Lemon Garlic Roasted Chicken (Printable)
Tender lemon and garlic chicken paired with crispy, golden potatoes for a warm, satisfying meal.
# What You'll Need:
→ Chicken
01 - 1 whole chicken (approximately 3.3 lbs), patted dry
02 - 2 tablespoons olive oil
03 - 1 lemon, halved
04 - 6 garlic cloves, peeled and smashed
05 - 1 teaspoon salt
06 - ½ teaspoon freshly ground black pepper
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried thyme
09 - 1 teaspoon paprika
→ Potatoes
10 - 1.75 lbs baby potatoes, halved
11 - 2 tablespoons olive oil
12 - 1 teaspoon salt
13 - ½ teaspoon black pepper
14 - 1 teaspoon dried rosemary
→ Garnish
15 - Fresh parsley, chopped (optional)
16 - Lemon wedges (optional)
# How To Make It:
01 - Preheat the oven to 400°F.
02 - Combine olive oil, salt, pepper, oregano, thyme, and paprika in a small bowl, mixing thoroughly.
03 - Rub the chicken inside and out with the spice mixture, then stuff the cavity with lemon halves and smashed garlic cloves.
04 - Place the chicken in the center of a large roasting pan.
05 - Toss the baby potatoes with olive oil, salt, pepper, and rosemary, then arrange them evenly around the chicken in the pan.
06 - Roast for 1 hour 10 minutes, basting the chicken with pan juices halfway through, until the skin is golden and an internal thermometer reads 165°F.
07 - Remove from oven and let the chicken rest for 10 minutes before carving.
08 - Carve chicken and serve with the roasted potatoes, garnished with fresh parsley and lemon wedges if desired.
# Tips from dashanddishes:
01 -
- Everything cooks in one pan, which means fewer dishes and more time enjoying dinner.
- The chicken stays impossibly tender while the skin turns golden and crispy without any fussing.
- Roasted potatoes absorb all the savory pan juices, becoming better than any side dish you could make separately.
02 -
- Patting the chicken dry is non-negotiable if you want crispy skin instead of steamed poultry.
- Basting halfway through isn't just tradition, it actually makes the difference between dry and tender meat.
- Don't crowd the potatoes in the pan or they'll steam instead of roast, so give them space to brown.
03 -
- Spreading the potatoes in a true single layer means they all get those golden, crispy edges instead of steaming in the middle of the pile.
- If you want the skin extra crackly, increase the oven temperature to 220°C (425°F) for the last 15 minutes of roasting.