Lemon Garlic Roasting Chicken

The smell of chicken roasting in the oven brings along a feeling of comfort in our home during cold winter months. This recipe, full of flavor, will also fill your home with the wonderful scent of garlic and rosemary during the cooking process.

20 minutes
20–30 minutes per pound
Show nutritional information
This is our estimate based on online research.
Fat:7 g
Carbohydrates:5 g
Protein:0 g
Calculated per serving.

Serves: 3

Serves: 3decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Thoroughly clean chicken, including the body cavity, and remove the giblets and neck.
  2. Pat dry with paper towels.
  3. Place in a baking dish or roasting pan, breast side up.
  4. Preheat oven to roast at 350°F.
  5. In a small bowl, combine garlic, rosemary, pepper, lemon zest, and olive oil.
  6. Rub herb and oil mixture onto the entire chicken, including inside the body cavity.
  7. Cut the leftover lemon in half, and place inside the body cavity of the bird.
  8. Roast chicken 20–30 minutes per pound, until it has reached 170°F in the breast, and the juices run clear.
  9. Allow to rest for 5 minutes after removing from oven.
  10. Carve and serve.


When garlic burns, it becomes very bitter. To avoid bitter-tasting garlic, omit the minced garlic from the rub, and place whole cloves (the more the merrier!) into the body cavity along with the fresh lemon. This will infuse the chicken with the aroma of garlic and lemon.

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  1. sarahrsprouse
    October 22, 2012

    This was terrific – easy, tasty and I had all the ingredients on hand! I covered the chicken after it had browned to stop the garlic and lemon from burning – worked pretty well. Will be making this again for sure!

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