PREP TIME: 15 mins | COOK TIME: 1 hr 30 mins | TOTAL TIME: 1 hr 45 mins | YIELD: 4 servings
This simple whole-roasted chicken with the lemon recipe is my go-to for a foolproof roast chicken any time of the year. Depending on your preference, you can roast the chicken at almost any temperature. Roast the chicken between 300 and 350 degrees for extremely tender, fall-off-the-bone meat and soft skin. If you prefer firmer meat with crisp skin, the roasting time should be around 425 degrees F. I would suggest letting the chicken sit in the fridge for a couple of hours (at least 1 hour or overnight if time permits) as this will help the skin become extra crisp and the meat super juicy.
Ingredients
1 whole head of garlic, halved crosswise
1 (5 to 6 lb.) whole chicken, patted dry
1 onion, sliced (optional)
1 lemon, quartered
Small bunch of fresh herbs, such as thyme, rosemary, and sage, optional
Salt and fresh ground pepper
1/2 c. chicken stock or water
How to make Simple Whole Roasted Chicken with Lemon
Step 1: Season the inside and out of the chicken with salt and pepper. If time permits, let the chicken sit in the fridge for at least an hour or overnight, uncovered.
Step 2: Prepare the oven. Preheat it to 425 degrees F.
Step 3: In the bottom of a roasting pan, scatter the onions and cover them with stock and water. On top of the onions, lay the chicken, breast side up. Then, stuff the chicken cavity with halved garlic, lemon wedges, and herbs. Tie the legs together using kitchen twine.
Step 4: Place in the preheated oven and roast the chicken for about an hour. Over the chicken, spoon the pan juices a few times and continue roasting the chicken for another 20 to 30 minutes. Once the internal temperature of the chicken reaches 165 degrees F and the juices run clear when cutting between the leg and thigh, the chicken is done. Keep in mind that the exact roasting time of the chicken varies depending on the size of the chicken.
Nutrition Facts:
NUTRITION PER SERVING: Calories 336 / Protein 46 g / Carbohydrate 5 g / Dietary Fiber 1 g / Total Sugars 1 g / Total Fat 14 g / Saturated Fat 4 g / Cholesterol 170 mg
Simple Whole Roasted Chicken with Lemon
Ingredients
- 1 whole head of garlic halved crosswise
- 1 5 to 6 lb. whole chicken, patted dry
- 1 onion sliced (optional)
- 1 lemon quartered
- Small bunch of fresh herbs such as thyme, rosemary, and sage, optional
- Salt and fresh ground pepper
- 1/2 c. chicken stock or water
Instructions
- Season the inside and out of the chicken with salt and pepper. If time permits, let the chicken sit in the fridge for at least an hour or overnight, uncovered.
- Prepare the oven. Preheat it to 425 degrees F.
- In the bottom of a roasting pan, scatter the onions and cover them with stock and water. On top of the onions, lay the chicken, breast side up. Then, stuff the chicken cavity with halved garlic, lemon wedges, and herbs. Tie the legs together using kitchen twine.
- Place in the preheated oven and roast the chicken for about an hour. Over the chicken, spoon the pan juices a few times and continue roasting the chicken for another 20 to 30 minutes. Once the internal temperature of the chicken reaches 165 degrees F and the juices run clear when cutting between the leg and thigh, the chicken is done. Keep in mind that the exact roasting time of the chicken varies depending on the size of the chicken.
