Roast Garlic and Lemon Chicken (Print Version)

Juicy whole chicken roasted with lemon, garlic, and fresh thyme for a Mediterranean-inspired centerpiece.

# What You Need:

→ Poultry

01 - 1 whole chicken (approximately 3.3 lbs), patted thoroughly dry

→ Aromatics

02 - 2 lemons, zested and halved
03 - 1 bulb garlic, halved horizontally
04 - 1 small bunch fresh thyme (approximately 10 sprigs)

→ Seasoning & Fats

05 - 3 tablespoons olive oil
06 - 1 teaspoon kosher salt
07 - ½ teaspoon freshly ground black pepper

→ Vegetables for Roasting Base

08 - 1 large onion, sliced
09 - 2 carrots, cut into large chunks

# How to Make It:

01 - Preheat oven to 400°F (200°C).
02 - Arrange onion slices and carrot chunks in the bottom of a large roasting pan to create a flavorful vegetable bed for the chicken.
03 - Rub the entire chicken surface with olive oil, then evenly coat with kosher salt, black pepper, and fresh lemon zest.
04 - Fill the chicken cavity with halved lemons, halved garlic bulb, and fresh thyme sprigs to infuse flavor from within.
05 - Secure the legs together with kitchen twine and tuck the wings snugly under the body for even cooking.
06 - Place the chicken breast-side up directly on top of the vegetable bed in the roasting pan.
07 - Roast for 1 hour 10 minutes, basting once or twice with pan juices, until juices run clear and internal temperature reaches 165°F (75°C) when tested in the thickest part of the thigh.
08 - Allow the chicken to rest for 10 minutes before carving to redistribute juices. Serve with pan juices and roasted vegetables.

# Expert Hints:

01 -
  • The crispy skin gets this golden finish that everyone fights over at the table
  • Its practically hands-off cooking once it goes into the oven
  • The pan juices create their own sauce that you will want to drizzle over everything
02 -
  • Skip the refrigerator drying trick if you are short on time but your skin will be extra crispy if you do it
  • A meat thermometer takes all the guesswork out and prevents overcooked dry chicken
  • The roasted garlic inside becomes spreadable like butter so save it for the table
03 -
  • Let the chicken come to room temperature for 30 minutes before roasting for more even cooking
  • Use the pan juices to make a quick gravy by whisking in a little flour and white wine

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