CAN I MAKE ROAST CHICKEN IN THE SLOW COOKER?

Absolutely! Start by spray the slow cooker with a bit of cooking spray. First stuff the chicken, combine all the coating ingredients and simply rub half of it well onto the chicken. Then, add it to the slow cooker and add the remaining coating mixture around it. Lastly, cover and cook on low for 3-4 hours or on high, or about 6-7 hours on low.

The internal temperature of the chicken should be at 165 F degrees. To brown the bird and give it a crispy skin, brush it with some melted butter or olive oil and broil it for a few minutes.

Can I cook a whole chicken in the Instant Pot or a Pressure Cooker?

Cooking a whole chicken in the Instant Pot is a great idea. First, you can cook a fresh or frozen chicken, bonus points for that. The meat ends up being very moist and tender, just like it has been slow roasted for hours.

Also, you can’t beat the convenience of being able to cook a frozen chicken in just under 2 hours, it takes way longer to defrost it. Click here for full Instant Pot Whole Chicken recipe.

Can I roast a frozen chicken?

While you can’t roast a frozen chicken in the oven, all is not lost as you can easily cook one in a pressure cooker or the Instant Pot. Check my fool-proof recipe for Instant Pot Whole Chicken from fresh or frozen, dinner has never been easier!

Should I cover a chicken with foil when roasting?

For this recipe, we lightly greased the chicken with olive oil, and then covered with foil. Next, we baked covered for 30 minutes at 350F to get the meat moist and juicy and let the stuffing flavors get into the chicken. After, we cooked the bird uncovered (without foil) to brown it and make the skin perfectly crispy.

Roast Chicken in Cast Iron Pan

WHAT TO SERVE WITH ROAST CHICKEN:

What to do with leftover Roast Chicken:

Leftover meat does not have to go to waste, and if you are looking for something more exciting than a chicken sandwich I suggest the following recipes:

Watch Recipe Video:

Save Recipe
5 from 1 reviews
Perfect Roast Chicken
Author: Catalina Castravet Serves: 8 servings
Prep time: 20 minutes Cook time: 1 hour 30 minutes Total time: 1 hr 50 mins

Ingredients

  • 1 5-6 lbs.  roasting chicken 
  • 4 tablespoons  olive oil  (divided)

For stuffing the chicken:

  • 4 sprigs  fresh thyme, marjoram and rosemary 
  • 1  lemon  (cut in half)
  • 6 cloves  garlic  (crushed, not minced)
  • 1/4 cup  cold butter  (sliced)

For coating the chicken:

  • 1/4 cup  butter  (melted)
  • 1 teaspoon  garlic powder 
  • 1 teaspoon  onion powder  (optional)
  • 1 teaspoon  dried thyme powder 
  •  zest of one lemon 
  • 1 teaspoon  paprika  (regular or smoked)
  • 1/4 teaspoon  salt and pepper  (or to taste)

Instructions

  1. Preheat oven to 350 degrees F. Grease with 2 tablespoons of olive oil a 9 inch cast iron pan and set it aside.

  2. Remove the chicken giblets, rinse the chicken inside and out, remove any excess fat and leftover pin feathers and pat dry with paper towels.

  3. Season the chicken with salt and pepper.
  4. Stuff the chicken with a lemon that has been cut in half. Fresh thyme, marjoram, rosemary and crushed garlic cloves.
  5. Lift the skin and stuff under sliced cold butter. Try to distribute evenly. This will make the chicken even more tender.

  6. Rub the chicken on the outside with the remaining olive oil.

  7. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Transfer the chicken to the prepared cast iron pan. If preferred, add some veggies to the pan as well. We like red onions, carrots and halved mini potatoes.

Bake the Chicken:

  1. Cover with foil and bake covered for 30 minutes.
  2. In a medium bowl, mix all the coating ingredients until fully combined.
  3. After 30 minutes of baking, uncover the chicken and discard the foil. Brush the chicken all over with the prepared coating and return to the oven for about one hour.
  4. From time to time baste the chicken, or brush it with the sauces from the pan. The chicken should be golden brown and reach an internal temperature of 165 F degrees when done cooking.
  5. Remove the chicken from oven and let it rest for about 15-20 minutes before slicing and serving.

Gravy:

  1. The pan juices make a great gravy. Pour the mixture through a sieve to separate the fat. The gravy can be served over the chicken.

Calories: 177 Carbohydrates: 1 Protein: 0 Fat: 19 Saturated Fat: 5 Cholesterol: 15 Sodium: 191 Potassium: 28 Fiber: 0 Sugar: 0 Vitamin A: 555 Vitamin C: 7.2 Calcium: 7 Iron: 0.2
Save Recipe

Best Roast Chicken

Get free recipes to your inbox!

Comments

Leave a reply

Tracy

I had a reputation of serving really dry whole chickens. Not anymore! Thanks for this recipe - I had a successful chicken that was super delicious!

Reply

I am so happy that the chicken turned out great for you! Thank you for the feedback!

Reply

Candy

Using fresh herbs is always the way to make a roasted chicken. We grow our own and enjoy making and serving this dish 

Reply

Karen

That sounds so good! The lemon, honey, and fresh herbs make this a winner. I can't wait to make it. We all love chicken here.

Reply

Amber Myers

This is my kind of dinner. I love making chicken, and I've always been a fan of lemon. I'll have to make this soon!

Reply

GiGi Eats

WHAT A GORGEOUS CHICKEN!! Wow, I am transfixed by its golden beauty! And now I want to rip a leg off and eat it like a deranged psycho! LOL!

Reply

Tasheena

I wish my roasted chicken turned out looking this yummy! I can't wait to try this recipe. 

Reply

[email protected]

I didn't realize the store bought rotisserie chickens are so high in sodium. I love this recipe as anything with lemon, butter and garlic is so perfect.

Reply

I know, its actually quiet scary!

Reply

Sarah Bailey

Now this is a delicious sounding way to make roast chicken! I bet the flavours really mix well together and taste fantastic.

Reply

Yes, the flavors are so good!

Reply

April

What I really like in a roast chicken is its crispy skin. Your recipe has got not only that but also preserved all the juice with it - just perfect! So excited to give it a try!

Reply

the skin is my FAVORITE part too :)

Reply

Ashley

This looks like a great, hearty meal. I will have to make this for my family

Reply

Marysa

This looks like an easy enough recipe for me to try. It's nice to have some recipes that are easy enough for weeknights and also get a hearty meal on the table.

Reply

exactly!

Reply

Pam

This sounds really tasty. I love a good roast chicken, especially when it is cold outside. Something about winter makes me crave hearty food like this.

Reply

its such a comforting meal!

Reply

T

This looks so juicy and delish!!! And I just also love the look of the chicken cooked in the cast iron skillet.

Reply

I love cooking it in a cast iron too!

Reply

Cassie

I made this recipe yesterday and it's the most amazing roast chicken ever! You are right, adding the butter under the skin and cooking covered at the beginning makes such a huge difference! The garlic lemon flavor is beautiful too!

Reply

Yes!! Cooking it this way makes it so tender!

Reply

Lisa Martin

We are huge chicken eaters. My kids love it when I cook a whole chicken. But I don't take near the care you do. I think I might try it and see how it cooks different.

Reply

You will love it!

Reply

Cathy Mini

Oh, this lemon roast chicken is the perfect recipe and looks really tasty! I want to make this kind of recipe for holidays!

Reply

Heather

My family loves lemon garlic chicken! I'll have to make it for them soon.

Reply

Terri Steffes

This is my all-time favorite chicken. It's the way my grandmother roasted a chicken and the restaurant down the street has started to make it. It is delicious.

Reply

Dhemz

oh, my goodness! That's a perfect looking roast chicken right there. Thanks for sharing the recipe.

Reply

Vivian

super cool recipe. We loved it, the chicken is out of this world. thanks for sharing!

Reply

so happy that you enjoyed it!

Reply

Denay DeGuzman

Mmmm... There's nothing like a beautiful roast chicken baking in the oven! For my family, chicken is a huge favorite! Thank you so much for sharing your delicious recipe.

Reply

Cheese Curd In Paradise

I was in the market for a new roast chicken recipe, and this one is delicious. The seasoning are wonderful and the chicken is so tender and juicy. I am so excited to make this one again!

Reply

Veena Azmanov

I absolutely love the color you have on this bird. Lemon and garlic are always a great combination. I can see how moist and scrumptious this looks. Yum

Reply

Marisa Franca

My heavens your roast chicken looks perfect! Such a beautiful color it looks like it's roasted to perfection. And it is easy to make -- I love the seasonings you use. Frankly roast chicken is so economical because you can make so many other dishes with what's left over. Your instructions are right on. 

Reply

Donna

I cannot go back to store-bought rotisserie chickens since making my own, there is just no comparison in terms of flavor. This one is just perfect, I just love the flavors you have going on - you can't go wrong with lemon and garlic!

Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.