Lemon Garlic Rosemary Roast Chicken
Hey guys, thanks for cooking with Tami. Today I’m going to show you how to make my delicious lemon garlic rosemary roast chicken. If you enjoy a perfectly cooked main dish, you might also like an easy crispy oven baked chicken thighs recipe.
Ingredients
- ( ) chicken
- ( ) minced or parade garlic
- ( ) freshly squeezed lemon juice
- ( ) Italian seasoning
- ( ) rosemary
- ( ) paprika
- ( ) salt
- ( ) ground black pepper
- ( ) vegetable oil or olive oil
- ( ) melted butter
- ( ) 2 lemons
- ( ) 1 head of garlic
Instructions
1. Prepare the Marinade
Adding minced or parade garlic to our freshly squeezed lemon juice, Italian seasoning, rosemary, paprika, salt and ground black pepper, vegetable oil or olive oil, whichever one you may have on hand is perfectly fine. This combination of flavors can also be fantastic for an easy garlic butter baked chicken breast. Last but not least, we’re going to add the melted butter and combine all of the ingredients and set the marinade aside.
2. Prepare Lemons
Using the other two of the two lemons, and cutting them into wedges.
3. Prepare Garlic
We’re also going to take a head of garlic and slice it in half.
4. Coat the Chicken
Coat the chicken with the marinade.
5. Add Lemon Wedges
We’re going to take our lemon wedges and coat the chicken.
6. Bagging the Chicken
Place the chicken into a bag.
7. Remove Air from the Bag
Letting all of the air out of the bag, literally takes the flavor up a couple of notches.
Easy Lemon Garlic Rosemary Roast Chicken Recipe
Indulge in Tami’s delicious Lemon Garlic Rosemary Roast Chicken, a flavorful and simple dish perfect for any meal. This recipe features tender chicken infused with aromatic lemon, pungent garlic, and earthy rosemary, creating a succulent and crispy roasted masterpiece.
- 1 whole chicken (4-5 lbs / 1.8-2.3 kg)
- 4-6 cloves garlic, minced (or 2 tbsp pre-minced)
- 1/4 cup freshly squeezed lemon juice (from about 1 large lemon)
- 1 tbsp Italian seasoning
- 1 tbsp fresh rosemary, chopped (or 1 tsp dried rosemary)
- 1 tsp paprika
- 1.5 tsp salt
- 0.5 tsp ground black pepper
- 2 tbsp vegetable oil or olive oil
- 2 tbsp unsalted butter, melted
- 2 lemons, for wedges
- 1 head of garlic, halved horizontally
- 1. Prepare the Marinade: In a medium bowl, combine the minced garlic, freshly squeezed lemon juice, Italian seasoning, chopped rosemary, paprika, salt, ground black pepper, vegetable oil (or olive oil), and melted butter. Whisk until all ingredients are well combined. Set the marinade aside.
- 2. Prepare Lemons for Roasting: Take the two remaining lemons and cut them into wedges.
- 3. Prepare Garlic for Roasting: Take the head of garlic and slice it in half horizontally, exposing the cloves.
- 4. Coat the Chicken: Pat the whole chicken dry with paper towels. Place the chicken in a large bowl or roasting pan. Pour the prepared marinade over the chicken, ensuring it is thoroughly coated, both inside the cavity and all over the skin.
- 5. Stuff and Arrange: Place some of the lemon wedges and the halved garlic head inside the chicken cavity. Arrange the remaining lemon wedges around the chicken in the bowl or pan.
- 6. Marinate the Chicken: Place the marinated chicken, along with the lemon wedges and garlic, into a large resealable plastic bag. Press out as much air as possible from the bag to ensure maximum contact between the chicken and the marinade. Seal the bag.
- 7. Chill and Marinate: Refrigerate the chicken for at least 2 hours, or preferably overnight, to allow the flavors to penetrate deeply.
- 8. Preheat Oven: When ready to roast, remove the chicken from the refrigerator and let it sit at room temperature for 30 minutes. Preheat your oven to 400°F (200°C).
- 9. Prepare for Roasting: Transfer the chicken from the bag to a roasting pan. Discard the used marinade from the bag. Ensure the lemon wedges and halved garlic are positioned around and within the chicken.
- 10. Roast the Chicken: Roast the chicken in the preheated oven for 1 hour 15 minutes to 1 hour 45 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, without touching the bone. The skin should be golden brown and crispy.
- 11. Rest and Serve: Once cooked, carefully remove the chicken from the oven and transfer it to a cutting board. Tent it loosely with foil and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and moist chicken. Carve and serve with the roasted lemons and garlic.
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