You can’t convince me that there’s anything better than a perfectly roasted chicken! Especially during the holidays and the cooler weather, there’s just something about preparing a juicy lemon and garlic roasted chicken that makes you feel all warm and cozy.

This is such a foolproof recipe that never fails; it’s definitely a classic and one you’ll want to come back to time and time again.

Packed with flavor from fresh garlic cloves, lemon juice, and herbs like tarragon, rosemary sprigs and thyme, this recipe is truly jam-packed with deliciousness! By following my recipe, you’ll get a roasted chicken with crispy skin on the outside and tender, juicy meat on the inside. (Honestly, this might be the best roast chicken recipe I’ve ever made!)

Let me walk you through my process, ensuring the perfect chicken every time!

Why I Love This Recipe

This dish is a go-to for me for so many reasons! For one, you can mix in pretty much any veggies you have in the fridge. Don’t have baby potatoes? You can easily swap them for sweet potatoes instead! Tomatoes, broccoli, red onion, bell peppers—whatever you have on hand will pair wonderfully in this dish. I love adding lots of veggies and potatoes to my pan, creating a one-pan meal! I simply prepare it, pop it in the oven, and have a full meal ready in no time.

Ingredients You’ll Need

Here’s everything you’ll need to get started on this simple roast chicken:

1 (4 to 5-lb.) whole chicken, patted dry
2 large lemons, divided
1 garlic head, halved crosswise
2 tsp. kosher salt, divided
1 tsp. black pepper
Ground paprika
Garlic powder
3-4 sprigs of herbs like rosemary, thyme, or tarragon
1 bunch of carrots, peeled and diced
1 lb. baby potatoes, quartered
2 tbsp. avocado oil

How to Make Lemon and Garlic Oven Roasted Chicken

Preheat the oven to 425ºF (220ºC).
Rinse the whole chicken (inside and out) and pat dry with a paper towel. Remove the giblets.
Cut one lemon in half and thinly slice the other. Halve the garlic head crosswise.
Grease a roasting pan and place the garlic, one lemon half, salt, and pepper inside the chicken cavity.
Season the chicken generously with salt and pepper. Tie the legs using a piece of string or kitchen twine, and tuck the wings under.
Peel and dice the carrots. Quarter the baby potatoes. Place them around the chicken in the pan.
Drizzle the chicken and veggies with avocado oil. Season the vegetables with salt and pepper. And finally, place the lemon slices on top of the veggies.
Roast for about 1 hour 15 minutes, or until an instant-read thermometer reads 165ºF in the thickest part of the thigh.
Squeeze the remaining lemon half over the chicken and sprinkle with fresh herbs.
Let the chicken rest for 10-15 minutes before carving. Serve and enjoy!

What to Serve with Lemon Garlic Roasted Chicken

This lemon garlic roast chicken of course pairs beautifully with the roasted carrots and potatoes from the same roasting pan, but if you’re wanting an extra side, try my Cacio e Pepe Brussels Sprouts, Perfect Mashed Cauliflower, or Kale and Quinoa Warm Roasted Salad!

Tips for the Best Results

Let the chicken rest for 10-15 minutes before carving. The chicken needs time to rest so it remains moist.
Make sure not to skip on tying the chicken legs together! This is a necessary step which guarantees that the chicken will cook more evenly.
It’s essential to dry the chicken skin thoroughly! The less moisture on the skin, the crispier it will become, yum!
If you have leftovers, store them in an airtight container for up to 3 days in the fridge. The chicken is great for adding to salads or making sandwiches the next day!

FAQs

You can use various oils for this recipe. I used avocado oil, but you can also substitute it with olive oil or melted butter! If you choose to use butter, I highly recommend adding garlic and herbs to create your own garlic herb butter for extra garlic flavor!

Definitely use an instant read thermometer! Make sure to check the internal temperature of the chicken at the thickest part of the breast; it should reach 165ºF.

Leftover chicken is fantastic for a weeknight dinner! You can shred the meat and use it in salads, wraps, or tacos. It’s a great way to make quick and delicious meals since the chicken is already done and ready to go.

Leftover pan juices are perfect for creating a delicious gravy or sauce! Start by pouring the juices into a saucepan, then whisk in a tablespoon of flour or cornstarch to thicken the mixture. Gradually add chicken broth or water while heating, and consider adding a splash of white wine or lemon juice for extra flavor. Simmer until thickened, and you’ll have an amazing sauce that’s perfect for drizzling over your chicken and side dishes.

If you try this recipe, I’d love to hear your thoughts in the comments below! I hope this dish becomes a staple in your easy meals rotation and a favorite that the whole family will love and enjoy!

Thank you for being an amazing reader of The Savvy Spoon! If you loved this post, I would so appreciate you rating it below and/or leaving a comment! Be sure to follow me on Instagram and Facebook for more recipes, twin mom and healthy lifestyle content!

Lemon and Garlic Oven Roasted Chicken

Enjoy the ultimate lemonand garlic roasted chicken recipe that brings warmth and coziness to yourholidays. This foolproof recipe guarantees crispy skin and tender, juicy meat,making it a classic dish your family will love!

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Total Time 1 15

Course dinner

Ingredients

1 4 to 5-lb. whole chicken, patted dry
2 large lemons divided
1 garlic head halved crosswise
2 tsp. kosher salt divided
1 tsp. black pepper
3-4 sprigs of herbs like rosemary thyme, or tarragon
1 bunch of small rainbow carrots peeled and diced
1 lb. baby potatoes quartered
2 tbsp. avocado oil

Instructions

Preheat the oven to 425ºF (220ºC).
Remove the giblet pouch from cavity. Rinse the whole chicken (inside and out) and pat dry with a paper towel.
Cut one lemon in half and thinly slice the other. Halve the garlic head crosswise.
Grease a roasting pan with a little oil. Place the garlic head, one lemon half, salt, and pepper inside the chicken cavity.
Drizzle the chicken with oil and use a basting brush to coat the skin. Season the chicken generously with salt, pepper, garlic powder and paprika.
Tie the legs using a piece of string, kitchen twine, or a rubber band, and tuck the wings under.
Peel and dice the rainbow carrots. Quarter the baby potatoes. Place them around the chicken in the pan.
Drizzle the veggies with avocado oil. Season the vegetables with salt and pepper. And finally, place the lemon slices on top of the veggies.
Roast for about 1 hour 15 minutes, or until an instant-read thermometer reads 165ºF in the thickest part of the thigh.
Squeeze the remaining lemon half over the chicken and sprinkle with fresh herbs.
Let the chicken rest for 10-15 minutes before carving. Serve and enjoy!

Keyword Easy chicken recipe, Family-friendly meals, Garlic roasted chicken, Herb-infused chicken, Holiday roast chicken, Juicy roasted chicken, Lemon roasted chicken, One-pan chicken dinner, Perfect roast chicken recipe

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Lemon And Garlic Whole Roasted Chicken