Baked Lemon Garlic Chicken
Baked Lemon Garlic Chicken is crispy on the outside and juicy on the inside. Use a whole chicken, coat it with lemon zest and seasonings, and bake it until done. A classic no-fail recipe that is great for weeknight meals but also impressive for entertaining!
For other delicious chicken recipes, try our Smoked Spatchcock Chicken with Blackened Seasoning or some Healthy Green Chile Chicken Enchiladas next!
Roasted Whole Chicken
A whole roasted chicken is such a classic dish that never gets old, in my opinion. When I was a kid, my mother used to roast a whole chicken, but it was usually surrounded by homemade sauerkraut. I’ve definitely got that on my long list to try next!
We love using the leftover chicken in my Lemon Chicken Orzo Soup or in a Fried Goat Cheese Salad with Strawberry Salad Dressing!
Why This Recipe Works:
- Crispy Skin – The chicken gets crispy from baking it at a high temp.
- Tender Meat – Cooking bone-IN chicken is always more tender and moist than a boneless variety. NO MORE dry chicken!
- Lemony – I love a lemon flavor in my chicken. You could definitely leave it out for a different (but still delicious) flavor.
- Healthy Dinner – This roast chicken recipe is not only full of flavor, it’s healthy too.
Ingredients needed for Crispy Whole Roasted Chicken:
This easy recipe is perfect for busy weeknights. The prep time is very quick and while the chicken bakes, you can prep the sides. Here are simple ingredients.
- Whole Chicken – I recommend buying an organic chicken. (I bought this one at Trader Joe’s.) Remove the liver, gizzard, and the heart, and dispose (or save for later).
- Lemon – Zest the lemon and then chop it.
- Seasonings – Kosher salt, freshly ground black pepper, poultry seasoning.
- Thyme – Several fresh sprigs of thyme, if possible.
- Butter – Unsalted butter, slightly softened.
- Onion – Cut an onion into medium chucks.
- Carrots – Chop the carrots into approximately 2-inch pieces.
- Garlic – Peels removed
- Olive Oil
You will also need a roasting pan or a dutch oven
How to make Baked Lemon Garlic Chicken:
Step 1
Prep Space. Prep your space with paper towels to keep the chicken juices from contaminating your space.
Preheat oven to 425 degrees.
Step 2
Prep chicken. Remove packaging and then the giblets from the center of the chicken. You’ll need to use your hands to dig in the top and bottom of the chicken to remove any extra parts. Dispose them, or save them for later.
Step 3
Pat dry. Use paper towels to pat dry the chicken. Get as much moisture off the chicken as possible.
Step 4
Prep seasoning mixture. Zest the lemon and place in a small bowl. Add to it the kosher salt, freshly ground black pepper, poultry seasoning, and some of the fresh thyme. Mix well.
Step 5
Apply butter and seasonings. Using your fingers, carefully loosen up the skin from the top of the chicken. Then add some of the lemon zest/seasoning under the skin as well. Sprinkle the remaining seasoning over the top of the chicken.
Step 6
Prep veggies. Chop up the onion. Peel garlic. Chop the carrots into two-inch pieces.
Spread the carrots and about half of the onion inside the dutch oven. Drizzle with olive oil and salt and pepper.
Step 7
Stuff chicken. Place the chicken (breast side up) in the pot on top of the veggies. Stuff the cavity of the chicken with the remaining onion, the garlic, the chopped lemon, and a couple twigs of thyme.
Drizzle the chicken with a little bit of olive oil and add extra salt and pepper as desired.
Step 8
Bake. Bake in a preheated 425 degree oven, uncovered, for approximately one hour and 30 minutes, or until the chicken is fully cooked through. Start checking it at about one hour and 20 minutes.
Test internal temperature with an instant-read thermometer. The chicken is done when the thermometer reads 160 degrees (allowing for some carry-over cooking) in the the thickest part of the white meat and about 180 degrees in the dark meat.
Step 9
Rest. Let the chicken rest for about 15 minutes before slicing to serve. Enjoy!
Serve. Use a cutting board to separate the chicken drumsticks. Continue to slice the tender meat and arrange on a serving dish. Drizzle the pan drippings over the chicken and enjoy with fresh lemon slices.
STORE leftovers in an airtight container for 3-4 days. This also makes great meal prep!
FREEZE leftovers in a freezer bag for several months.
Recipe FAQs:
If you want a crispy exterior to your chicken, roast it at a higher temp, around 425 degrees.
Using a generous amount of salt will help keep the chicken moist. The easiest way to enjoy this moist chicken dinner is to keep the meat thermometer handy and check often.
Lemon juice provides flavor and acid, and also helps tenderize the chicken. The result is super flavorful and tender chicken.
What to serve with Roasted Chicken:
- Creamy Garlic Mashed Potatoes – A simple and buttery potato recipe!
- Spinach Salad with Honey Dijon Dressing – Salad that even your whole family will love.
- Creamy Mushroom Risotto – One of our favorite side dishes, and it goes well with any protein.
- Fall Harvest Salad – A special occasion salad.
- A bottle of white wine would also be nice.
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Baked Lemon Garlic Chicken
Ingredients
- 5-6 pounds whole organic chicken – insides removed and patted dry
- 1 medium onion – chopped
- 6 large carrots – peeled and chopped into two inch pieces
- 1 medium lemon – zested and then chopped into chunks
- 7-8 cloves garlic – peeled
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon poultry seasoning
- 4-5 sprigs thyme
- 2 Tablespoons unsalted butter – softened
- 2 Tablespoons olive oil
Instructions
- Prep your space with paper towels to keep the chicken juices from contaminating your space.
- Preheat oven to 425 degrees.
- Prep chicken. Remove packaging and then the giblets from the center of the chicken. You’ll need to use your hands to dig in the top and bottom of the chicken to remove any extra parts. Dispose them, or save them for later.
- Pat dry. Use paper towels to pat dry the chicken. Get as much moisture off the chicken as possible.
- Prep seasoning mixture. Zest the lemon and place in a small bowl. Add to it the kosher salt, freshly ground black pepper, poultry seasoning, and some of the fresh thyme. Mix well.
- Apply butter and seasonings. Using your fingers, carefully loosen up the skin from the top of the chicken. Then add some of the lemon zest/seasoning under the skin as well. Sprinkle the remaining seasoning over the top of the chicken.
- Prep veggies. Chop up the onion. Peel garlic. Chop the carrots into two-inch pieces.Spread the carrots and about half of the onion inside the dutch oven. Drizzle with olive oil and salt and pepper.
- Stuff chicken. Place the chicken (breast side up) in the pot on top of the veggies. Stuff the cavity of the chicken with the remaining onion, the garlic, the chopped lemon, and a couple twigs of thyme.Drizzle the chicken with a little bit of olive oil and add extra salt and pepper as desired.
- Bake. Bake in a preheated 425 oven, uncovered, for approximately one hour and 30 minutes, or until the chicken is fully cooked through. Start checking it at about one hour and 20 minutes.
- Rest. Let the chicken rest for 15 minutes before slicing to serve.
This recipe is amazing and perfect for meal prep lunches for work!
Tender chicken every time!