Lemon Garlic Roasted Chicken
Nutritional Information
Juicy whole roasted chicken with crispy skin, infused with lemon and herbs. Perfect Sunday dinner.
This recipe is originally for 4 servings. How many are you cooking for today?
- 4 lbs whole chicken
- 2 lemons lemons, one juiced and one quartered
- 6 cloves garlic, minced
- 2 tablespoons olive oil
- 2 teaspoons dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 medium onion, quartered
- 2 tablespoons butter, softened
Preheat oven to 425°F. Pat chicken dry with paper towels.
Mix lemon juice, minced garlic, olive oil, herbs, paprika, salt, and pepper.
Rub mixture all over chicken and under skin where possible.
Stuff cavity with lemon quarters and onion pieces.
Place chicken breast-side up in roasting pan. Rub skin with softened butter.
Roast 20 minutes, then reduce to 375°F and continue cooking 40-50 minutes.
Check that internal temperature reaches 165°F. Let rest 10 minutes before carving.
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