I kid you not, this lemon garlic chicken was the most tender and juicy roast chicken I’ve ever made. I brined it overnight and make sure to take it out as soon as the thermometer read 165 F. I didn’t mind that the chicken had an uneven color. I’d rather have a tender and juicy chicken rather than a beautifully golden dry chicken.
It’s Monday, so I served this with a tomato-cucumber salad and sauteed spinach. So good. Although this goes so well with white rice and lentils. The lemon that cooks in the cavity turns out super lemony and I love dipping the meat in that lemon juice. So good. Overall, I loved it and will make it every week if I could. So easy.
More Chicken Recipes
- Honey Lime Chicken Thighs
- Instant Pot Chicken Wings
- Creamy Baked Chicken Legs
- Sheet Pan Chicken and Vegetables
- Halal NYC Cart Chicken and Rice
Lemon Garlic Roast Chicken
- 1/4 cup salt
- 6 1/2 cups water
- 5-6 lb whole chicken
- 5 garlic cloves
- 2 lemons
- 4 ounces butter
- Salt and pepper to taste
- 1 sprig rosemary
- In a large pot combine 6 cups water and kosher salt.
- Rinse and pat dry the chicken.
- Place the chicken in the large pot and refrigerate for a minimum of 4 hours.
- Rinse the chicken and pat dry it with a paper towel and let the chicken come to room temperature.
- Preheat oven to 400 degrees.
- In a small bowl, mix the softened unsalted butter, chopped garlic, the juice of 1 lemon, salt, and pepper.
- Rub the butter mixture under the skin and outside of the chicken leaving about 2 tbsp behind for basting. Sprinkle some extra salt on the skin.
- Cover the chicken breast with foil and bake for 20 minutes.
- Baste the chicken with the leftover butter mixture.
- Cover the breast with the foil, place the chicken back in the oven, while basting every 20 minutes.
- Uncover the breast after cooking the chicken for 45 minutes.
- Cook until the thickest part of the chicken reaches 165 degrees F.
- Let the chicken rest for 10 minutes covered before carving.