Succulent Roast Chicken

Succulent Roast Chicken

33
MBLASSNIG 6

"A moist, garlicky-lemony, easy roast dinner. Serve with roast potatoes and veggies, and you've got yourself a wholesome and impressive meal!"
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Ingredients

2 h servings 450 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 450 kcal
  • 22%
  • Fat:
  • 26.9 g
  • 41%
  • Carbs:
  • 4.5g
  • 1%
  • Protein:
  • 46.5 g
  • 93%
  • Cholesterol:
  • 145 mg
  • 48%
  • Sodium:
  • 221 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat an oven to 425 degrees F (220 degrees C). Combine the lemon zest, rosemary, thyme, and minced garlic in a small bowl; stir in the olive oil, then season to taste with salt and pepper.
  2. Separate the skin around the breast and thighs from the meat. Rub the herb mixture onto the meat, underneath the skin. Cut the zested lemon in half, and place half of the lemon into the cavity of the chicken along with the whole garlic cloves. Place the chicken into a roasting pan, and squeeze the remaining lemon half evenly over the skin of the chicken.
  3. Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour, 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Reviews

33
  1. 44 Ratings

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Most helpful positive review

For me this is a pretty basic recipe which I do with a few variations of my own, like massaging the chicken with lemon rind and butter. One tip that I must insist on never, never cover the bird ...

Most helpful critical review

Used 2t rosemary & 1t thyme; soaked in 1T lemon juice & 1T olive oil. Put 1t rosemary, 1/2t thyme inside. Girl, 11, ate it. Boy, 13, didn't. Very rosemaryish, rotisserie-like scent. Not a r...

For me this is a pretty basic recipe which I do with a few variations of my own, like massaging the chicken with lemon rind and butter. One tip that I must insist on never, never cover the bird ...

The perfect roast chicken – tender, juicy and SO flavorful. True to its name, this really was succulent. I stuck to the recipe fairly closely, although I rubbed the herb/olive oil mixture all ...

Great flavor combination. The lemon, rosemary and garlic complement each other well. I only had skinless chicken breasts on hand, so just put them on top the sliced lemon, spread the chopped gar...

This is very good. I did change a few things though... I used dried herbs (about 1/2-1 teaspoon each), skipped stuffing the bird with garlic and used margarine instead of the olive oil. I combin...

it was crisp from outside tender from inside,iam only added an onion inside the cavity

This is the best chicken I have ever cooked!! The only thing I did different is I put the chicken in the crock pot instead of he oven. This will be a recipe that we use often!

I always make another whole chicken recipe from here but I think Ill start swapping it up with this one. A beautiful bird and smelled so good. I did shove both lemon halves into the cavity. Serv...

Great chicken! And lived up to it's name-very succulent. Loved the combination of flavors.

This has become one of our family's favorite recipe. Tender and juicy on the inside crisp and flavourful on the outside. Although the grade of the meat does factor into the juicy and tenderness ...