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To make this dish, you need a few key items. The main star is a whole chicken, weighing around 4-5 lbs. This size will give you juicy meat and crispy skin. You also need: - 1 whole chicken (about 4-5 lbs) - 4 lemons (2 sliced, 2 juiced) - 8 cloves garlic, minced These ingredients form the base of the meal. The lemon adds a fresh zing, and garlic brings rich flavor. Next, you’ll want to gather some seasoning. The right herbs and spices make all the difference. For this recipe, have on hand: - 1/4 cup olive oil - 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried) - 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried) - 1 tablespoon salt - 1 teaspoon black pepper - 1 teaspoon paprika These seasonings will give your chicken a wonderful taste. The olive oil helps to keep the meat moist, while the herbs add depth. Finally, let’s talk about the tools you need. You will need: - A roasting pan - A small bowl for mixing the marinade - A meat thermometer - Paper towels for drying the chicken These items will help you prepare and cook your chicken perfectly. Having the right tools makes cooking easier and more fun! For the full recipe, check out the Lemon Garlic Roasted Chicken 🧄. To start, you need a whole chicken, about 4 to 5 pounds. First, I like to pat the chicken dry with paper towels. This step is key for getting that crispy skin. Make sure to dry it well. Then, place the chicken in a roasting pan. Next, it’s time to make the marinade. In a small bowl, combine these ingredients: - 8 cloves garlic, minced - 1/4 cup olive oil - Juice from 2 lemons - 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried) - 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried) - 1 tablespoon salt - 1 teaspoon black pepper - 1 teaspoon paprika Mix everything well. This flavorful mix will make the chicken taste amazing. Now, rub the marinade generously all over the chicken. Make sure to get it under the skin for extra flavor. Next, stuff the chicken with sliced lemons. This adds even more taste while roasting. Pour 1 cup of low-sodium chicken broth into the roasting pan. This keeps the chicken moist and helps make gravy. Preheat your oven to 425°F (220°C). Place the chicken breast-side up in the pan. Roast it for about 1 hour and 20 minutes. You want the internal temperature to reach 165°F (75°C). Baste the chicken with broth every 30 minutes to help it brown. Once done, let the chicken rest for 15 minutes. This helps keep it juicy. Now, you can carve and serve it! Don’t forget to drizzle some pan juices over the chicken for extra flavor. If you want, garnish with fresh parsley for a nice touch. For the complete process, check out the Full Recipe. To get that golden, crispy skin, start with a dry chicken. Pat it dry with paper towels. This helps the skin crisp up nicely. Next, rub olive oil all over. The oil creates a barrier, helping the skin brown. Season well with salt and paprika. Salt pulls moisture from the skin, improving the crispiness. Roast at a high temperature, like 425°F (220°C). This ensures a crunchy exterior while keeping the inside juicy. For juicy meat, consider the cooking time. Use a meat thermometer to check the doneness. Aim for an internal temperature of 165°F (75°C). This ensures the chicken cooks through without drying out. Basting the chicken with its juices adds flavor and moisture. Stuffing the chicken with lemon slices adds a zesty taste. The lemons release juices that flavor the meat from the inside. Basting during roasting is a game-changer. It keeps the chicken moist and adds flavor. Every 30 minutes, spoon some broth over the chicken. This helps the skin stay crisp and prevents dryness. The broth collects at the bottom of the pan, making a great base for gravy. This simple step transforms your meal into a gourmet experience. Try it with the full recipe for the best results. {{image_2}} You can change up the flavors of your lemon garlic roasted chicken easily. Try different herbs like sage or oregano. These add unique tastes that brighten your dish. You can also use other citrus fruits. Limes or oranges work well too. Their juices give a fresh twist that you will love. If you want to cook this chicken differently, you have options. A slow cooker is a great choice. It makes the chicken tender and juicy. Simply follow the same steps for seasoning. Then cook on low for 6-8 hours. Grilling is another fun way to prepare this dish. It gives the chicken a nice smoky flavor. Just marinate it as usual and grill over medium heat until cooked through. You can pair your chicken with many sides. Fresh salads, roasted veggies, or mashed potatoes all work great. Try a simple green salad with lemon vinaigrette. It complements the chicken well. For a hearty meal, serve with roasted root veggies. They add color and taste to your plate. You can even serve it over rice or quinoa. This creates a filling and balanced meal. Check out the Full Recipe for more ideas and tips! To keep your leftover chicken fresh, let it cool first. Once it's cool, wrap it tightly in plastic wrap or foil. You can also place it in an airtight container. Store it in the fridge for up to four days. This helps keep the chicken juicy and full of flavor. When it's time to eat the leftovers, preheat your oven to 350°F (175°C). Place the chicken in an oven-safe dish. Cover it with foil to prevent it from drying out. Heat it for about 20 to 25 minutes. You can use a meat thermometer to check if it reaches 165°F (75°C) before serving. If you want to keep the chicken longer, freezing is a great option. After cooling, portion the chicken into smaller pieces. Wrap each piece in plastic wrap, then place them in a freezer bag. Make sure to remove as much air as possible. You can freeze the chicken for up to three months. When ready to eat, thaw it in the fridge overnight before reheating. For more details, check out the Full Recipe for Lemon Garlic Roasted Chicken. To check if the chicken is done, use a meat thermometer. Insert it into the thickest part of the thigh. The temperature should reach 165°F (75°C). If you don’t have a thermometer, cut into the thigh. The juices should run clear, not pink. Yes, you can use chicken parts. Just adjust the cooking time. Chicken breasts and thighs cook faster than a whole chicken. Cook breasts for about 25-30 minutes and thighs for about 40-45 minutes. Always check for that safe 165°F (75°C) mark. To reheat, place the chicken in an oven at 350°F (175°C). Cover it with foil to keep it moist. Heat for about 20-25 minutes or until warm. You can also use a microwave but be careful not to dry it out. To serve more people, increase the number of chickens. For a crowd, two whole chickens work well. Simply double all ingredients. Make sure your roasting pan can hold them both. Adjust cooking time if needed, checking each chicken’s temperature. Yes, marinating overnight is a great idea! It allows the flavors to soak in deeply. Just keep the chicken in the fridge while it marinates. Make sure to cover it well to avoid any cross-contamination with other foods. You can try other herbs like oregano, sage, or basil. Each herb brings unique flavors. Feel free to mix and match based on your taste. Fresh herbs usually pack more flavor than dried ones, so keep that in mind. For the full details, check the Full Recipe. Lemon garlic roasted chicken is a simple dish that packs a punch. We covered essential ingredients, easy steps, and helpful tips. Each step helps you achieve crispy skin and juicy meat. Feel free to explore variations with herbs or different sides. Remember, proper storage keeps leftovers tasty. With these tools and tricks, you can enjoy this meal any time. Try it out and share your results!

Lemon Garlic Roasted Chicken

If you're craving a delicious yet simple meal, try making Lemon Garlic Roasted Chicken! This mouthwatering dish combines juicy chicken with zesty lemon and aromatic garlic for an unforgettable flavor experience. With easy-to-follow steps and helpful tips, you’ll have perfect crispy skin and juicy meat every time. Click through to discover the full recipe and impress your family and friends with this delightful meal!
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Ingredients
  

1 whole chicken (about 4-5 lbs)

4 lemons (2 sliced, 2 juiced)

8 cloves garlic, minced

1/4 cup olive oil

1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)

1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)

1 tablespoon salt

1 teaspoon black pepper

1 teaspoon paprika

1 cup low-sodium chicken broth

Fresh parsley, for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Chicken: Pat the chicken dry with paper towels, ensuring it's as dry as possible for a crispy skin.

      Make the Marinade: In a small bowl, combine the minced garlic, olive oil, lemon juice, rosemary, thyme, salt, pepper, and paprika. Mix well.

        Season the Chicken: Rub the marinade liberally all over the chicken, making sure to get it under the skin where possible for maximum flavor.

          Stuff the Chicken: Place the sliced lemons inside the cavity of the chicken for added flavor during roasting.

            Prepare the Baking Dish: Pour the chicken broth into a large roasting pan. This will keep the chicken moist and create a tasty base for gravy.

              Roast the Chicken: Place the chicken breast-side up in the roasting pan. Roast in the preheated oven for about 1 hour and 20 minutes, or until the internal temperature reaches 165°F (75°C) and juices run clear when pierced near the thigh.

                Baste Occasionally: If desired, baste the chicken with the broth every 30 minutes to encourage browning and add moisture.

                  Rest the Chicken: Once done, remove the chicken from the oven and allow it to rest for at least 15 minutes before carving. This helps the juices redistribute, ensuring tender meat.

                    Serve: Carve the chicken and serve it on a platter. You can drizzle some of the pan juices over the chicken for extra flavor. Garnish with fresh parsley if desired.

                      Prep Time: 15 minutes | Total Time: 1 hour 40 minutes | Servings: 4-6

                        - Presentation Tips: Serve with roasted vegetables or a fresh salad on the side. Arrange the carved chicken on a large platter with lemon slices and fresh herbs to enhance visual appeal.