This post may include affiliate links. Thank you for your support.

Unleash your inner chef with my foolproof oven roasted whole chicken. This straightforward recipe combines zesty citrus, pungent garlic, and aromatic herbs with essential roasting techniques to create a juicy roast where crisp skin and succulent meat collide. Get ready to impress and brighten up your dinner table with this simple lemon roasted chicken!

Overhead photo of roasted lemon chicken on a parchment covered cutting board.

Table of Contents

About this oven roasted whole chicken

If you’re looking for a straightforward, yet impressively delicious recipe for oven roasted whole chicken that delivers perfect results with minimum effort, you’ve come to the right place! This easy-to-follow recipe tutorial ensures juicy, tender meat with crispy skin and plenty of flavor.

This roast chicken recipe combines the bright, zesty citrus of lemons with pungent garlic, aromatic herbs, and fragrant spices to create a delightful flavor profile that’s sure to please everyone around the table. 

Wonderfully versatile, this roast lemon chicken is perfect for any occasion – whether it’s a simple weeknight dinner or special holiday gathering. It pairs excellently with a wide variety of side dishes, from roasted vegetables to creamy mashed potatoes and fluffy rice pilafs, allowing you to customize your meal to suit your tastes. 

Plus, lemony roasted chicken makes the most wonderful leftovers. Transform them into hearty salads, chicken soups, sandwiches, casseroles, and more. Literally, it’s the recipe that will keep on giving!

Why you’ll love this recipe

  • Flavorful Simplicity. With an emphasis on simple ingredients and straightforward methods, this recipe for roast chicken with lemons makes it easy for any home cook to create a delicious, restaurant-quality meal without any complicated techniques.
  • Guaranteed Juiciness. This oven roasted whole chicken recipe includes tips for ensuring juicy, tender meat with crispy skin.
  • Flavor Variations. Endlessly customizable, I provide different seasoning options, from simple herbs and lemon to a medley of citrus, allowing you to create the perfect roast of chicken to suit YOUR taste buds.
  • Helpful Visuals. This tutorial for roasting chicken is complete with step-by-step photos, making it easier to follow along and know exactly what to expect at each stage of cooking.
  • Versatile Meal Option. Oven roast chicken with lemon and garlic is incredibly adaptable and works great for various occasions, from casual family dinners to festive gatherings. Meaning you can impress anyone and everyone with minimal effort. Hooray!
Overhead photo of a raw whole chicken, lemon, garlic cloves, and spices neatly arranged on a kitchen counter.

Ingredients for roasted lemon chicken

  • Whole Chicken. A 3 ½ to 4 ½ pound whole roasting chicken is the star of the dish. Be sure to look for chickens that are firm to the touch with a good layer of fat for optimal roasting. And check the sell-by date to ensure freshness.
  • Kosher Salt and Black Pepper. Salt enhances the natural flavors of the roast chicken and helps to achieve a crispy skin. And freshly ground black pepper adds a warm, slightly spicy note.
  • Baking Powder. This leavening agent is one of the secrets to achieving crispy chicken skin as it promotes browning during roasting. Check the expiration date on the package, as it can lose its potency over time.
  • Whole Lemon. Fresh lemon lends a bright, citrusy flavor that beautifully enhances the roasted chicken. When grocery shopping, select firm lemons and avoid any that are dull or have soft spots.
  • Garlic. Crushed and peeled garlic cloves provide a robust, aromatic flavor that infuses the lemon garlic roasted chicken with mellow deliciousness.
  • Onion Powder. This pantry spice lends a concentrated onion flavor that complements the fresh garlic. Look for brands that list onion as the only ingredient for the best taste.
  • Dried Thyme and Dried Rosemary. Thyme brings a warm, earthy flavor, while rosemary adds a fragrant, pine-like flavor.
  • Neutral Oil. You’ll need a neutral, high heat oil such as canola oil or vegetable oil for coating the whole chicken. Be sure to avoid olive oil and extra-virgin olive oil as they’re not suitable for high-heat cooking.

Recipe variations

  • Herb Roasted Chicken. Instead of just thyme and rosemary, add a blend of fresh herbs like parsley, oregano, and basil to the chicken’s cavity. This will create a more complex flavor profile.
  • Spicy Lemon Roast Chicken. Add red pepper flakes or smoked paprika to the oil and seasoning mix for a little heat.
  • Honey Lemon Glazed Chicken Roast. Mix honey with fresh lemon juice and brush it over the lemon garlic chicken during the last 15 minutes of roasting for a sweet, sticky finish.
  • Citrusy Roasted Chicken. Instead of just using a lemon, use a mix of citrus fruits like oranges, limes, and grapefruits for a more complex flavor flavor.
  • Beer Braised Whole Chicken. Pour a little beer into the roasting pan to infuse the lemony roasted chicken with unique flavors. However, please keep in mind that if you’re looking for crispy skin, you’ll want to keep the cooking environment dry, instead of moist.
Overhead photo of a raw whole brined chicken seasoned with salt and pepper - before roasting.

How to roast chicken with lemons

  1. Dry Brine the Chicken: Pat the chicken completely dry with paper towels and then season the inside cavity and underneath the skin of the chicken with kosher salt. Next, combine the kosher salt with the baking powder and black pepper. Then, use your hands and rub the baking powder mixture all over the outside of the chicken. Place the whole chicken into the fridge and let brine for at least 8 hours, or up to 24 hours.
  2. Stuff Chicken Cavity: Stuff the lemon quarters and garlic cloves inside the cavity of the chicken.
  3. Truss the Chicken: Arrange the whole chicken so that it’s breast side up on your work surface. Then tuck the wings behind the back and use butcher’s twine to truss the chicken.
  4. Combine Oil and Seasonings for Chicken: In a small bowl, combine the onion powder, rosemary, thyme, and oil.
  5. Brush Chicken with Seasoned Oil: Bush the flavored oil mixture all over the outside of the entire bird. Next, arrange the chicken on the wire rack inside a roasting pan with the breast-side-down in the pan.
  6. Roast Whole Chicken: Place the chicken into a 450-degree oven and roast for 20 minutes.
  7. Rotate Chicken, Reduce Temp, Continue to Roast: Remove the pan from the oven. Reduce the oven temperature to 350-degrees Fahrenheit. Flip the bird over so that the chicken breasts are now facing up. Then, return it to the oven and continue to roast the chicken for 25 to 45 minutes, or until the breasts register 130-degrees on an instant read thermometer.  
  8. Increase Oven Temperature and Continue to Roast: Increase the oven temperature to 500-degrees Fahrenheit. Then continue to roast the whole chicken for 10 to 20 minutes, or until the skin is golden brown and crisp; the breasts register 160-degrees, and the thighs register 175-degrees.
  9. Let Chicken Rest: Place on to a clean work surface and let the lemony roasted chicken rest for 20 minutes.
  10. Carve and Serve or Use in Recipes: Carve the roast chicken with lemon and garlic or use the roasted chicken meat in your favorite recipes that call for rotisserie chicken. Enjoy!

Expert tips to ensure to most success!

  • Choose the Right Chicken. Select a fresh, “air-chilled” chicken that is firm to the touch for superior flavor and texture. Regular chickens are chilled in water, which adds extra moisture and can prevent browning, while chickens with the label “air-chilled” are relatively dry.
  • Brine it for Moisture. Be sure to dry brine the bird with a combination of kosher salt, baking powder, black pepper for at least 8 hours, or up to 24 hours, before roasting. Brining keeps the meat juicy during cooking.
  • Use Baking Powder. Using baking powder in your brine helps achieve that coveted crispy skin.
  • Dry the Skin. Make sure you pat the whole chicken completely dry with paper towels paper towels before seasoning and roasting. This step removes excess moisture and aids in the browning and crisping of the skin.
  • Room Temperature Chicken. To ensure even roasting, let the raw chicken sit at room temperature for at least 30 minutes to 1 hour before roasting.
  • Add Aromatics. Stuff the chicken cavity with lemon quarters, whole garlic cloves, and fresh herbs to enhance the chicken meat’s flavor as it roasts.
  • Season Generously. Don’t skimp on the seasonings! Brush the chicken generously with salt and pepper seasoned oil.
  • Use a Roasting Rack. You must elevate the chicken on a roasting pan to allow for circulation if you’re looking for evenly crispy skin.
  • Don’t Baste the Chicken. Basting the whole chicken with hot juices actually causes dry meat and keeps the skin from crisping. Plus, opening the oven door prevents even roasting.
  • Temp It. Use an instant-read meat thermometer to ensure the chicken reaches an internal temperature of 160-degrees in the breast and 175-degrees in the thighs.
  • Let the Roasted Chicken Rest. You must let the chicken rest for at least 20 minutes after roasting and before carving the chicken. Resting allows the internal juices to redistribute evenly throughout the meat, resulting in a moister, more flavorful bird.
Overhead photo of a trussed and seasoned whole chicken in a roasting pan - before roasting.

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

Can I roast a frozen chicken?

No, it’s not recommended to roast a frozen chicken. Trying to oven roast a chicken from a frozen-state will cause the meat to cook unevenly and improperly. ALWAYS thaw the whole chicken in the refrigerator before oven roasting.

How can I ensure my chicken stays moist during roasting?

Brining the chicken with salt before roasting ensures the meat stays juicy during roasting. While adding aromatics like garlic and lemon to the cavity will also help.

Some home cooks will recommend basting the chicken with its own juices halfway through cooking. HOWEVER, basting isn’t actually necessary. Opening the oven door repeatedly will slow down the cook time. And if you are looking for crispy skin, basting is not recommended.

Why should I use lemons in my roast chicken?

Adding whole lemons to the cavity of the chicken before roasting adds a bright, citrusy flavor that emphasizes the richness of the meat. Plus, the acidity helps tenderize the chicken meat and enhances the overall taste.

Should I cover the chicken while it roasts?

If you’re looking to achieve crispy chicken skin you’ll need to roast the chicken uncovered. Covering while roasting will cause the chicken to steam, making the skin the opposite of crisp.

Should I use the convection setting if my oven allows?

The convection setting is nothing more than a fan mechanism that forces air to circulate through the oven. What this means is that the entire oven will be heated to an even temperature – overriding any hot or cold spots you have in your oven. This even temperature and air flow cooks food faster and allows for better browning and crispiness.

So, if your oven has the setting, I recommend using convection for roasting chicken. However, you’ll need to make some adjustments since this recipe is developed for standard ovens.

The general rule of thumb – reduce the oven temperature by about 25-degrees. But, please note, exact adjustments will vary depending upon the brand, model, and age of your oven.

Can I use other herbs besides thyme and rosemary?

Absolutely! Chicken is incredibly mild and takes on the flavors of other ingredients well. I recommend experimenting with fresh herbs like oregano, parsley, or sage, and spices such as paprika, Italian seasonings, Greek seasonings, Cajun seasonings, lemon pepper, and much more to customize the flavor of your oven roasted chicken to your liking.

How do I know when my chicken is fully cooked?

You’ll want to use a meat thermometer to check the internal temperature of your lemony roasted chicken. Chicken is fully cooked when the breasts register 160-degrees, and the thighs register 175-degrees. (After resting the chicken breast should reach 165°F (75°C) when tested in the thickest part.)

Is it necessary to let the chicken rest after roasting?

If you’re looking for restaurant-quality roasted chicken recipe, you’re going to need to let it rest for at least 15 minutes before carving and serving.

Resting after roasting achieves two things:

  • Brings Roast to Temperature: You want to pull the whole chicken from the oven once the breasts reach 160-degrees to avoid over-cooking and dry meat. The chicken will continue to cook while it’s resting, bringing the final temperature of the chicken up to 165-degrees.
  • Redistributes Juices: Resting the roast chicken with lemon and garlic allows the juices to settle and redistribute throughout the meat, resulting in a much more tender, juicy, and flavorful roasted chicken.
Close-up photo of crispy skin on a lemon chicken roast.

Serving lemony roasted chicken

Common serving suggestions

Unique serving ideas

Storing leftovers

Storage Instructions

  • Cool It: Let the roasted lemon chicken cool to room temperature before storing any leftovers in an airtight container.
  • Then, Refrigerate: Store in the fridge for up to 3-4 days.

Freezing Instructions

  • Freezing Leftovers: Allow the cooked chicken to cool completely to room temperature. Then, separate the meat from the bones and wrap the chicken meat tightly in plastic wrap or aluminum foil. Next, place the wrapped meat in a freezer-safe bag or container to prevent freezer burn.
  • Freezer Tip: Consider portioning the chicken into individual servings before freezing. This makes it easier to thaw only what you need for future meals.
  • Freeze It: Store the roast chicken in the freezer for up to 4 months.
  • Thawing: When ready to use, thaw the frozen chicken in the refrigerator overnight. Or, for quicker thawing, you can place it in a sealed bag and submerge the roast chicken with lemon and garlic in cold water.
Angled photo of a partially carved roasted garlic and lemon chicken on a cutting board - exposing the tender meat.

Now that you’re equipped with all the tips and tricks for crafting the best mouthwatering oven roasted whole chicken with lemons and garlic, it’s time to roll up your sleeves and get to cooking! Gather your ingredients, invite some friends or family over, and enjoy a delightful meal that’s sure to impress. Let the deliciousness begin—happy roasting!

Cheyanne

Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!

More roasted poultry recipes!

Overhead photo of an oven roasted whole chicken on a wood cutting board with carving tools.

Oven Roasted Whole Chicken

Author: Cheyanne Holzworth
Total Time: 1 hour 15 minutes
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 4 servings
Print Recipe Pin Recipe
Unleash your inner chef with my foolproof oven roasted whole chicken. This straightforward recipe combines zesty citrus, pungent garlic, and aromatic herbs with essential roasting techniques to create a juicy roast where crisp skin and succulent meat collide. Get ready to impress and brighten up your dinner table with this simple lemony roasted chicken!

Equipment

  • 1 Roasting Pan or Rimmed Baking Sheet – with wire rack (for brining and roasting the whole chicken)
  • 1 Small mixing bowl – for the chicken seasoning
  • 1 Pastry brush – for brushing chicken with seasoning and oil

Ingredients 

Instructions

  • Dry Brine the Chicken: Arrange a wire rack or v-rack on a rimmed baking sheet and set aside.
    Place the bird on a clean work surface and pat the chicken completely dry with paper towels.
    Then, season the inside cavity of the chicken with 1 teaspoon of kosher salt.
    Next, carefully loosen the skin by running your hand or the handle of a wooden spoon between the skin and the breast meat. Then use your fingers to rub 1 teaspoon of kosher salt underneath the skin.
    In a small bowl, combine 2 teaspoons of kosher salt with the baking powder and ½ teaspoon ground black pepper. Next, use your hands and rub the baking powder mixture all over the outside of the chicken, including the underside of the chicken.
  • Let Chicken Brine in Fridge: Place the dry rubbed chicken onto the wire rack and refrigerate, uncovered, for at least 8 hours, ideally for 12 hours, or up to 24 hours.
  • Preheat Oven and Prep Pan: Adjust the oven rack to the lower third position and then preheat the oven to 450-degrees Fahrenheit.
    Line a roasting pan or heavy rimmed baking sheet with lightly crumbled aluminum foil and then set a wire rack on top of the foil. Set the pan aside.
    (Why crumple the aluminum? Anytime you are roasting at high heat, crumple the aluminum foil and then spread that wrinkled sheet onto your baking sheet. The crumpled foil will create tiny air pockets with aid in air circulation.)
  • Stuff Chicken Cavity with lemon and Garlic: Place the chicken on a clean work surface and use paper towels and pat the outside and inside of the chicken completely dry again.
    Next, stuff the lemon quarters and peeled, crushed garlic cloves inside the cavity of the chicken.
  • Truss the Chicken: Arrange the whole chicken so that it’s breast side up on your work surface.
    First, tuck the wings behind the chicken's back.
    Then, using butcher’s twine, run the center of the twine under the tip of the tail end and truss the chicken by tying the drumsticks together at their ends, securing the legs and the tip of the tail together in one bundle.
    Next, crisscross the twine and pass along the crevasse where the legs meet the breast and pass the twine over the wings to hold them into place.
    Finally, tie the twine securely around the stump of the neck. And then set the chicken aside.
  • Combine Oil and Seasonings for Chicken: In a small bowl, combine the onion powder, rosemary, thyme, and oil until thoroughly combined.
  • Brush Chicken with Seasoned Oil: Use a pastry brush to brush a little more than half of the oil and spice mixture all over the outside of the breast side of the whole chicken.
    Next, arrange the chicken on the wire rack so that the chicken is breast-side-down in the pan.
    Then brush the remaining oil all over the back of the chicken.
  • Roast Whole Chicken at 450 degrees: Place the chicken into the preheated oven and roast for 20 minutes.
  • Rotate Chicken, Reduce Oven Temp, Continue to Roast: Remove the pan from the oven. Reduce the oven temperature to 350-degrees Fahrenheit.
    Using wads of paper towels to protect your hands, flip the bird over so that the chicken breasts are facing up.
    Return to the oven and continue to roast the chicken for 25 to 40 minutes, or until the breasts register 130-degrees on an instant read thermometer.
  • Increase Oven Temperature and Continue to Roast: Increase the oven temperature to 500-degrees Fahrenheit.
    Once the oven is preheated, return the whole chicken to the oven, and continue to roast for 10 to 20 minutes, or until the skin is golden brown and crisp; the breasts register 160-degrees, and the thighs register 175-degrees.
  • Let Chicken Rest: Remove the roasted chicken from the oven and place on to a clean work surface. Let rest for 20 minutes.
  • Carve and Serve Oven Roasted Whole Chicken: Carve the roast chicken or use the roasted chicken meat in your favorite recipes that call for rotisserie chicken. Enjoy!
    Overhead photo of an oven roasted whole chicken on a wood cutting board with carving tools.

Notes

  • Brine it for Moisture. Be sure to dry brine the bird with a combination of kosher salt, baking powder, black pepper for at least 8 hours, or up to 24 hours, before roasting. Brining keeps the meat juicy during cooking.
  • Use Baking Powder. Using baking powder in your brine helps achieve that coveted crispy skin.
  • Dry the Skin. Make sure you pat the whole chicken completely dry with paper towels paper towels before seasoning and roasting. This step removes excess moisture and aids in the browning and crisping of the skin.
  • Stuffing Chicken Cavity: You can add any aromatics you like with chicken to the cavity of the bird. Think of flavoring ingredients such: as sprigs of thyme or parsley, peeled and quartered shallots, and so on.
  • Room Temperature Chicken. To ensure even roasting, let the raw chicken sit at room temperature for at least 30 minutes to 1 hour before roasting.
  • Don’t Baste the Chicken. Basting the whole chicken with hot juices actually causes dry meat and keeps the skin from crisping. Plus, opening the oven door prevents even roasting.
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can!
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 71kcal    Carbohydrates: 2g    Protein: 0.3g    Fat: 7g    Saturated Fat: 1g    Polyunsaturated Fat: 2g    Monounsaturated Fat: 4g    Trans Fat: 0.03g    Cholesterol: 0.2mg    Sodium: 2mg    Potassium: 122mg    Fiber: 0.3g    Sugar: 0.1g    Vitamin A: 11IU    Vitamin C: 1mg    Calcium: 56mg    Iron: 0.5mg
Course: entree
Cuisine: French

Did you make this recipe?

Mention @nospoonnecessary on Instagram and tag it #nospoonnecessary!

©No Spoon Necessary.  All images and content are under copyright protection. Please do not use any images without prior permission. If you want to reference this recipe, please do so by linking directly to this post.