Lemon garlic roasted chicken is the ultimate comfort food, every bite is juicy and delicious!
Fall is here and it's time to start using the oven again. This simple garlic roasted chicken is brined in salt-sugar water. It will make the meat super tender and juicy, while also adding flavor to the chicken.
Don't let cooking a whole chicken intimidate you. Once you get the hang of it you'll be cooking 2-3 at a time. They're fantastic used for sandwiches, soups, and casseroles just to name a few. I specifically use them in my Mini Freezer Chicken Pot Pies, so good!
Tips for making lemon garlic roasted chicken.
- Brining is optional but I highly recommend doing it.
- Make sure you get a tablespoon or two of that seasoned butter under the skin.
- Truss the chicken with cooking twine. It helps ensure the chicken cooks evenly. Here is a great how-to guide.
- I use a 12 inch cast iron skillet but a roasting pan will work too.
- Cook chicken uncovered, to get that skin nice and golden brown.
- Cook until the internal temp is 165 degrees. I use this meat thermometer to check mine.
- Let rest 10 minutes before carving
To brine or not to brine!
Brine is a high concentration of salt and sugar in water. The meat absorbs extra liquid, resulting in a juicier and more flavorful chicken. We do this every year with our Thanksgiving turkey and it makes such a huge difference.
What is Herb De Provence?
I love using these dried herbs on poultry, It adds such a distinctive flavor. Herb De Provence is a huge component in French and Mediterranean cooking. Made up of basil, fennel, marjoram, parsley, rosemary, tarragon, and thyme. There are recipes out there to make your own, but I prefer easy and I just get mine from Amazon. Reasonably priced and it lasts me a while.
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Lemon Garlic Roasted Chicken
This easy slow roasted chicken is juicy and oh so tender. Cooked low and slow in all the buttery garlicky juices.
Ingredients
- 5 lb whole chicken
- 2/3 cup granulated sugar
- 2/3 cup salt
- 10 cups water
- 6 tablespoons butter softened
- 5 cloves garlic minced
- 1 tablespoon Herb DeProvince
- 2 lemons quartered
- 1 1/2 pounds new potatoes
- 1 small onion cut into chunks
- 3 carrots peel and cut into chunks
Instructions
- Place the water, salt, sugar in a large pot. Bring to a simmer over medium heat.
- Simmer for 3-4 minutes or until the salt has dissolved. Let cool completely.
- Add the chicken to the cooled brine. Make sure the chicken is completely submerged.
- Refrigerate 12-24 hours
- Remove the chicken from the brine and pat dry with paper towels.
- Preheat oven to 450 degrees.
- In a small bowl add softened butter, herb de, and garlic and mix until combined.
- Rub chicken with butter mixture, making sure to get under the breast skin.
- Stuff the quartered lemons into the cavity. Tie up your chicken legs with the twine if desired.
- In a large bowl add the potatoes, onions, and carrots. Toss with olive oil and salt and pepper and place into cast iron skillet or baking pan.
- Place chicken on top of the vegetables.
- Bake uncovered on the middle rack for 15 minutes. Then reduce heat to 350 degrees and bake for 2 hours or until internal temperature reaches 165 degrees.
- Remove from the oven and allow the chicken to rest 10 minutes before carving
Notes
You can substitute 2 teaspoons of each fresh chopped thyme and rosemary if you prefer.
Tieing up your chicken with twine is optional but does help with even cooking. There is a how-to link in the about tips section.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 1132Total Fat 53gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 32gCholesterol 336mgSodium 13001mgCarbohydrates 53gFiber 4gSugar 26gProtein 107g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.
No, a boneless chicken breast would cook way to fast and dry out before the potatoes are done. You could cook them separately, and just take the chicken out once it reaches 165 degrees.
May I use 5# boneless breast instead? I have OA and RA and do not like to clean the carcass after the 2 of us are done eating due to hand/finger pain.