Roasted Chicken With Garlic And Lemon

This website contains 474 recipes, none of which are for Roasted Chicken with Garlic and Lemon. I’m not sure what took me nearly (gulp) six years to share one of the most classic recipes of all time, but it’s better late than never, right? So, here we are, roasted chicken with garlic and lemon.

As simple as it is to prepare a roast chicken, there are some definite do’s and don’ts when it comes to poultry perfection:

Dry off the chicken skin as thoroughly as possible. Extra-dry skin equates to extra-crispy skin.
Don’t FORGET to tie the chicken legs together. It keeps them closer to the chicken’s body and ensures more even cooking. If you don’t have kitchen twine on hand, you can substitute unflavored (I repeat, unflavored!) dental floss.
Every 15 to 20 minutes, bast the chicken. The real key to roast chicken success is basting.
Do not carve the chicken immediately after taking it out of the oven. It needs time to rest, just like a roasted turkey, so that the juices can collect and the chicken can stay moist.

Are you prepared to roast a chicken like a pro? Preheat the oven, grab the garlic and start basting.

Roasted Chicken With Garlic And Lemon

THE GOLDEN RULE TO ROAST CHICKEN…

After 1 hour 20 minutes at 190°C/fan 170°C/gas 5, a 1.5kg chicken will be perfectly roasted. This timing remains constant regardless of what you stuff into it, rub or sprinkle over it, or put around it. Keep this in mind, and you’ll always be able to roast a chicken.

Roasted Chicken With Garlic And Lemon

Roasting A Whole Chicken

This recipe not only yields a flavorful roasted chicken, but it also yields crispy skin, juicy meat, and a nice dinner to go with the ultimate creamy mashed potatoes.

The following steps set this baked whole chicken apart from the competition!

  • Preheat the oven.
  • Rinse the chicken and pat it dry with a paper towel.
  • Rub the olive oil, melted butter, wine (if using), and lemon juice all over the chicken, including under the skin and inside the cavity.
  • Season the chicken on both the outside and the inside with salt, pepper, and parsley. Don’t be afraid to use a lot of it!
  • Garlic, minced, should be rubbed all over the chicken, including under the skin. This is done separately as the final step to maximize the garlic flavor.
  • Stuff the garlic head, rosemary sprigs, and lemon halve into the cavity of the chicken. Sprigs of Thyme or any other herb can also be used.
  • Roast the chicken until cooked through, basting halfway through.
  • Broil until crisp and golden!

To get the most flavor out of my ingredients, I like to put them all in the chicken, on top of the chicken, and under the skin. You want flavor on every surface.

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BARNEY SAYS…

Have you ever wondered how professional chefs create delectable dishes without using a recipe? It all comes down to following basic rules so often that they become second nature, ensuring the dish works every time. You can do the same thing at home: once you’ve mastered the must-dos, cooking becomes easier, and you can relax and start experimenting more freely, knowing that the end result will always be delicious. Simply following the rules will ensure that you do not make any mistakes.

OTHER RULES

Always allow at least 15 minutes for your roasted chicken to rest before carving. This will result in a juicy chicken that is much easier to carve. Remove the chicken from the fridge one hour before cooking to bring it up to room temperature. This rule applies to any roasted meat.
Don’t worry about turning or basting your roasted chicken. Yes, these can produce good results, but they are fiddly for the novice, and every time you open the oven, the heat is lost.

How Long Should I Roast?

Depending on the size of your bird, it could take up to an hour. This 4-pound (2kg) bird took 1 hour and 20 minutes to cook, then 10 minutes to rest to keep all of the juices in before slicing.

I usually skip the chicken breasts because I prefer juicy, crispy roasted chicken legs! BUT! In this recipe for roasted chicken? I eat everything. The breasts are extremely moist. There will be no dry meat on this plate!

Do you notice the crispy skin down there? That’s the part we argue about at the table. Please tell me that we are normal and that your family also fights over crispy skin.

The inside is SO soft and juicy!

Method

  • Remove the chicken from the refrigerator 30 minutes before cooking to allow it to come to room temperature. Preheat the oven to 240°C/475°F/gas 9 and set aside
  • There is no need to peel the vegetables; simply wash and roughly chop them. Unpeel the garlic bulb and cut it into cloves.
  • Place all of the vegetables, garlic, and herbs in the center of a large roasting pan and drizzle with oil.
    Drizzle oil over the chicken and season generously with sea salt and black pepper, then rub all over the bird. On top of the vegetables, place the chicken.
  • Prick the lemon all over with the tip of a sharp knife (if you have a microwave, you could microwave it for 40 seconds at a time).
  • When you get down to the fussy bits, just use your fingers to pull all the meat off, and turn the chicken over to get all the tasty, juicy bits from underneath. You should be left with a stripped carcass, and a platter full of lovely meat that you can serve with your piping hot gravy and some delicious roast veg.

Roasted Chicken With Garlic And Lemon

Cook time:1 hour 50 minutesTotal time:1 hour 50 minutesServings:4 servings

Description

Are you prepared to roast a chicken like a pro? Preheat the oven, grab the garlic and get to work on this Simple Roast Chicken with Garlic and Lemon recipe.

Ingredients

Instructions

  1. Preheat the oven to 450ºF with the rack in the center.
  2. Remove the giblets from the chicken then trim the excess fat from around the chicken cavity then rinse and thoroughly dry the chicken. (The drier the chicken, the crispier the skin.) Place the chicken in a roasting pan, baking dish, or cast iron skillet.
  3. Melt the butter with the garlic in a small saucepan over medium-low heat. Brush the melted garlic butter all over the chicken. Season the chicken liberally all over (including inside the cavity) with salt and pepper. Place the two lemon halves and the sprigs of rosemary inside the cavity.
  4. Tie the legs together with kitchen twine. (Keep it simple with a loop around each leg and knotted in the center.)
  5. Roast the chicken for about 1 hour, basting it every 15 minutes by using a spoon and tilting the pan to collect the juices then spooning them atop the chicken, until the internal temperature reaches 165ºF. (When testing the temperature with a meat thermometer, insert it into the breast but do not touch the bone for the most accurate reading.) Rotate the pan after every time you baste the chicken to guarantee even cooking.
  6. Remove the chicken from the oven and transfer it to a cutting board. Allow the chicken to rest for 10 minutes before slicing and serving.

Notes

  • Remove the chicken from the oven and transfer it to a cutting board. Allow the chicken to rest for 10 minutes before slicing and serving.
  • The total cooking time will depend on a variety of factors, including the weight of your chicken and how heat circulates within your specific oven.
  • For a larger chicken, roast at 430°F (220°C), 0r 400°F (200°C) fan forced, for one hour. Then, reduce oven temperature down to 325 (160°C). Baste and cover the chicken. Roast, basting 2 more times while cooking until chicken is cooked through, about 45 mins to an hour. Internal temperature should read 165°F (75°C) and juices run clear when pierced.
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