Kitchen notes · a little help before you start

Lemon Garlic Roast Chicken

Name: Lemon Garlic Roast Chicken
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 8
Ingredients: 1/2 cup olive oil; 4 cloves garlic (minced); 1 tablespoon fresh parsley (finely chopped); 2 teaspoons fresh thyme leaves (finely chopped); 1 teaspoon fresh rosemary (finely chopped); 4 teaspoons salt (divided); 3/4 teaspoon ground black pepper (adjust to your taste); 1 each lemon (halved and sliced 1/4 inch thick); 1 each onion (halved and sliced 1/4-inch-thick); 3 each garlic cloves (large, thinly sliced); 5 pound whole chicken (backbone removed and butterflied); 1/2 cup dry white wine (such as Pinot Grigio - or low sodium chicken broth/stock); 1/4 cup lemon juice (juice of one lemon)

Lemon and garlic make a roast chicken smell like a very good dinner is on its way. The onions underneath catch the pan juices, ready to spoon alongside the carved pieces. Let the bird rest, gather everyone around and enjoy a plate while it is warm.

Prep: 10 min
Cook: 55 min
Total: 65 min
Original yield: Serves 8
Ingredients: 13 listed

Make it part of your week

Estimating…

DinnerAmericanChickenPrep: 15 minutes or lessTotal: over 60 minutesRoastingBaked & roasted

Recipe categories & planning details

Meal type: Dinner
Primary protein: Chicken
Cuisine: American
Cooking method: Roasting · Baked & roasted
Preparation & total time: Prep: 15 minutes or less · Total: over 60 minutes

A few quick notes

1. Dry the chicken thoroughly

Pat the chicken dry all over before adding oil. A dry surface helps the roasted skin get crisp.

2. Season under the skin too

Rub the oil-herb mixture over both sides and beneath the skin while turning the chicken in the prepared pan.

3. Check with a thermometer

Check the thickest thigh, away from the bone, for an internal temperature of 165°F.

Get to know the ingredients

Butterflied chicken

The whole chicken is listed with its backbone removed and flattened, ready to lie over the sliced aromatics.

Sliced lemon

Arrange the thick lemon slices in the pan with onion and sliced garlic before setting the chicken on top.

Two garlic forms

Minced garlic goes into the oil-herb mixture; the separately sliced cloves form part of the layer beneath the bird.

The last little job

Rest under foil before carving

After the final browning, cover the skillet tightly with foil and let the chicken stand before carving and serving with pan juices.

A little more help as you go

A broth alternative is included

You can use low-sodium chicken broth with an extra tablespoon of lemon juice in place of the white wine.

A tart sauce can be softened

If the pan sauce is too acidic, try whisking in cold unsalted butter just before serving.

A few questions you might have

Does all the salt go into the herb oil?

Most goes into the oil mixture, while the remaining portion seasons the chicken skin after the wine and lemon juice are added.

When do I baste the chicken?

Baste halfway through roasting, then again before the final broiler stage that brings the skin to a golden finish.

Can I use a pan other than cast iron?

The directions allow an ovenproof pan alongside the specified cast-iron skillet for holding the chicken and its aromatic base.

How is the cooked chicken served?

Cut it into quarters or eighths after resting, then drizzle with pan juices and serve with the cooked onion and garlic.

Does the lemon juice go into the herb mixture?

The measured juice is poured into the pan base with wine; lemon slices are already underneath the chicken.

Any more cooking tips?

Tips: Spatchcocking Success: Don’t be intimidated by butterflying the chicken! You need a pair of sharp kitchen shears. Cut along both sides of the backbone to remove it, then flip the bird over and press down hard on the breastbone until you hear a crack. This flattens the chicken, ensuring the legs and breasts cook evenly at the same time. The Secret to Crispy Skin: Moisture is the enemy of crispiness. Use paper towels to pat the chicken bone-dry (inside and out) before adding the oil. If the skin is wet, it will steam instead of roast. Wine Selection: Use a dry white wine that you would enjoy drinking, such as a Sauvignon Blanc or Pinot Grigio. Avoid “cooking wines” as they are overly salty. Alcohol-Free Sub: Use low-sodium chicken broth mixed with an extra tablespoon of lemon juice. Doneness Check: Ovens vary greatly. The most accurate way to check is with a meat thermometer inserted into the thickest part of the thigh (avoiding the bone). You are looking for an internal temperature of 165°F (74°C). The juices should run clear, not pink. Don’t Skip the Rest: Letting the chicken rest for 10 minutes under foil is crucial. If you cut into it immediately, all those delicious lemon-garlic juices will run out onto the board, leaving you with dry meat. Sauce Troubleshooting: If your lemons were particularly tart and the pan sauce tastes too acidic, whisk in 1 tablespoon of cold, unsalted butter right before serving. This balances the acidity and makes the sauce glossy. Make sure to marinate both on and under the chicken’s skin for optimum flavour. Adapted from Ina Garten’s Skillet Roasted Chicken

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: cafedelites.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

How did this dish turn out?

Be the first to rate this dish.

Loading your rating…