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Unlike quick stovetop recipes that can dry out, this whole-roast method guarantees juicy meat and crispy skin every single time. Lemon Garlic Roast Chicken is everything a wholesome Sunday roast should be, crispy skin, bold flavor, and not a dry bite in site.
It’s a simple yet impressive lemon garlic roast chicken made in one skillet with fresh garlic, zesty lemon, herbs, and a splash of white wine. The pan juices alone are worth grabbing an extra slice of bread for. If you’re looking for something even more indulgent for your next Sunday roast, you have to try my Beef Wellington with Truffle and Red Wine Sauce.
What Makes This Lemon Garlic Chicken Work
What makes this Lemon Garlic Chicken truly shine is its perfect balance of flavor and ease. The lemon brings brightness, the garlic adds warmth, and the olive oil keeps everything juicy with beautifully crisp skin. It’s the kind of meal that feels fancy without any fuss. It takes longer to cook in the oven, but the wait is definitely worth it. If you’re looking for a 15-minute stovetop version? Try my Creamy Lemon Garlic Chicken instead.
The Science of Spatchcocking. You might notice I butterfly (or spatchcock) the chicken here. This isn’t just for looks! By removing the backbone and flattening the bird, I expose all the skin to direct heat, guaranteeing maximum crispiness. It also ensures the breast and thighs cook evenly and cuts your roasting time down by nearly 30%.
Why do I use a 12-inch Cast Iron skillet you ask?. Using a cast iron skillet creates a sear effect on the bottom vegetables. The pan retains heat so well that the onions and lemons caramelize in the juices rather than just steaming, giving you a much richer sauce base, this is another one of my secrets to a perfect crispy chicken.
What Goes Into This Lemon Garlic Chicken
You don’t need anything fancy to make this Lemon Garlic Chicken just a handful of fresh ingredients that bring big flavor. The lemon, herbs, and garlic work in harmony to create a savory roast with a bright, zesty twist.
- Whole Chicken: Stick to a 4 to 5-pound bird. Anything larger (over 6 lbs) is risky; the skin often burns before the internal meat is fully cooked through.
- Fresh Garlic: Both minced and sliced garlic infuse the chicken and pan juices with rich, aromatic depth.
- Lemon: Fresh lemon juice and slices add a bright, citrusy flavor that cuts through the richness.
- White Wine: Don’t use cooking wine, which is often loaded with unnecessary salt. Use a dry white you’d actually drink, like a Sauvignon Blanc or Pinot Grigio. The alcohol evaporates, leaving behind a lovely depth of flavor. (Non-alcohol sub: low-sodium chicken broth). Don’t spend too much on the bottle either, a good one should set you back $10-$15.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements
How To Make Lemon Garlic Chicken
- Preheat and Prep: Preheat your oven to 450°F (230°C). Pat the chicken dry thoroughly with a paper towel to ensure crispy skin.
- Mix the Herb Oil: In a bowl, combine oil, garlic, parsley, thyme, rosemary, 3 teaspoons of salt, and pepper. Set aside to let the flavors infuse.
- Layer the Base: Arrange lemon, onion, and garlic in the bottom of a large cast-iron skillet or oven-safe pan. This will form the flavorful base for roasting
- Season the Chicken: Place the chicken skin-side down over the lemon and onion. Rub half the herb oil over the meat, then flip and rub the remaining mixture.
- Add Liquid: Pour white wine and lemon juice into the pan around the chicken. Make sure the chicken is centered.
- Roast the Chicken: Sprinkle the remaining salt over the skin. Roast uncovered for 45 to 55 minutes, basting once halfway through.
- Broil and Rest: Baste, then broil for 5-10 minutes until the skin is crisp. Cover with foil and rest for 10 minutes
- Carve and Serve: Cut the chicken into quarters or eighths. Serve drizzled with the pan juices and roasted lemon, garlic, and onions
Troubleshooting Common Issues
- Skin isn’t crispy? Moisture is the enemy of crispiness. Make sure you pat the chicken down with paper towels until the skin feels tacky to the touch before adding the oil. If your oven has a convection or fan setting, use it!
- Sauce too acidic? Lemons vary in acidity. If you taste the pan juices at the end and they are too sharp, swirl in 1 tablespoon of cold, unsalted butter. It mellows out the acid and makes the sauce velvety.
- Garlic burning? If your garlic slices are browning too fast on the bottom, tuck them slightly under the chicken or the onion slices to protect them from direct contact with the hot iron.
For something a little unexpected, try serving this Lemon Garlic Chicken with Garlic Mushroom Chicken Bites; they’re crispy, garlicky, and perfect for dipping in the pan juices. Another great option is Potato Salad with Bacon & Dill Pickles, which adds a rich, velvety contrast to the bright citrus flavor of the roast.
If you want to keep things cozy but still elegent, Cheesy Garlic Sweet Potatoes make a luxurious side.
Recipe FAQ’s
Yes! You can easily swap in bone-in, skin-on chicken thighs or breasts for this lemon garlic chicken recipe. Just reduce the roasting time and keep an eye on doneness, about 35–40 minutes should do the trick.
A dry white wine like Pinot Grigio or Sauvignon Blanc works beautifully. It adds brightness and depth without overpowering the lemon garlic flavors. If you prefer, low-sodium chicken stock is a great non-alcoholic substitute.
Make sure to pat the chicken completely dry before seasoning, and roast it uncovered. Broiling at the end gives the skin that golden, crackly finish. A well-preheated oven also helps crisp things up nicely
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Lemon Garlic Roast Chicken
Ingredients
- 1/2 cup olive oil
- 4 cloves garlic minced
- 1 tablespoon fresh parsley finely chopped
- 2 teaspoons fresh thyme leaves finely chopped
- 1 teaspoon fresh rosemary finely chopped
- 4 teaspoons salt divided
- 3/4 teaspoon ground black pepper adjust to your taste
- 1 lemon halved and sliced 1/4 inch thick
- 1 onion halved and sliced 1/4-inch-thick
- 3 garlic cloves large, thinly sliced
- 4-5 pound whole chicken backbone removed and butterflied
- 1/2 cup dry white wine such as Pinot Grigio – or low sodium chicken broth/stock
- 1/4 cup lemon juice juice of one lemon
Instructions
- Preheat the oven to 450°F (230°C). Thoroughly pat chicken dry all over with paper towel.
- Combine the oil, minced garlic, parsley, thyme, rosemary, 3 teaspoons salt, and pepper in a small bowl. Set aside.
- Arrange the lemon slices, onion slices and garlic slices in the base of a 12-inch cast-iron skillet (or oven-proof pan). Place the chicken, skin-side down, on top of the lemon/onion slices. Pour over half of the oil/herbs and rub all over the meat. Turn the chicken over (skin-side up) and pour over remaining oil/herb mixture, rubbing the oil into the meat under the skin as well. Pour the wine and lemon juice into the base of the pan.
- Season chicken skin with remaining salt. Roast for 45-55, basting half way through cooking time, until juices run clear when chicken thigh is pierced with a skewer.
- Baste again, then broil for a further 5-10 minutes until golden. Remove the chicken from the oven, cover skillet tightly with foil and allow to stand for 10 minutes before serving, allowing the juices to recirculate through the meat.
- Cut the chicken into quarters or eighths, sprinkle with a little extra salt and pepper. Serve, drizzled with pan juices and cooked onions/garlic.
Notes
- Spatchcocking Success: Don’t be intimidated by butterflying the chicken! You need a pair of sharp kitchen shears. Cut along both sides of the backbone to remove it, then flip the bird over and press down hard on the breastbone until you hear a crack. This flattens the chicken, ensuring the legs and breasts cook evenly at the same time.
- The Secret to Crispy Skin: Moisture is the enemy of crispiness. Use paper towels to pat the chicken bone-dry (inside and out) before adding the oil. If the skin is wet, it will steam instead of roast.
- Wine Selection: Use a dry white wine that you would enjoy drinking, such as a Sauvignon Blanc or Pinot Grigio. Avoid “cooking wines” as they are overly salty. Alcohol-Free Sub: Use low-sodium chicken broth mixed with an extra tablespoon of lemon juice.
- Doneness Check: Ovens vary greatly. The most accurate way to check is with a meat thermometer inserted into the thickest part of the thigh (avoiding the bone). You are looking for an internal temperature of 165°F (74°C). The juices should run clear, not pink.
- Don’t Skip the Rest: Letting the chicken rest for 10 minutes under foil is crucial. If you cut into it immediately, all those delicious lemon-garlic juices will run out onto the board, leaving you with dry meat.
- Sauce Troubleshooting: If your lemons were particularly tart and the pan sauce tastes too acidic, whisk in 1 tablespoon of cold, unsalted butter right before serving. This balances the acidity and makes the sauce glossy.
- Make sure to marinate both on and under the chicken’s skin for optimum flavour.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Karina. I love your recipes and want to make this garlic pan roasted chicken. What temp do I use for convection oven and how much time do I roast please?
Hi Sharon, for a convection (fan-forced) oven, set it to 425°F (220°C). Roast the chicken for 45 to 55 minutes basting halfway through, then broil for an extra 5-10 minutes to get that skin super crispy. Enjoy! Xx
Holy cow is this good!! I want to bake everything on lemons and garlic now! And sooo easy. Highly recommend!
Thank you so much Elizabeth! I’m thrilled to hear you loved this combination. There are plenty of recipes on our website for you to explore, or feel free to get creative and come up with your own. Make sure to let me know how your culinary creations turn out!
Made this tonight, it was juicy and tender. Even the breast. Flavor was right on. for the broth I did, 1/4 cup pinot Grigio, 1/4 cup chicken broth. Will definitely make this again.
Outstanding!!!!!