A moist, garlicky-lemony, easy roast dinner. Serve with roast potatoes and veggies, and you've got yourself a wholesome and impressive meal!

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat an oven to 425 degrees F (220 degrees C). Combine the lemon zest, rosemary, thyme, and minced garlic in a small bowl; stir in the olive oil, then season to taste with salt and pepper.

    Advertisement
  • Separate the skin around the breast and thighs from the meat. Rub the herb mixture onto the meat, underneath the skin. Cut the zested lemon in half, and place half of the lemon into the cavity of the chicken along with the whole garlic cloves. Place the chicken into a roasting pan, and squeeze the remaining lemon half evenly over the skin of the chicken.

  • Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour, 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Nutrition Facts

450 calories; 26.9 g total fat; 145 mg cholesterol; 221 mg sodium. 4.5 g carbohydrates; 46.5 g protein; Full Nutrition

Reviews (35)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/17/2010
For me this is a pretty basic recipe which I do with a few variations of my own like massaging the chicken with lemon rind and butter. One tip that I must insist on never never cover the bird with foil or anything else while it rests or you will just steam the beautiful golden crust. It needs no coverng. Read More
(117)

Most helpful critical review

Rating: 2 stars
01/05/2011
Used 2t rosemary & 1t thyme; soaked in 1T lemon juice & 1T olive oil. Put 1t rosemary 1/2t thyme inside. Girl 11 ate it. Boy 13 didn't. Very rosemaryish rotisserie-like scent. Not a rotisserie fan. Read More
(6)
48 Ratings
  • 5 star values: 33
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
05/17/2010
For me this is a pretty basic recipe which I do with a few variations of my own like massaging the chicken with lemon rind and butter. One tip that I must insist on never never cover the bird with foil or anything else while it rests or you will just steam the beautiful golden crust. It needs no coverng. Read More
(117)
Rating: 5 stars
05/17/2010
For me this is a pretty basic recipe which I do with a few variations of my own like massaging the chicken with lemon rind and butter. One tip that I must insist on never never cover the bird with foil or anything else while it rests or you will just steam the beautiful golden crust. It needs no coverng. Read More
(117)
Rating: 5 stars
11/11/2010
The perfect roast chicken tender juicy and SO flavorful. True to its name this really was succulent. I stuck to the recipe fairly closely although I rubbed the herb/olive oil mixture all over the chicken rather than just underneath the skin. I also stuck extra sprigs of rosemary and thyme and a good chunk of onion in the cavity along with the lemon. I roasted the chicken at 450 degrees for 20 minutes then reduced the heat to 375 degrees and roasted for another 20 minutes per pound. (I had a 5-1/2 pound chicken so it was in the oven about 2 hours) I poured about a cup of chicken broth into the pan at the beginning and the resulting juices made for a rich and delicious pan gravy thickened just slightly with a little cornstarch and more chicken broth. I served this with roasted Yukon Gold potatoes (in the same pan last 40 minutes of cooking) Cauliflower with a Kick Easy Garden Green Beans Pumpkin Soup and a tossed green salad with Creamy Peppercorn Dressing all recipes also from this site. With only six reviews this recipe is not receiving the attention it should. Read More
(100)
Advertisement
Rating: 5 stars
02/03/2011
Great flavor combination. The lemon rosemary and garlic complement each other well. I only had skinless chicken breasts on hand so just put them on top the sliced lemon spread the chopped garlic rosemary thyme and olive oil mixture over the chicken and baked it for about 45 - 50 minutes. Probably should have baked them for a little less time. 40 minutes probably would have been about right for two chicken breasts that were almost 2 pounds. Be sure to scoop up some of the juices from the pan and drizzle on top the chicken before serving for extra flavor and moisture (if you over cook your chicken like I did). Will definitely use this flavor combination again. Read More
(35)
Rating: 5 stars
02/07/2011
This is very good. I did change a few things though... I used dried herbs (about 1/2-1 teaspoon each) skipped stuffing the bird with garlic and used margarine instead of the olive oil. I combined the margarine herbs 3-4 cloves of minced garlic lemon zest and salt & pepper in a food processor to get it mixed really well. Rubbed this under the skin and all over the chicken. I did add 1/2 cup of water into my baking dish to avoid burning. I used a 2lbs. bird so I cooked it for a little less time. Read More
(17)
Rating: 5 stars
05/17/2010
it was crisp from outside tender from inside iam only added an onion inside the cavity Read More
(15)
Advertisement
Rating: 5 stars
03/07/2011
This is the best chicken I have ever cooked!! The only thing I did different is I put the chicken in the crock pot instead of he oven. This will be a recipe that we use often! Read More
(13)
Rating: 5 stars
03/09/2011
I always make another whole chicken recipe from here but I think Ill start swapping it up with this one. A beautiful bird and smelled so good. I did shove both lemon halves into the cavity. Served with broc cheese rice and a green salad and french bread. It didnt feel like a weeknight meal! Read More
(10)
Rating: 5 stars
08/12/2010
This has become one of our family's favorite recipe. Tender and juicy on the inside crisp and flavourful on the outside. Although the grade of the meat does factor into the juicy and tenderness of the meat. I always use fresh airchilled chicken. I do add salt and to taste otherwise everything else as per listed. Perfect! Read More
(8)
Rating: 5 stars
09/07/2010
Great chicken! And lived up to it's name-very succulent. Loved the combination of flavors. Read More
(8)
Rating: 2 stars
01/05/2011
Used 2t rosemary & 1t thyme; soaked in 1T lemon juice & 1T olive oil. Put 1t rosemary 1/2t thyme inside. Girl 11 ate it. Boy 13 didn't. Very rosemaryish rotisserie-like scent. Not a rotisserie fan. Read More
(6)