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- Whole chicken (about 4-5 pounds) - 4 cloves garlic, minced - 2 lemons (1 juiced, 1 cut into quarters) - 1/4 cup olive oil - 2 teaspoons dried thyme - 1 teaspoon dried rosemary In this recipe, the whole chicken is the star. Choose a fresh one, around 4 to 5 pounds. I love using garlic, especially when it's minced. It adds so much flavor. Fresh lemons bring a bright taste. One lemon gives juice while the other adds zest with its quarters. Olive oil is a must, as it helps the skin crisp up. Dried thyme and rosemary bring earthy notes to the dish. - Salt and pepper to taste - Fresh parsley for garnish Salt and pepper are key for enhancing flavors. Adjust the amount to fit your taste. Fresh parsley makes a lovely garnish. It adds color and a fresh touch to your plate. The right seasoning makes the chicken shine. For a flavorful meal, don’t skip these simple but essential ingredients. For the full recipe, check out the details included above. - Preheat the oven to 425°F (220°C). - In a small bowl, mix minced garlic, lemon juice, olive oil, thyme, rosemary, salt, and pepper to create the marinade. - Pat the chicken dry with paper towels. - Carefully loosen the skin around the breast using your fingers. Apply half of the marinade under the skin and all over the chicken. - Stuff the cavity of the chicken with lemon quarters. - Place the chicken in a roasting pan. Drizzle any remaining marinade over it. Roast in the oven for about 1 hour and 15 minutes. Baste the chicken with its juices halfway through cooking. The chicken is done when it reaches an internal temperature of 165°F (74°C) and the skin is golden brown. Once done, remove the chicken from the oven. Let it rest for 10 to 15 minutes before carving. Garnish with fresh parsley for a vibrant finish. For a complete list of instructions, refer to the Full Recipe. To get a great Lemon Garlic Roasted Chicken, start by drying the chicken skin. This helps it get crispy. Use paper towels to wipe off any moisture. A dry skin lets the heat work better. When marinating, use the right mix. Combine minced garlic, lemon juice, olive oil, thyme, rosemary, salt, and pepper. Make sure to rub this mix all over the chicken. You can even slide some under the skin for more flavor. Let it marinate for at least an hour. If you have more time, let it sit overnight in the fridge. Setting the oven to 425°F (220°C) is key. This high heat helps the skin turn golden and crispy. You want an even cook, so place the chicken in the center of the oven. Basting is also important. Halfway through cooking, open the oven and spoon the juices over the chicken. This keeps it moist and adds flavor. Basting helps create that perfect crust. Carving the chicken can be fun. Use a sharp knife and cut along the breast bone. Serve the pieces on a nice platter. Garnish with fresh parsley and lemon slices for a pop of color. For sides, think about roasted vegetables or a fresh salad. Mashed potatoes go well too. They soak up the tasty juices from the chicken. You can find the full recipe here if you want to dive deeper into this dish! {{image_2}} You can change up the flavor of your lemon garlic roasted chicken by using fresh herbs. Fresh herbs like thyme and rosemary taste brighter than dried ones. Just chop them finely and add them to your marinade. You can also mix in herbs like oregano or basil for a unique twist. Adding additional spices can enhance your dish, too. Try a pinch of paprika for warmth. You could use cumin for a hint of earthiness. Experiment with different spice blends to find what you love. Grilling lemon garlic chicken gives it a smoky flavor. Start by marinating the chicken as usual. Place the chicken on a hot grill and cover it. Cook for about 1 hour, turning occasionally. Make sure to check the internal temperature to reach 165°F (74°C). Slow-cooking is another great method. It makes the chicken super tender and juicy. Put the chicken in a slow cooker with the marinade and cook on low for 6 to 8 hours. The flavors mix well, and the meat falls off the bone. You can make this recipe gluten-free easily. Just ensure that any store-bought ingredients, like spices, are certified gluten-free. Most fresh ingredients are safe to use. For a low-sodium diet, reduce the salt in the marinade. You can add more lemon juice or herbs to boost flavor without the extra salt. This keeps your dish tasty and healthier. To keep your Lemon Garlic Roasted Chicken fresh, place it in an airtight container. You can also wrap it tightly with plastic wrap or aluminum foil. Store it in the fridge right away. The chicken stays fresh for up to four days when stored properly. If you want to save some chicken for later, freezing is a great option. Cut the chicken into portions and wrap each piece tightly in plastic wrap. Then, place the wrapped pieces in a freezer bag. Make sure to remove as much air as you can before sealing. This helps keep the chicken's taste and texture. You can freeze it for up to three months. Before you reheat, thaw the chicken overnight in the fridge. To reheat your chicken without drying it out, use the oven. Preheat it to 350°F (175°C). Place the chicken in a baking dish and cover it with foil. This keeps the moisture in. Heat for about 20-30 minutes or until it’s warm. You should aim for an internal temperature of 165°F (74°C) for safety. Enjoy your Lemon Garlic Roasted Chicken again! How long do I cook Lemon Garlic Roasted Chicken? You should cook the chicken for about 1 hour and 15 minutes. The internal temperature must reach 165°F (74°C). This ensures it is safe to eat. Cooking time can vary based on your oven and chicken size. Always check the temperature for best results. Can I use chicken parts instead of a whole chicken? Yes, you can use chicken parts like thighs or breasts. Adjust the cooking time as needed. Smaller cuts will cook faster, usually around 30 to 45 minutes. Ensure each piece reaches the same internal temperature of 165°F (74°C). What can I serve with Lemon Garlic Roasted Chicken? You can serve roasted vegetables, mashed potatoes, or a fresh salad. Rice also pairs well. These sides will balance the flavors of the chicken. Feel free to get creative based on what you like! How do I know when the chicken is done? You know the chicken is done when its juices run clear. The meat thermometer should read 165°F (74°C). Insert it into the thickest part of the chicken to check. This guarantees it's cooked safely. Can I make the marinade in advance? Yes, you can prepare the marinade a day ahead. Store it in the fridge until you are ready to use it. This helps the flavors blend well. Just make sure to bring it back to room temperature before using. What can I use instead of thyme and rosemary? If you don’t have thyme or rosemary, try using oregano or basil. These herbs add great flavor too. Fresh herbs can also work if you prefer. Just use more of them since they are less potent. How can I make this recipe keto-friendly? To make this dish keto-friendly, focus on low-carb sides. Avoid starchy vegetables and grains. You can pair it with steamed broccoli or cauliflower rice. This way, you keep it low in carbs while enjoying the flavors. This blog post guided you through making a delicious Lemon Garlic Roasted Chicken. We explored the key ingredients, preparation, cooking steps, and helpful tips for perfecting your dish. You learned about variations, storage, and addressed common questions. These insights aim to enhance your cooking experience. With simple steps, you can create a flavorful meal to share. Enjoy the process and the tasty results that follow!

Lemon Garlic Roasted Chicken

Discover the mouthwatering flavors of Lemon Garlic Roasted Chicken that will elevate your dinner to new heights! This simple recipe combines juicy chicken with aromatic garlic and zesty lemon for a dish that's sure to impress. Perfect for family meals or special occasions, it’s easy to prepare and even easier to enjoy. Click through to explore this delicious recipe and step-by-step instructions for the ultimate roasted chicken experience!
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Ingredients
  

1 whole chicken (about 4-5 pounds)

4 cloves garlic, minced

2 lemons (1 juiced, 1 cut into quarters)

1/4 cup olive oil

2 teaspoons dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

Fresh parsley for garnish

Instructions
 

Preheat your oven to 425°F (220°C).

    In a small bowl, mix together the minced garlic, lemon juice, olive oil, thyme, rosemary, salt, and pepper to create a marinade.

      Pat the chicken dry with paper towels, ensuring the skin is as dry as possible for a crispy finish.

        Carefully loosen the skin of the chicken around the breast utilizing your fingers, but do not detach it completely.

          Rub half of the marinade under the skin and all over the surface of the chicken, ensuring it's well coated.

            Place the lemon quarters inside the cavity of the chicken.

              Place the chicken in a roasting pan and drizzle any remaining marinade over it.

                Roast in the oven for about 1 hour 15 minutes or until the internal temperature reaches 165°F (74°C) and the skin is golden brown. Baste the chicken with the juices halfway through cooking.

                  Once done, remove the chicken from the oven and let it rest for 10-15 minutes before carving.

                    Garnish with fresh parsley before serving.

                      Prep Time: 15 minutes | Total Time: 1 hour 35 minutes | Servings: 4-6

                        - Presentation Tips: Carve the chicken and serve it on a platter garnished with fresh parsley and lemon slices for an inviting look.