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20) Whole-Roasted Chicken with Lemon and Garlic (remove skin)

Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 3–4 lb whole chicken, skin removed
  • 2 lemons quartered
  • 6 garlic cloves smashed
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme or 1 tbsp fresh chopped
  • 1 onion quartered (optional)
  • 1/2 cup low-sodium chicken broth

Method
 

  1. Preheat oven to 425°F (220°C). Pat chicken dry and tuck legs together.
  2. Rub olive oil, salt, pepper, and thyme all over the chicken and inside the cavity.
  3. Stuff cavity with lemon quarters, smashed garlic, and optional onion.
  4. Place chicken breast-side up in a roasting pan; add broth to pan to keep drippings moist.
  5. Roast 20 minutes at 425°F, then reduce to 375°F (190°C) and roast 45–60 more minutes until internal temp is 165°F (74°C).
  6. Rest 10–15 minutes before carving to keep juices in the meat.