Lemon Garlic Roasted Chicken
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.
MAKE SURE TO FOLLOW ME ON FACEBOOK, INSTAGRAM, PINTEREST FOR ALL MY LATEST RECIPES.
Lemon Garlic Roasted Chicken
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, 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
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.