Description
A simple yet impressive roasted lemon chicken recipe that guarantees crispy skin and juicy meat, perfect for weeknight dinners or special occasions.
Ingredients
Scale
- 1 whole chicken (1.5–1.8 kg / 3.5–4 lb)
- 45 ml (3 tbsp) extra-virgin olive oil
- 15 g (1 tbsp) kosher salt
- 5 g (1 tsp) freshly ground black pepper
- 2 lemons (zest of 1 and juice of 1)
- 4 cloves garlic, minced
- 15 g (1 tbsp) fresh thyme leaves or 1 tsp dried thyme
- 30 g (2 tbsp) unsalted butter, softened (optional)
Instructions
- Spatchcock the chicken by cutting along both sides of the backbone, flip it, and press down to flatten.
- Pat the chicken dry and season with kosher salt. Let it sit uncovered for 20 minutes or up to 2 hours in the fridge.
- In a small bowl, combine olive oil, lemon zest, lemon juice, minced garlic, black pepper, and thyme. Rub it under and over the skin, and tuck lemon halves into the cavity.
- Preheat oven to 230°C (450°F). Place the chicken skin-side up on a wire rack in a baking sheet and roast for 15 minutes.
- Lower the oven temperature to 190°C (375°F) and roast for another 25–30 minutes, until the thigh reaches 74°C (165°F).
- Transfer the chicken to a cutting board, tent loosely with foil, and rest for 10 minutes before carving and serving.
Notes
For optimal results, always use an instant-read thermometer to avoid overcooking. You can prep the chicken with salt and rub up to 12 hours ahead.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 0.5g
- Sodium: 620mg
- Fat: 27g
- Saturated Fat: 8g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 55g
- Cholesterol: 190mg