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!
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!
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