Why you’ll love this lemon garlic roasted chicken
I always think there’s something impressive about a whole roasted chicken. Maybe it’s because we don’t really take the time to make them anymore, or maybe it’s because they have the potential to go so wrong.
I mean, no one loves a dried out chicken breast, but this 5 ingredient recipe will not fail you. It’s as easy as can be, and by adding the seasoning under the skin, the meat is actually about to absorb all that delicious flavor.
More delicious chicken recipes: peanut chicken stir fry / dairy free butter chicken / sweet chili chicken / panko crusted chicken
Ingredient notes:
- Whole roasting chicken – Typically these are 3 – 5 pounds. I usually try to get one that’s in the middle, but use whatever size you need or have. You can also roast cut up chicken pieces or a half chicken (if you don’t have than many people to feed).
- Dairy free butter – We love Earth Balance buttery sticks for dairy free butter, but any brand you prefer will work – or even regular butter if you aren’t dairy free.
- Lemon zest – This gives us the most flavor without watering down the lemon. Since we’re only using the zest, you’ll have lots of lemon juice to use for something else – like a dijon vinaigrette or a even lemon curd cookies!
- Fresh garlic – I recommend mincing fresh garlic cloves for this to get the most flavor, but if you really want to use jar-lic, make sure it’s recently opened and still fragrant.
Disclaimer: Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
Melissa’s Tips & tricks
- Get under the skin – If you have trouble getting under the skin, use a paring knife to make a tiny cut in it, then peel it open from there.
- Chicken not browning? Use a basting brush to brush the chicken with the pan juices. This will help encourage browning and make the skin crispier.
Frequently asked questions
Absolutely not. I just used one because it’s nice and sturdy with higher sides. You can use a baking dish or even a sheet pan to roast a chicken. Anything oven-safe that holds the chicken will work!
Chicken should be cooked to an internal temperature of 165˚F. I recommend using a meat thermometer to be sure it’s safe to eat, but if you don’t have one, the chicken is cooked when the meat is no longer pink and the juices are clear.
Lemon Garlic Roasted Chicken
Ingredients
- 1 whole chicken, about 4 – 5 pounds
- 1/4 cup dairy free butter
- 1/4 cup lemon zest, 2 lemons, zested
- 4 cloves garlic, minced
- 2 teaspoons coarse salt
- 1/2 teaspoon black pepper
Instructions
- Prep your chicken. Preheat oven to 400˚F (200˚C). Remove any giblets or packets from the cavity of the chicken and pat the skin and cavity dry with paper towel.
- Season the chicken. In a small bowl, combine the dairy free butter, lemon zest, garlic, salt and pepper. Use a fork to mash the ingredients together to form a compound butter.Using your fingers to gently lift the chicken skin, spread the mixture in a thin layer between the skin and meat. Then, rub any remaining on the outside of the chicken.
- Roast your chicken. Place the chicken into a large baking dish or skillet and cook the chicken in the oven for about 1 hour – or until the internal temperature reaches 165˚F and the juices run clear.Baste the skin with drippings about halfway through cooking, and again with about 15 minutes left, to encourage browning.
- Carve and serve. When the chicken is fully cooked, remove the chicken from the oven and allow it to rest for about 10 minutes before carving and serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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