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Simple Lemon Garlic Roast Chicken

 This delicious, moist, juicy chicken is sure to become a family favorite as well as a weeknight staple. Sometimes the simple basic dishes tastes the best. This chicken recipe sure is, enjoy!

Course Main Course
Cuisine Mediterranean
Servings 4 servings
Author Pam Beth


  • 1 whole chicken
  • 2 tbsp extra virgin olive oil plus 1 tsp for outside of chicken
  • 2 tbsp garlic cloves, grated or minced
  • 2 tbsp lemon zest
  • 1 tsp fresh parsley, optional
  • 1/4 tsp sea or kosher salt
  • 1/2-3/4 tsp sea or kosher salt (again)
  • 1/4-1/2 tsp ground black pepper
  • 2 tbsp fresh lemon juice
  • 1/2 cup cold water
  • lemon slices for garnish, optional
  • 2 tbsp parsley for garnish, optional


  1. 1.Preheat oven to 450 degrees F. Remove bag with giblets and neck from chicken cavity, discard.

    2.In a small bowl, combine 2 tablespoons olive oil, garlic, lemon zest, parsley, 1/4 tsp salt and pepper. Use a fork to mix gently. Gently separate skin from meat, rub mixture on meat under skin.

    3.Tie legs with ovenproof sting. Rub outside of chicken with 1 teaspoon olive oil and remaining salt.

    4.Place chicken on wire ovenproof rack and into a roasting pan.

    5.Pour lemon juice and water into the bottom of pan.

    6.Roast for 1 hour or until you see the juices run clear. The internal temperature should reach anywhere from 165 to 175. I like 175 degrees.

    7.When chicken is done, lift from roasting pan and tilt slightly to allow juices inside cavity to run into pan. Place chicken on platter. Let chicken stand 10 minutes. This is an important step. It will make slicing into the chicken much easier