There is nothing quite like a comforting roast chicken meal. Juicy, tender, and loaded with lemon garlic butter flavor. So delicious and incredibly easy to make on weeknights and weekends alike!
- 4 lb fresh whole chicken, giblets removed
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1/2 cup (1 stick) unsalted butter, melted and divided
- 1 tablespoon olive oil, plus more as needed
- 1 tablespoon garlic paste or minced garlic
- 2 lemons, juiced, halved, and divided
- 4 sprigs fresh rosemary, stems removed
- 1 medium-sized yellow onion, cut into quarters
- 2 medium-sized carrots, chopped into quarters
- 1 head of garlic, sliced in half crosswise
- Preheat the oven to 425°F. Line a large baking sheet with foil or you can lightly grease a roasting pan or oven safe cast-iron skillet (at least 10-inches). I also recommend having a fitted rack in place inside of your vessel of choice to ensure even crispiness on the under body of the chicken.
- Make sure that the inside cavity of the chicken is completely clean and giblets/neck have been removed. Use a paper towel to pat dry the chicken all over, discarding any excess skin/feathers.
- Place the chicken on top of the rack, breast side up, inside your baking vessel and season the chicken very liberally with salt and pepper all over the outside/underbody and inside.
- In a small bowl, combine 1/4 cup of the melted butter, olive oil, garlic paste or minced garlic, the juice of 1 lemon, and rosemary together. Stir the mixture well to thoroughly combine. Use a pastry brush or your hands (with disposable gloves, if desired) to rub the mixture all over the chicken. Use your fingers to carefully go underneath the skin to get the mixture in there as well.
- Stuff the chicken cavity with remaining lemon (halved), the onion, carrots, and head of garlic. Try and fit as many inside of the chicken as you can. Any remaining pieces can be arranged around the chicken. Use kitchen string/twine to tie the chicken legs together.
- Place the chicken into the oven, uncovered, to roast for 30 minutes.
- Reduce the oven temperature to 350°F. Carefully pull the chicken out to baste with the remaining 1/4 cup of melted butter. Then place the chicken back into the oven to continue cooking for another hour or until the internal temperature of the chicken reaches 165°F.
- Remove the chicken from the oven and baste again with pan juices. Allow the chicken to rest for at least 15-20 minutes before slicing into it and serving. This allows the juices to lock in for an ultra juicy roast chicken. Serve warm with pan juices and your favorite side dishes, or as desired.
- Please read the blog post in its entirety for more tips + tricks.
Keywords: roast chicken, chicken, lemon, garlic, holiday