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Easy Roasted Lemon Chicken Recipe for a Juicy, Crispy Dinner

Easy Roasted Lemon Chicken Recipe

A classic whole roasted chicken flavored with lemon, garlic, olive oil, and thyme. The result is crisp-skinned, tender chicken with bright pan juices for serving.
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Prep Time 15 minutes
Cook Time 1 minute
Total Time 1 minute
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 whole, about 4-5 pounds Whole chicken, giblets removed
  • 2 lemons Medium lemons
  • 1 head, halved crosswise, or 10-12 peeled cloves Garlic
  • 2 tablespoons Olive oil
  • 2 teaspoons Kosher salt
  • 1 teaspoon Freshly ground black pepper
  • 1 teaspoon Dried thyme
Optional Ingredients
  • 1 small, quartered Small onion
  • 1/2 cup Chicken stock or water

Method
 

Step-by-Step
  1. Heat the oven to 425°F. Pat the chicken very dry with paper towels, then rub the outside and, if desired, the breast meat beneath the skin with olive oil.
  2. Season the chicken thoroughly with kosher salt, black pepper, and thyme, including the cavity. Cut one lemon into quarters and place it inside the cavity with the garlic and optional onion.
  3. Slice the second lemon into rounds or wedges and arrange them around the breast-side-up chicken in a roasting pan or ovenproof skillet. Add the chicken stock or water to the pan if using.
  4. Roast at 425°F for 15 minutes, then reduce the oven temperature to 375°F. Continue roasting for 60 to 75 minutes more, checking the thickest part of the thigh with a thermometer.
  5. When the thigh reaches at least 165°F, transfer the chicken to a cutting board and rest it for 10 to 15 minutes. Carve and spoon the pan juices over the sliced chicken before serving.

Notes

For especially crisp skin, refrigerate the uncovered seasoned chicken for several hours or overnight, then bring it out while the oven heats. The breast should reach 160-165°F, while the thigh must reach at least 165°F; many cooks prefer 175-185°F for tender dark meat.