Lemon Roasted Chicken
This post may contain affiliate links. Read our disclosure policy.
While watching an episode of Martha Stewart’s Everyday Food, I came across a recipe for lemon roasted chicken that immediately caught my attention. I’ve always had a soft spot for a well-roasted chicken—it’s one of those timeless comfort foods that feels both rustic and elegant. This particular version sounded wonderfully simple, with bright lemon flavor and minimal fuss, so I had to give it a try.
The results did not disappoint. The chicken came out incredibly moist and full of flavor, with the lemon adding just the right amount of freshness to balance the savory richness. It was one of those meals where everyone at the table went back for seconds—definitely a keeper in our house.
Although the original recipe included a sauce, I decided to go a slightly different route and made a classic gravy using the pan drippings. That gravy was pure gold—rich, velvety, and infused with all the goodness from the roasted chicken. It tied the whole dish together beautifully and made it feel extra cozy and satisfying.
Ingredients for Roasted Lemon Chicken
- WHOLE CHICKEN
- GARLIC
- UNSALTED BUTTER
- COARSE SALT AND FRESHLY GROUND PEPPER
- LEMON
Instructions for Lemon Roast Chicken Recipe
Prep the Chicken – Start by preheating your oven to 425°F (220°C). Line a roasting pan with a rack and set it aside—this helps the heat circulate around the chicken for even browning.
Take your whole chicken and rub it generously with a cut garlic clove, making sure to get into all the nooks and crannies. Then, massage 2 tablespoons of softened butter over the skin for that golden, crispy finish. Season the chicken inside and sprinkle outside with salt and freshly ground black pepper.
Next, fill the cavity with a few garlic cloves and chunks of fresh lemon. These aromatics infuse the meat with subtle flavor as it roasts. Tie the legs together with kitchen twine to help the bird hold its shape and cook evenly.
Roast to Perfection – Place the chicken breast-side up on the rack in your prepared pan. Tuck the wing tips under to prevent them from burning. Bake in the preheated oven for 45 minutes to 1 hour, or until the juices run clear when you pierce the thickest part of the thigh. The skin should be beautifully golden and crisp.
Once done, transfer the chicken to a serving platter and remove the twine. Let it rest while you make the gravy.
Make the Gravy – To capture all that savory goodness, pour a bit of chicken broth into the bottom of the roasting pan and scrape up the drippings. This forms the base of your gravy.
I like to make mine extra flavorful by adding a splash of potato cooking water (if I’ve boiled potatoes for a side dish) and a couple of bouillon cubes for depth. To thicken, whisk together a slurry of flour and water, then slowly stir it into the hot drippings until the gravy reaches your desired consistency—smooth, rich, and perfect for spooning over slices of roasted chicken.
Frequently Asked Questions
Can I use bottled lemon juice instead of fresh lemon?
Fresh lemon pieces in the cavity give the chicken a more vibrant, aromatic flavor. Bottled juice can work in a pinch, but it won’t offer the same depth or fragrance.
Do I have to rub the chicken with garlic?
Rubbing the chicken with garlic adds a subtle, savory layer of flavor. If you’re not a garlic fan, you can skip it or substitute it with herbs like fresh rosemary or fresh thyme.
Can I use oil instead of butter?
Yes! Olive oil is a great substitute and will still help the skin crisp up nicely. Butter adds richness, but oil works well if you’re dairy-free.
Why do I need to tie the legs together?
Tying the legs helps the chicken cook evenly and keeps the aromatics inside the cavity. It also gives the bird a nice, compact shape for roasting.
What if I don’t have a roasting rack?
No problem! You can place thick slices of onion, carrots, or even a few lemon halves under the chicken to lift it slightly off the pan. This also adds flavor to the drippings.
How do I make the gravy gluten-free?
Instead of flour, use cornstarch or arrowroot powder for the slurry. Mix with cold water and stir into the hot drippings until thickened.
What is potato water, and why use it?
Potato water is the starchy liquid left after boiling potatoes. It helps thicken the gravy naturally and adds a silky texture. If you’re not making potatoes, you can skip it or use plain water.
Can I make the gravy ahead of time?
Yes! Gravy can be made ahead and stored in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth if it thickens too much.
Is this recipe kid-friendly?
Absolutely! The flavors are mild and comforting, and the lemon adds a fresh twist without being overpowering. It’s a hit with both kids and adults.
FOR MORE RECIPES LIKE THIS, TRY:
Lemon Roasted Chicken
Real Mom Kitchen
Equipment
Ingredients
- 3 ½ lb whole chicken , rinse and pat dry
- 2 cloves garlic , smashed and peeled
- 2 to 3 Tbsp unsalted butter , room temperature
- coarse salt and freshly ground pepper
- 1 lemon , quartered
Instructions
- Preheat oven to 425 degrees. Line a roasting pan with a rack, set aside. Rub chicken all over with garlic and then with 2 tablespoons butter. Season inside and out with salt and pepper. Place garlic cloves and lemon pieces inside the cavity. Tie legs together with kitchen twine.
- Place chicken on rack in prepared pan and tuck the wing tips under. Roast until the juices run clear when the thigh is pierced, 45 minutes to 1 hour. Transfer chicken to a platter, and discard twine. I Then I added some chicken broth to the bottom of the pan to get the drippings and made gravy. I make my gravy by adding potato water and bullion cubes to the drippings and thicken it with a slurry of water and flour.
