Of course. This is a quintessential, foolproof recipe for a complete, healthy, and incredibly flavorful one-pan meal. Roasting a chicken with lemon and garlic fills your home with an irresistible aroma and yields juicy meat with crispy skin and perfectly caramelized vegetables.
Here is a classic, detailed recipe.
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The Spirit of the Dish
This method is all about simplicity and technique. High heat ensures crispy skin and juicy meat, while the lemon and garlic infuse the chicken and vegetables with a bright, savory flavor. The pan juices create a natural, delicious sauce. It’s impressive enough for a Sunday dinner yet simple enough for a weeknight.
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Lemon Garlic Roasted Chicken with Vegetables
This recipe serves 4-6 people.
Ingredients:
For the Chicken:
· 1 whole chicken (4-5 lbs / 1.8-2.2 kg), patted completely dry with paper towels
· 2 lemons (one sliced, one juiced)
· 1 whole head of garlic, halved horizontally
· 4 tablespoons unsalted butter, softened (or olive oil)
· 1 tablespoon fresh thyme leaves (or 1 tsp dried)
· 1 tablespoon fresh rosemary, chopped (or 1 tsp dried)
· Salt and freshly ground black pepper
For the Vegetables:
· 1 ½ lbs baby potatoes, halved (or Yukon Gold potatoes, chopped)
· 3 large carrots, peeled and cut into 2-inch chunks
· 1 large yellow onion, cut into wedges
· 2 tablespoons olive oil
· Salt and pepper to taste
· Optional: other hardy vegetables like parsnips, fennel, or whole garlic cloves.
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Instructions:
1. Preheat and Prepare: Preheat your oven to 425°F (220°C). This high heat is key for crispy skin.
2. Season the Chicken: In a small bowl, mix the softened butter with the thyme, rosemary, 1 teaspoon of salt, and ½ teaspoon of pepper.
· Carefully loosen the skin of the chicken breast by sliding your fingers between the skin and the meat. Spread about half of the herb butter under the skin directly onto the meat. This will keep the breast incredibly moist and flavorful.
· Rub the remaining herb butter all over the outside of the chicken. Season the entire outside of the chicken generously with more salt and pepper.
3. Stuff the Cavity: Place the halved head of garlic and the sliced lemon inside the chicken cavity. This will steam from the inside, perfuming the meat.
4. Prepare the Vegetables: In a large bowl, toss the potatoes, carrots, and onion with the olive oil, lemon juice, ½ teaspoon of salt, and ¼ teaspoon of pepper.
5. Assemble the Pan: Spread the vegetables in an even layer in a large roasting pan or rimmed baking sheet. Place the seasoned chicken on top of the vegetables, breast-side up.
6. Roast: Place the pan in the preheated oven. Roast for 50-75 minutes (approximately 15 minutes per pound). The chicken is done when the thickest part of the thigh reads 165°F (74°C) on an instant-read thermometer and the juices run clear. The skin should be deep golden brown and crispy.
7. Rest is Crucial: Once done, remove the chicken from the oven. Carefully transfer it to a cutting board or platter and let it rest for 15-20 minutes. Do not skip this step! Resting allows the juices to redistribute throughout the meat, ensuring every bite is moist.
8. Finish and Serve: While the chicken rests, you can give the vegetables a stir and return them to the oven if you’d like them a bit more caramelized.
· To serve, carve the chicken and arrange it on a platter with the roasted vegetables. Spoon any pan juices over the top for added flavor.
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Tips for a Perfect Roast Chicken:
· DRY SKIN IS NON-NEGOTIABLE: Patting the skin completely dry is the single most important step for achieving crispy, not steamed, skin.
· Bring to Room Temp: Take the chicken out of the fridge 30-60 minutes before roasting. A cold chicken won’t cook as evenly.
· Truss the Chicken (Optional): Tying the legs together with kitchen twine helps the chicken cook more evenly and gives it a nicer shape.
· Don’t Crowd the Pan: Ensure the vegetables are in a single layer. If they are piled on top of each other, they will steam instead of roast.
· Baste for Color: If the skin is browning too quickly, you can tent the breast loosely with foil partway through cooking.
· Make a Simple Gravy: After removing the chicken and vegetables, place the roasting pan on the stovetop over medium heat. Add a cup of chicken broth or white wine, scrape up all the browned bits, and let it reduce slightly for a delicious pan sauce.
Enjoy this timeless, comforting, and absolutely delicious meal