This post may contain affiliate links. Please read our disclosure policy.
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.
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
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
- 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
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
You might also like
Get a free eBook!
Subscribe to Cafe Delites FOR FREE and receive recipes straight into your inbox!
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
- 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.
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!!!!!