Okay, friends, let’s talk about roast chicken. Not just any roast chicken, but a lemon and garlic roast chicken that will absolutely knock your socks off. This isn’t your grandma’s dry, bland chicken. This is juicy, flavorful, and so easy to make that it practically cooks itself (okay, maybe not practically, but you get the idea!). I’ve made this recipe countless times, and it’s always a crowd-pleaser. Whether it’s a casual Sunday dinner or a slightly more formal get-together, this chicken always shines.
Lemon and Garlic Roast Chicken
Imagine the aroma filling your kitchen: bright, zesty lemon mingling with the savory scent of garlic, all enveloping a perfectly golden-brown chicken. That’s the magic we’re creating here. The beauty of this recipe lies in its simplicity. We’re not talking about a ton of fussy ingredients or complicated techniques. Just a few key players, working together to create something truly special.
### Ingredients:
- 1 (4-5 pound) roasting chicken
- 1 large lemon, quartered
- 4 cloves garlic, peeled and smashed
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and freshly ground black pepper
- 1 cup dry white wine or chicken broth
Instructions:
- Preheat your oven to 425 degrees F (220 degrees C). This high heat is key to getting that beautifully crisp skin.
- Rinse the chicken inside and out and pat it dry with paper towels. A dry chicken will roast more evenly and have crispier skin. Trust me on this one.
- Place the lemon quarters and smashed garlic cloves inside the cavity of the chicken. These will infuse the chicken with flavor from the inside out.
- In a small bowl, combine the olive oil, thyme, rosemary, salt, and pepper. Rub this mixture all over the chicken, making sure to get under the skin of the breast for maximum flavor.
- Place the chicken in a roasting pan. Pour the white wine or chicken broth into the bottom of the pan. This will help to keep the chicken moist and create a delicious pan sauce.
- Roast the chicken for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F (74 degrees C). Basting the chicken with the pan juices every 20-30 minutes will also add to the juiciness.
- Let the chicken rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
- Carve and serve with your favorite sides. Roasted vegetables, mashed potatoes, or a simple salad are all excellent choices. And don’t forget to drizzle some of that delicious pan sauce over everything!
Seriously, this recipe is so simple, yet the results are incredible. The chicken is incredibly moist and flavorful, and the lemon and garlic create a bright and aromatic flavor that’s just irresistible. You can adjust the herbs to your liking - maybe add a pinch of sage or oregano. Experiment and make it your own! Enjoy!
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lemon and garlic roast chicken recipe. Lemon and garlic roast chicken recipe