Lemon Roasted Chicken
This lemon roasted chicken is a simple yet flavorful dish that delivers juicy meat and crisp, golden skin with minimal effort. Stuffed with garlic and lemon, and finished with a rich homemade gravy from pan drippings, it’s a comforting meal the whole family will love. Perfect for Sunday dinner or a cozy gathering, it’s a recipe you’ll come back to again and again.
Servings 4 servings
Calories 470kcal
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.
Nutrition
Serving: 1 serving | Calories: 470kcal | Carbohydrates: 3g | Protein: 36g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 158mg | Sodium: 135mg | Potassium: 405mg | Fiber: 1g | Sugar: 1g | Vitamin A: 448IU | Vitamin C: 18mg | Calcium: 32mg | Iron: 2mg