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.
If cooking a whole chicken intimidates you try my Honey Garlic Chicken or my Soy Sauce Chicken Recipe. 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 or these Chicken Stuffed Crescent Rolls. 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 for 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 of 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.
Lemon Garlic Roasted Chicken
- 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
- Place the water, salt, and 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 (No need to rinse).
- Preheat the oven to 450 degrees.
- In a small bowl add softened butter, Herb DeProvince, 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 always use a meat thermometer to check the internal temp.
- Remove from the oven and allow the chicken to rest 10 minutes before carving