Best 8 The Best Roasted Lemon Chicken Recipes

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Indulge in a culinary delight with our comprehensive guide to roasting the perfect lemon chicken. This classic dish tantalizes taste buds with its succulent, juicy chicken enveloped in a vibrant, tangy lemon sauce. Whether you prefer a crispy skin or tender, fall-off-the-bone meat, we've gathered a collection of delectable recipes that will elevate your roasted lemon chicken experience. Discover the secrets to selecting the finest ingredients, mastering the art of roasting, and creating a flavorful marinade that infuses the chicken with an explosion of citrusy goodness. Unlock the culinary magic and prepare to impress your family and friends with the ultimate roasted lemon chicken.

Here are our top 8 tried and tested recipes!

LEMON ROASTED CHICKEN



Lemon Roasted Chicken image

This is one of our favorite ways to make chicken! Not only is it easy, but it is juicy, tender and filled with flavor!

Provided by Holly Nilsson

Categories     Main Course

Time 2h

Number Of Ingredients 6

2 tablespoons olive oil
2 tablespoon butter (softened)
1 lemon
3-4 cloves garlic (minced)
salt & black pepper to taste
1 whole chicken (approx 3 lbs)

Steps:

  • Zest the yellow rind of the lemon. Cut the lemon in half and juice half of the lemon into a small bowl. Add the rind, olive oil, softened butter, garlic, salt and pepper. Stir well (the mixture should be fairly thick).
  • Gently lift the skin from the chicken breasts and place about 1 tablespoon of the butter mixture under the skin. Massage it evenly across the breasts.
  • Cover the skin of the chicken with the remaining butter mixture. Refrigerate for 30-45 minutes.
  • Preheat oven to 425°F. Slice the remaining lemon half and place it inside the chicken along with ½ an onion. Tie the legs together. Place the chicken in a shallow pan breast side up and place in oven.
  • Turn oven down to 375°F and bake for 1 ¼ hours or until the inner thigh reaches 165°F.

Nutrition Facts : Calories 532 kcal, Carbohydrate 3 g, Protein 35 g, Fat 41 g, SaturatedFat 12 g, Cholesterol 157 mg, Sodium 184 mg, ServingSize 1 serving

ROASTED LEMON CHICKEN



Roasted Lemon Chicken image

Make and share this Roasted Lemon Chicken recipe from Food.com.

Provided by mommyof 3

Categories     Chicken

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 7

1 whole chicken (about 3 pounds)
1 head garlic
2 tablespoons olive oil
chopped fresh parsley
2 lemons
2 tablespoons butter
salt and pepper

Steps:

  • Cut up 1 lemon into 8 pieces and rub the outside of the chicken with the peel side of the pieces and then put the lemon pieces into the chicken with the garlic.
  • Season with salt and pepper.
  • Pour a mixture of half of the olive oil and half of the butter on top and pour the rest inside of the chicken.
  • Roast for 1 1/2 hours in a preheated oven of 325 degrees.
  • Half-hour before chicken is done roasting pour the juice from the second freshly squeezed lemon over the top and sprinkle the chicken with the chopped parsley and return the chicken to the oven to finish roasting.

Nutrition Facts : Calories 575.2, Fat 43.7, SaturatedFat 13.2, Cholesterol 172.7, Sodium 187.4, Carbohydrate 5.1, Fiber 0.8, Sugar 0.6, Protein 39

THE BEST ROASTED LEMON CHICKEN



The Best Roasted Lemon Chicken image

This easy to prepare recipe was found in a Cook's Illustrated Magazine. It takes alittle time, but well worth it. I left out the final steps because it wasn't needed for this juicy & best tasting roasted chicken that I have ever come across. I think the secret of the juicyness is that you brine the chicken first. So this is a must for this recipe.

Provided by CabinKat

Categories     Very Low Carbs

Time 2h15m

Yield 2-4 serving(s)

Number Of Ingredients 9

1 cup kosher salt or 1/2 cup table salt
2 quarts water
1 (3 1/2-4 lb) whole chickens
vegetable oil cooking spray
2 medium lemons (small will be fine as well)
6 medium garlic cloves, peeled and crushed
2 tablespoons melted butter
ground black pepper
1 3/4 cups canned chicken broth

Steps:

  • In a large bowl (enough to hold chicken plus two quarts water) disolve salt in water. Add chicken and submerge, covering with lid. I put a small domed lid over chicken before covering so that the whole chicken is under water. Refrigerate for 1 hour. After one hour remove chicken and pat dry with paper towel. Set aside and prepare rack.
  • Adjust oven rack to lower-middle position; heat oven to 375 degrees. Spray V-rack (can use another rack, but chicken must be above liquid, at least 2") with cooking spray and set in flameproof roasting pan or lasagna pan.
  • Cut lemons lengthwise into quarters. Rub garlic in the cavity of the chicken. Add lemons, fit as many as you can without over stuffing. Thread long wooden or metal skewers through flaps to close cavity. Brush breast side up with butter and season GENEROUSLY with pepper. Then do other side. Place chicken breast side down in V-rack and roast chicken for another 40 minutes.
  • Remove roasting pan & chicken from oven and increase temperature to 450 degrees. Using 2 large wads of paper towels turn chicken over to breast side up. Add chicken broth to pan, place chicken back in oven and roast for another 35-40 minutes or until thermometer registers 165 to 170 degrees.
  • Once chicken has finished, "remove lemons", and let sit for at least 10 minutes before carving. Then carve and enjoy.

SKILLET-ROASTED LEMON CHICKEN



Skillet-Roasted Lemon Chicken image

Provided by Ina Garten

Categories     main-dish

Time 1h25m

Yield 3 servings

Number Of Ingredients 11

2 teaspoons fresh thyme leaves
1 teaspoon whole fennel seeds
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/3 cup good olive oil
1 lemon, halved and sliced 1/4 inch thick
1 yellow onion, halved and sliced 1/4 inch thick
2 large garlic cloves, thinly sliced
1 (4-pound) chicken, backbone removed and butterflied
1/2 cup dry white wine, such as Pinot Grigio
Juice of 1 lemon

Steps:

  • Preheat the oven to 450 degrees F.
  • Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.
  • Distribute the lemon slices in a 12-inch cast iron skillet and distribute the onion and garlic on top. Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.
  • Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
  • Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken in quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion.

ROASTED LEMON CHICKEN



Roasted Lemon Chicken image

This gorgeous herb-rubbed chicken is so moist and tender that you'll want to serve it for special occasions as well as family suppers. Margaret Wilson of Hemet, California shared the succulent entree.

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 8

1 whole broiler/fryer chicken (3-1/2 pounds)
1-1/2 teaspoons salt-free lemon-pepper seasoning
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon dried thyme
1 medium lemon, halved
2 fresh rosemary sprigs

Steps:

  • Loosen skin around chicken breast, leg and thigh. Combine the seasonings; rub half under skin. Cut half of the lemon into quarters and place in the cavity along with rosemary sprigs. Skewer openings; tie drumsticks together with kitchen string. , Place chicken breast side up on a rack in a roasting pan. Squeeze the remaining lemon over chicken; rub with remaining spice mixture. Bake, uncovered, at 375° for 1 to 1-1/2 hours or until chicken juices run clear and a thermometer reads 180° (cover loosely with foil if browning too quickly). Cover and let stand for 15 minutes. Remove and discard skin, and discard lemon and herbs from cavity before carving.

Nutrition Facts : Calories 197 calories, Fat 8g fat (2g saturated fat), Cholesterol 90mg cholesterol, Sodium 215mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

LEMON-PEPPER ROAST CHICKEN



Lemon-Pepper Roast Chicken image

This veggie-stuffed roast chicken has all the flavor of savory lemon-pepper and garlic. A recipe that consists of everyday ingredients. A meal big enough to feed an entire family.

Provided by Bridget

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h50m

Yield 12

Number Of Ingredients 11

4 tablespoons lemon-pepper seasoning
3 tablespoons garlic salt
1 tablespoon ground black pepper
1 tablespoon dried thyme
1 teaspoon salt
3 lemons
2 (3 1/2) pound frozen whole chickens - thawed, rinsed, and dried
2 stalks celery, roughly chopped
6 large green onions, green parts only, chopped
2 cloves garlic, peeled
cooking string

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine lemon-pepper, garlic salt, black pepper, thyme, and salt in a bowl. Set aside. Slice 2 lemons into rounds for stuffing; reserve 1 for juice.
  • Place both chickens in a roasting pan, not touching. Squeeze 1 lemon over both chickens, making sure juice coats evenly. Split sliced lemons, celery, green onions, and garlic in half and stuff each chicken. Use cooking string to tie legs together, making sure legs are facing up. Pat dry rub all over chickens.
  • Bake, uncovered, in the preheated oven for 1 hour. Rotate the pan and baste chicken with juices. Continue to bake, basting often, for 50 minutes. Increase oven temperature to 375 degrees F (190 degrees C) and continue to baste and bake until juices run clear and chickens are no longer pink in the centers, about 40 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 266.9 calories, Carbohydrate 5.7 g, Cholesterol 111.7 mg, Fat 10.1 g, Fiber 2.1 g, Protein 38.1 g, SaturatedFat 2.7 g, Sodium 2135 mg, Sugar 0.6 g

LEMON-ROASTED CHICKEN



Lemon-Roasted Chicken image

This lemon-roasted chicken is perfect for spring gatherings. It's light and pairs well with a variety of sides. -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories     Dinner

Time 4h10m

Yield 6 servings.

Number Of Ingredients 12

1 broiler/fryer chicken (3 to 4 pounds)
2 celery ribs, cut into 1-inch pieces
1 medium onion, chopped
1 medium apple, sliced
1 tablespoon olive oil
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
2 teaspoons sea salt
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1-1/2 teaspoons paprika
1 garlic clove, minced
1 teaspoon pepper
1 medium lemon, sliced

Steps:

  • Fill chicken cavity with celery, onion and apple. Tuck wings under chicken; tie drumsticks together. Place in a 6-qt. slow cooker, breast side up. Rub chicken with oil; rub with rosemary, salt, thyme, paprika, garlic and pepper. Top with lemon., Cook, covered, on low until a thermometer inserted in thickest part of thigh reads at least 170°-175°, 4-5 hours. Remove chicken from slow cooker; tent with foil. Discard vegetables and apple. Let chicken stand 15 minutes before carving.

Nutrition Facts : Calories 318 calories, Fat 19g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 730mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein.

THE BEST ROASTED CHICKEN



The Best Roasted Chicken image

This is the best chicken I have ever made. My husband liked this so much that, because I had leftover potatoes, gravy, and cornbread stuffing, I had to make another chicken.

Provided by Patricia Feeney Monson

Categories     Whole Chicken

Time 1h35m

Yield 6

Number Of Ingredients 9

¼ cup butter, softened
4 cloves garlic, chopped
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 lemon, zested and halved
1 teaspoon salt, divided
1 teaspoon ground black pepper, divided
1 whole chicken
1 tablespoon olive oil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.
  • Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.
  • Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.

Nutrition Facts : Calories 380.8 calories, Carbohydrate 3 g, Cholesterol 117.4 mg, Fat 27.1 g, Fiber 1.1 g, Protein 31.1 g, SaturatedFat 10 g, Sodium 536.5 mg

Tips:

  • Choose the right chicken: A whole chicken, cut into 8 pieces, is ideal for this recipe. You can also use chicken breasts or thighs, but adjust the cooking time accordingly.
  • Use a flavorful marinade: The marinade helps to infuse the chicken with flavor and keep it moist during roasting. Combine olive oil, lemon juice, garlic, herbs, and spices in a bowl, and let the chicken marinate for at least 30 minutes.
  • Roast the chicken at a high temperature: This will help to create a crispy skin and juicy meat. Roast the chicken at 425°F (220°C) for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C).
  • Let the chicken rest before serving: This allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender chicken.

Conclusion:

Roasted lemon chicken is a simple but flavorful dish that is perfect for a weeknight meal or a special occasion. With a crispy skin, juicy meat, and a bright, citrusy flavor, this dish is sure to please everyone at the table. Serve it with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

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