Lemon Roasted Chicken

5 stars from 1 review

Crispy Lemon Roasted Chicken is golden on the outside with tender, juicy meat. The aroma is incredible, and the gravy? Even better!!

Author: Donna Elick

Servings:

Prep Time20

Cook Time1 20

Total Time1 40

Ingredients

For the Chicken:

1 whole chicken (4–5 pounds), giblets removed
2 tablespoons unsalted butter softened
1 lemon cut in half
5 garlic cloves 2 minced and 3 whole, peeled and smashed
3 –4 sprigs fresh rosemary or thyme
1 teaspoon kosher salt plus more to taste
1/2 teaspoon fresh ground black pepper plus more to taste

For the Gravy:

Pan drippings from roasted chicken
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
1/2 cup chicken stock
Kosher salt and pepper to taste
2 tablespoons unsalted butter

Instructions

Preheat the Oven: Preheat to 425°F. Pat 1 whole chicken dry with paper towels — dry skin = crispy skin.
Season Under the Skin: Gently loosen the skin over the breasts. Spread 2 tablespoons unsalted butter and the minced garlic underneath. Massage the skin to distribute evenly.
Butter the Outside: Rub 2 tablespoons unsalted butter over the chicken. Season the cavity and outside liberally with Kosher salt and pepper.
Stuff the Cavity: Squeeze half of 1 lemon over the chicken. Place both lemon halves, 5 garlic cloves, and 3 –4 sprigs fresh rosemary or thyme inside the cavity. Tuck wings under and tie drumsticks with kitchen twine.
Roast the Chicken: Place chicken in a cast iron skillet or roasting pan. Roast for 70–80 minutes, rotating the pan halfway through. Baste every 20–30 minutes for golden, flavorful skin. If skin browns too quickly, tent loosely with foil. Chicken is done when juices run clear and the thickest part of the thigh reaches 165°F (about 15–18 minutes per pound).
Rest Before Carving: Transfer chicken to a cutting board, tent with foil, and rest 15 minutes. This keeps juices locked in. Carve and serve.
Make the Gravy: Skim fat from pan drippings. Melt 2 tablespoons unsalted butter in skillet over medium heat, whisk in 3 tablespoons all-purpose flour, and cook 1–2 minutes until golden and nutty. Slowly whisk in drippings and 1/2 cup chicken stock. Simmer 4–5 minutes until thickened and bubbly. Season to taste and pour over carved chicken.

Notes

Make-Ahead: Roast chicken up to a day ahead, carve, and refrigerate. Reheat covered at 325°F until warmed through.

Storage: Store carved chicken in an airtight container in the fridge for up to 5 days.

Freezing: Freeze carved portions in airtight bags or containers for up to 3 months. Use the bones for homemade stock.

Reheating: Warm slices in a covered dish at 300°F or microwave gently with a splash of stock to prevent drying.

Essential Tip: Always rest your chicken. Cutting too soon causes juices to run out and dry meat.

Nutrition