Lemon Garlic Roast Chicken

5 from 16 votes

Lemon Garlic Roast Chicken

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!

Prep Time10

Cook Time55

Total Time1 5

Course: Dinner

Cuisine: American

Keyword: Lemon Garlic Roast Chicken, Roast Chicken

Servings: people

Author: Karina Carrel

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

US - Metric

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:

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.

Adapted from Ina Garten's Skillet Roasted Chicken

Nutrition