Imagine a roast chicken so tender, so juicy, and bursting with bright, zesty lemon flavor that it instantly transports you to a cozy family kitchen. This isn't just another chicken recipe - this is a culinary heirloom passed down through generations, promising to turn an ordinary dinner into an extraordinary dining experience. Get ready to discover the mouthwatering magic of Grandma's Roast Lemon Chicken that will have everyone at your table begging for seconds!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 4-6 servings
Ingredients
- 1 whole chicken (3-4 lbs)
- 2 lemons, juiced
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Remove the chicken from the refrigerator 30 minutes before cooking to allow it to come to room temperature. This helps ensure even cooking.
- Preheat the oven to 425°F (218°C). Position the oven rack in the middle of the oven for optimal heat circulation.
- Pat the chicken dry thoroughly with paper towels. Removing excess moisture helps achieve crispy, golden skin.
- In a small bowl, mix lemon juice, olive oil, minced garlic, dried thyme, salt, and black pepper to create a flavorful marinade.
- Gently loosen the chicken skin with your fingers, being careful not to tear it. Rub half of the marinade mixture directly under the skin, distributing evenly.
- Rub the remaining marinade over the outside of the chicken, ensuring complete coverage.
- Place the chicken breast-side up in a roasting pan or cast-iron skillet. If available, place on a rack to allow air circulation.
- Roast the chicken in the preheated oven for 45-50 minutes, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh.
- Baste the chicken with pan juices every 15 minutes to keep the meat moist and enhance flavor.
- Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes. This allows juices to redistribute, ensuring moist meat.
- Carve the chicken and serve hot, drizzling any remaining pan juices over the meat for extra flavor.
Tips
- Temperature Matters: Always let your chicken sit at room temperature for 30 minutes before roasting to ensure even cooking.
- Moisture is Key: Pat the chicken completely dry before seasoning to achieve that irresistibly crispy, golden skin.
- Flavor Penetration Technique: Gently loosen the skin and rub marinade underneath to infuse maximum flavor directly into the meat.
- Basting is Essential: Regularly baste the chicken during roasting to keep the meat incredibly moist and develop a beautiful, rich color.
- Rest, Don't Rush: Allow the chicken to rest after cooking for 10-15 minutes. This crucial step helps redistribute juices, ensuring every bite is succulent and flavorful.Pro Tip: Use a meat thermometer to ensure the chicken reaches the safe internal temperature of 165°F (74°C) without overcooking.
Nutrition Facts
Calories: 114kcal
Carbohydrates: 2g
Protein: 9g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 25mg
