"A moist, garlicky-lemony, easy roast dinner. Serve with roast potatoes and veggies, and you've got yourself a wholesome and impressive meal!" — MBLASSNIG
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fresh rosemary, chopped
fresh thyme, chopped
sea salt and pepper to taste
1 (3 pound)
whole garlic cloves
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 with foil or anything else while it rests or you will just steam the beautiful golden crust. It needs no coverng.
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 rotisserie fan.
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 over the chicken rather than just underneath the skin. I also stuck extra sprigs of rosemary and thyme and a good chunk of onion in the cavity along with the lemon. I roasted the chicken at 450 degrees for 20 minutes, then reduced the heat to 375 degrees and roasted for another 20 minutes per pound. (I had a 5-1/2 pound chicken so it was in the oven about 2 hours) I poured about a cup of chicken broth into the pan at the beginning, and the resulting juices made for a rich and delicious pan gravy, thickened just slightly with a little cornstarch and more chicken broth. I served this with roasted Yukon Gold potatoes (in the same pan last 40 minutes of cooking), Cauliflower with a Kick, Easy Garden Green Beans, Pumpkin Soup and a tossed green salad with Creamy Peppercorn Dressing, all recipes also from this site. With only six reviews, this recipe is not receiving the attention it should.
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 garlic, rosemary, thyme, and olive oil mixture over the chicken and baked it for about 45 - 50 minutes. Probably should have baked them for a little less time. 40 minutes probably would have been about right for two chicken breasts that were almost 2 pounds. Be sure to scoop up some of the juices from the pan and drizzle on top the chicken before serving, for extra flavor and moisture (if you over cook your chicken like I did). Will definitely use this flavor combination again.
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 combined the margarine, herbs, 3-4 cloves of minced garlic, lemon zest and salt & pepper in a food processor to get it mixed really well. Rubbed this under the skin and all over the chicken. I did add 1/2 cup of water into my baking dish to avoid burning. I used a 2lbs. bird so I cooked it for a little less time.
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. Served with broc cheese rice and a green salad and french bread. It didnt feel like a weeknight meal!
* Percent Daily Values are based on a 2,000 calorie diet.
Succulent Roast Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 242
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