3-Ingredient Lemon Garlic Roasted Chicken

3-Ingredient Lemon Garlic Roasted Chicken

A whole chicken roasted with just lemon, garlic, and salt for crisp skin and juicy meat.

Total 1 hr 55 min Makes 4 servings Calories 420/serving

Dietary

Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This simple roast relies on high heat and a handful of pantry basics to coax out deep flavor without a long ingredient list. Garlic cloves and lemon halves tucked into the cavity perfume the meat as it cooks, while a salted exterior crisps into golden skin. It's an easy Sunday dinner that still feels special.

Ingredients

  • 1 whole chicken (about 4 pounds)
  • 1 head garlic, halved crosswise
  • 2 lemons, halved
  • 2 teaspoons kosher salt

Method

  1. Remove the chicken from the refrigerator and let it sit at room temperature for 30 minutes. Preheat the oven to 425°F.

  2. Pat the chicken dry inside and out with paper towels, then season generously all over and inside the cavity with the kosher salt.

  3. Stuff the cavity with the halved garlic head and two of the lemon halves. Squeeze the remaining lemon halves over the outside of the chicken, then place the squeezed halves in the cavity as well.

  4. Tie the legs together with kitchen twine and tuck the wing tips under the body. Place the chicken breast-side up in a roasting pan or oven-safe skillet.

  5. Roast in the preheated oven until the skin is golden and a thermometer inserted into the thickest part of the thigh reads 165°F, about 75 to 90 minutes.

  6. Remove the chicken from the oven and let it rest for 15 minutes before carving to allow the juices to redistribute.

  7. Carve the chicken into pieces, discard the garlic and lemon from the cavity, and serve with any pan drippings spooned over the top.

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    3-Ingredient Lemon Garlic Roasted Chicken

    This simple roast relies on high heat and a handful of pantry basics to coax out deep flavor without a long ingredient list. Garlic cloves and lemon halves tucked into the cavity perfume the meat as it cooks, while a salted exterior crisps into golden skin. It's an easy Sunday dinner that still feels special.

    1 hr 55 min 4 servings 420 cal

    Ingredients

    • 1 whole chicken (about 4 pounds)
    • 1 head garlic, halved crosswise
    • 2 lemons, halved
    • 2 teaspoons kosher salt

    Method

    1. 1

      Remove the chicken from the refrigerator and let it sit at room temperature for 30 minutes. Preheat the oven to 425°F.

    2. 2

      Pat the chicken dry inside and out with paper towels, then season generously all over and inside the cavity with the kosher salt.

    3. 3

      Stuff the cavity with the halved garlic head and two of the lemon halves. Squeeze the remaining lemon halves over the outside of the chicken, then place the squeezed halves in the cavity as well.

    4. 4

      Tie the legs together with kitchen twine and tuck the wing tips under the body. Place the chicken breast-side up in a roasting pan or oven-safe skillet.

    5. 5

      Roast in the preheated oven until the skin is golden and a thermometer inserted into the thickest part of the thigh reads 165°F, about 75 to 90 minutes.

    6. 6

      Remove the chicken from the oven and let it rest for 15 minutes before carving to allow the juices to redistribute.

    7. 7

      Carve the chicken into pieces, discard the garlic and lemon from the cavity, and serve with any pan drippings spooned over the top.