Jan 24

Simple Lemon Garlic Roast Chicken

Simple Lemon Garlic Roast Chicken  This delicious, moist, juicy chicken is sure to become a family favorite as well as a weeknight staple. Sometimes the simple basic dishes tastes the best. This chicken recipe sure is, enjoy!

Sometimes the most basic recipes are the most delicious recipes. This one is a simple, basic recipe for roast chicken. Few ingredients with few steps to a moist and juicy roast chicken. This recipe is great for weeknight meals as well as holiday dinners. It makes a beautiful looking dish too.



This has become a staple in my house and in so many of my friends and family’s houses too. If you have chicken eaters then they will just love this delectable chicken dish. Add some potatoes, rice, you name it. It tastes to me like the chicken from the markets, you know the rotisserie chickens. When I bought them, I always bought the lemon garlic flavor. Best part about making this yourself is you know exactly what’s in the recipe. It may be healthy but, it’s sure tasty.

Simple Lemon Garlic Roast Chicken


Ingredients: Serves 4

  • 1 whole chicken
  • 2 tbsp extra virgin olive oil plus 1 tsp
  • 2 garlic cloves grated or minced
  • 2 tbsp lemon zest
  • 1 tsp fresh parsley, optional
  • 1/4 tsp sea or kosher salt
  • 1/2 – 3/4 tsp sea or kosher salt
  • 1/4 – 12/ tsp ground black pepper
  • 2 tbsp fresh lemon juice
  • 1/2 cup cold water
  • lemon slices or wedges for garnish, optional
  • parsley for garnish




  1. Preheat oven to 450 degrees F. Remove bag with giblets and neck from chicken cavity, discard.
  2. In a small bowl, combine 2 tablespoons olive oil, garlic, lemon zest, parsley, 1/4 tsp salt and pepper. Use a fork to mix gently. Gently separate skin from meat, rub mixture on meat under skin.
  3. Tie legs with ovenproof sting. Rub outside of chicken with 1 teaspoon olive oil and remaining salt.
  4. Place chicken on wire ovenproof rack and into a roasting pan.
  5. Pour lemon juice and water into the bottom of pan.
  6. Roast for 1 hour or until you see the juices run clear. The internal temperature should reach anywhere from 165 to 175. I like 175 degrees.
  7. When chicken is done, lift from roasting pan and tilt slightly to allow juices inside cavity to run into pan. Place chicken on platter. Let chicken stand 10 minutes. This is an important step. It will make slicing into the chicken much easier.


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