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This tender and juicy Lemon Garlic 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 garlis,zesty lemon, herbs, and a splash of white wine. The pan juices alone are worth grabbing and extra slice of bread for. Whether it’s cozy weeknight dinner or relaxed summer gathering, this lemon garlic chicken recipe always delivers.

Crispy Spatchcocked Lemon Garlic Roast Chicken in a skillet.

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.

A splash of white wine deepens the flavor, while fresh herbs and roasted onions round everything out with savory, aromatic notes. Best of all, this lemon garlic chicken recipe uses simple ingredients you likely already have; making it just as perfect for busy days.

What Goes Into This Lemon Garlic Chicken

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Top shot of the ingredients: whole chicken, lemon, dry white wine, sliced garlic, minced garlic, onion, lemon juice, olive oil, salt, parsley, black pepper, rosemary, and thyme.

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 twis

  • Whole Chicken: A 4 to 5-pound chicken, butterflied for even roasting, delivers juicy meat and golden, crispy skin.
  • 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: A splash of dry white wine (or broth) brings acidity and layers of savory flavor to the pan sauce.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements

How To Make Lemon Garlic Chicken

Hands with paper towel on a whole chicken.
  1. Preheat and Prep: Preheat your oven to 450°F (230°C). Pat the chicken dry thoroughly with a paper towel to ensure crispy skin.
Oil, garlic, parsley, thyme, rosemary, salt, and pepper in a bowl.
  1. 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. 
Lemon, onion, and garlic in the bottom of a large cast-iron skillet.
  1. 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
Chicken skin-side down over the lemon and onion on a large cast-iron skillet
  1. 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.
White wine poured around the chicken.
  1. Add Liquid: Pour white wine and lemon juice into the pan around the chicken. Make sure the chicken is centered.
Chicken on a skillet roasted inside the oven.
  1. Roast the Chicken: Sprinkle the remaining salt over the skin. Roast uncovered for 45 to 55 minutes, basting once halfway through.
Skillet covered with foil.
  1. Broil and Rest: Baste, then broil for 5-10 minutes until the skin is crisp. Cover with foil and rest for 10 minutes
Lemon Garlic Chicken cut with lemon and garlic on top.
  1. Carve and Serve: Cut the chicken into quarters or eighths. Serve drizzled with the pan juices and roasted lemon, garlic, and onions

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

Can I Use Chicken Pieces Instead Of A Whole Chicken?

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.

What’s The Best Wine To Use In Lemon Garlic Chicken?

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.

How Do I Get Crispy Skin On My Lemon Garlic Roast Chicken?

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

Close up image of roasted chicken piece in a skillet.

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5 from 15 votes

Lemon Garlic Roast Chicken

Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 8 people
Tender and juicy Lemon Garlic Roast Chicken with crispy, rich and flavourful skin, so much flavour and easy to find ingredients! Garlic, onions, lemons, olive oil, fresh herbs and a splash of white wine (optional) make this one amazing roast chicken recipe! You'll be so surprised at how moist the meat is!
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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

Tips: 
  • Make sure to marinate both on and under the chicken’s skin for optimum flavour. 
Adapted from Ina Garten’s Skillet Roasted Chicken

Nutrition

Calories: 379kcal | Carbohydrates: 4g | Protein: 21g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 1.241mg | Potassium: 267mg | Fiber: 1g | Sugar: 1g | Vitamin A: 221IU | Vitamin C: 9mg | Calcium: 27mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this? Leave a comment below!
 
Karina eating butter chicken from a gold fork out of a bowl with a nann bread on the side.

Hey Good Food Lovers! It’s nice to see you! My name is Karina. Welcome to Cafe Delites, my beloved space for the last 10 years where my passion for food has flourished and connected millions!

5 from 15 votes

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26 Comments

  1. E Rann says:

    5 stars
    Holy cow is this good!! I want to bake everything on lemons and garlic now! And sooo easy. Highly recommend!

    1. Karina says:

      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!

  2. Camille says:

    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.

  3. Denise says:

    5 stars
    Outstanding!!!!!