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Lemon and Garlic Herbed Roasted Chicken

This beautiful herbed roasted chicken with garlic and lemon will have your family running to the kitchen table. It takes minutes to prepare and pop into your oven.

Lemon & Garlic Herbed Roasted Chicken from Cosmopolitan Cornbread

To begin, preheat your oven to 450 degrees. Pat a roasting chicken dry with paper towels and place it in a roasting pan.

Lemon & Garlic Herbed Roasted Chicken from Cosmopolitan Cornbread

In a small dish, combine 2 tablespoons of extra virgin olive oil with a teaspoon of thyme leaves, parsley and crushed rosemary leaves, 1/2 teaspoon each of rubbed sage, black pepper and sea salt. Give these a stir.

Lemon & Garlic Herbed Roasted Chicken from Cosmopolitan Cornbread

Spread this mixture all over the chicken.

Lemon & Garlic Herbed Roasted Chicken from Cosmopolitan Cornbread

Now, cut a fresh lemon in half and crush 6 whole cloves of garlic. No need to peel them first.

Lemon & Garlic Herbed Roasted Chicken from Cosmopolitan Cornbread

Stick the garlic and lemon inside the chicken.

Lemon & Garlic Herbed Roasted Chicken from Cosmopolitan Cornbread

Tuck the tips of the wings underneath, and it is ready for the oven. Bake this for 1 hour and 15 minutes, or until it tests done with a meat thermometer. Monitor the chicken to make sure it doesn’t get too brown. If it is, simply cover with the lid of the roasting pan, or with a tent of foil, and continue baking until it is done.

Lemon & Garlic Herbed Roasted Chicken from Cosmopolitan Cornbread

Let this gorgeous bird rest for 15 minutes before you cut it up to serve.

Lemon & Garlic Herbed Roasted Chicken from Cosmopolitan Cornbread

Enjoy!

Lemon & Garlic Herbed Roasted Chicken from Cosmopolitan Cornbread

Lemon and Garlic Herbed Roasted Chicken

Lemon and Garlic Herbed Roasted Chicken

Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 20 minutes

This beautiful herbed roasted chicken with garlic and lemon will have your family running to the kitchen table.

Ingredients

  • 1 whole chicken (gizzards and such removed and discarded)
  • 2 Tb extra virgin olive oil
  • 1 tsp thyme leaves
  • 1 tsp parsley
  • 1 tsp crushed rosemary
  • 1/2 tsp rubbed sage
  • 1/2 tsp black pepper
  • 1/2 tsp sea salt
  • 1 whole lemon
  • 6 cloves garlic

Instructions

  1. To begin, preheat your oven to 450 degrees. Pat a roasting chicken dry with paper towels and place it in a roasting pan.
  2. In a small dish, combine 2 tablespoons of extra virgin olive oil with a teaspoon of thyme leaves, parsley and crushed rosemary leaves, 1/2 teaspoon each of rubbed sage, black pepper and sea salt. Give these a stir.
  3. Spread this mixture all over the chicken.
  4. Now, cut a fresh lemon in half and crush 6 whole cloves of garlic. No need to peel them first.
  5. Stick the garlic and lemon inside the chicken.
  6. Tuck the tips of the wings underneath, and it is ready for the oven. Bake this for 1 hour and 15 minutes, or until it tests done with a meat thermometer. Monitor the chicken to make sure it doesn't get too brown. If it is, simply cover with the lid of the roasting pan, or with a tent of foil, and continue baking until it is done.
  7. Let this gorgeous bird rest for 15 minutes before you cut it up to serve.
  8. Enjoy!
Nutrition Information:
Yield: 6
Amount Per Serving: Calories: 288 Total Fat: 18g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 88mg Sodium: 277mg Carbohydrates: 3g Fiber: 1g Sugar: 0g Protein: 28g
This data was estimated and provided by Nutritionix. Accuracy not guaranteed.

This recipe was also shared in Southern Plate’s Meal Plan Monday.

18 thoughts on “Lemon and Garlic Herbed Roasted Chicken”

  1. Roast chicken is the perfect comfort food. Every time my son is home from school I have to make a roast chicken dinner at least once. This looks fabulous.

  2. This is one of our favorite meals – Your photos are amazing! I can smell the chicken roasting…we may be having that for dinner tonight!

  3. There is nothing nicer than a roasted chicken! My Mom loves chicken, I often joke chicken farmers should send her a christmas card. I will definitely be sharing your recipe with her. Loving participating in #SundaySupper. So much inspiration from the great recipes that are shared each week.

  4. I’d have to roast two so I could just eat the skin off of one in the kitchen and use it for salad or sandwiches, Conni. The family would never have to know, right? That looks sooooooo good!

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