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Lemon Roasted Chicken
If you’ve never roasted a whole chicken before, this Lemon Roasted Chicken is the perfect place to start. Simple ingredients, classic technique, and reliable results every time.
👥 4 Servings⏱️ Prep & Cook: 1h 50m⏳ Prep: 20 min🔥 Cook: 1h 30m👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●oven
📝 Preparation Steps
1
Adjust oven rack to lower-middle position and preheat oven to 425 degrees. Coat a roasting pan and rack with nonstick spray. In a small bowl, mix together softened butter, lemon zest, thyme, garlic, 1 1/2 teaspoons salt, and 1 teaspoon pepper.
2
Starting at the back opening of the chicken, use your fingers to carefully separate the skin from the meat on the chicken breast and thighs. Spread the butter mixture between the skin and meat of the chicken.
3
To the chicken cavity, add lemon halves (squeeze gently into cavity before adding if desired) and 4 to 6 sprigs thyme. Fold wings of chicken across back with tips touching. Tie drumsticks together with kitchen twine.
4
Place chicken, breast side up, on the rack and set the rack in the roasting pan. Rub chicken with olive oil and season with 1 teaspoon salt.
olive oil1 tablespoon
5
Roast uncovered for ⏱️ 20 minutes. Reduce oven temperature to 375 degrees and continue roasting until the temperature reaches 170 degrees in the thickest part of the thigh, without touching bone, 60 to ⏱️ 90 minutes longer. For very tender, fall-apart dark meat, roast to 175 to 180 degrees in the thigh.
6
Tent with foil for ⏱️ 20 minutes before carving. For extra flavor, squeeze with fresh lemon juice and sprinkle with flaky sea salt before serving.
Nutrition Facts
calories
194 kcal
fat Content
21 g
serving Size
2 pcs
fiber Content
1 g
sugar Content
1 g
sodium Content
282 mg
protein Content
1 g
trans Fat Content
1 g
cholesterol Content
45 mg
carbohydrate Content
4 g
saturated Fat Content
11 g
unsaturated Fat Content
8 g
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