Lemon Garlic Roast Chicken

This lemon garlic roast chicken is a whole chicken rubbed with olive oil, garlic, herbs and lemon zest, roasted on a bed of onions and carrots until the skin is golden and the meat is juicy. A 1.8 kg (4 lb) chicken takes about 1 hour 30 minutes and serves 4 to 6. The vegetables cook in the juices underneath, so you get a side dish and the base for a quick gravy from the same tray.

• Serves: 4 to 6
• Prep time: 15 minutes
• Cook time: about 1 hour 30 minutes, plus 15 minutes resting
• Total time: about 2 hours

Ingredients

• 1 whole chicken, about 1.8 kg (4 lb), at room temperature for 30 minutes
• 2 tablespoons olive oil
• 4 garlic cloves: 2 finely grated, 2 lightly crushed
• 1 lemon: zest finely grated, then halved
• 1 tablespoon chopped fresh thyme or rosemary, or 1 teaspoon dried
• 1 teaspoon salt and black pepper
• 2 onions, cut into thick wedges
• 3 carrots, cut into large chunks
• 150 ml (⅔ cup) water or chicken stock

Method

1. Heat the oven to 200°C (400°F), or 180°C (350°F) for a fan oven.
2. Mix the oil, grated garlic, lemon zest, herbs, salt and pepper in a small bowl.
3. Pat the chicken dry with paper towels. There’s no need to wash it first: the USDA advises against washing raw poultry, because it splashes bacteria around the kitchen.
4. Rub the oil mixture all over the chicken, including under the breast skin if you can loosen it gently with your fingers.
5. Put the lemon halves and crushed garlic inside the cavity.
6. Spread the onions and carrots in a roasting tin, add the water or stock, and set the chicken on top, breast side up.
7. Roast for about 1 hour 20 minutes to 1 hour 30 minutes. As a rough guide, allow about 45 minutes per kg (20 minutes per lb), plus 20 minutes, but always check with a thermometer.
8. Check that the chicken is cooked: the thickest part of the thigh, away from the bone, should reach 74°C (165°F), the safe temperature in the USDA’s chart. The juices should run clear, and the leg should wiggle loosely.
9. Rest the chicken on a board, loosely covered with foil, for 15 minutes before carving.
10. Meanwhile, spoon the fat off the pan juices, squeeze in the roasted lemon, and simmer briefly on the stove for a simple sauce.

Tips for the best result

• Dry skin crisps better. For extra-crisp skin, leave the uncovered chicken in the fridge overnight before roasting.
• Start at room temperature so it cooks more evenly.
• Don’t open the oven too often. Each time you do, it loses heat.
• Use a thermometer. It’s the only reliable way to know the chicken is safely cooked without overcooking the breast.
• Rest before carving, so the juices settle and the meat stays moist.

Swaps and variations

• Herbs: use oregano and smoked paprika for a Mediterranean twist, or tarragon for a French-style version.
• Vegetables: add potatoes, parsnips or squash to the tray. Cut them smaller so they cook in time.
• Spatchcocked chicken: cut out the backbone and flatten the chicken. It cooks in about 45 to 50 minutes, but still needs to reach 74°C (165°F).
• Chicken pieces: bone-in thighs and drumsticks take about 35 to 45 minutes at the same temperature.

Using the leftovers

Cool leftover chicken quickly and refrigerate it within 2 hours, then use it within 3 to 4 days, as the USDA recommends for cooked leftovers. Strip the meat off the bones first, so it chills faster. Leftover roast chicken is ideal for:

• Chicken salad wraps
• Soups and stews, using the carcass to make stock
• Salads and grain bowls
• Quick stir-fries

Cooked chicken also freezes well in portions.

Nutrition per serving (estimate)

One serving is 150 g (about 5 oz) of roast chicken, mixed light and dark meat with skin. Figures are calculated from USDA FoodData Central values for roasted chicken meat and skin, before the vegetables and pan sauce.

Most of the fat is in the skin. Removing the skin before eating, and choosing more breast meat, makes each serving much leaner. The roasted carrots and onions add fiber and vitamins.

Contains: no common allergens as written. If you use ready-made stock, check its label.

What to serve with it

• Our green beans with toasted almonds or steamed greens.
• Roasted or boiled potatoes, or crusty bread for the juices.
• A green salad with a sharp lemon dressing.

This article is general information, not medical advice. Nutrition figures are estimates from USDA FoodData Central and will change with the brands and amounts you use. If you follow a diet for a medical reason, check the recipe with your doctor or dietitian.