Roasted Chicken With Lemon Slices

This roasted chicken with lemon slices is a simple yet flavourful dish that combines tender, juicy chicken with the bright, zesty flavour of lemon. It’s perfect for a comforting family dinner or a special occasion. The lemon slices infuse the chicken with a refreshing citrus aroma while keeping the meat moist during roasting.

The dish typically involves marinating chicken (whole, halves, or pieces) in a mixture of fresh lemon juice, lemon zest, garlic, olive oil, herbs (such as thyme, rosemary, or oregano), salt, and pepper. The acidity of the lemon tenderizes the meat while infusing it with a zesty, refreshing flavour.

Lemon roasted chicken is often served with roasted vegetables, potatoes, or a fresh salad, making it a wholesome and satisfying meal. The dish is popular for its simplicity, vibrant flavours, and versatility, perfect for both casual dinners and special occasions.

Lemon Roast Chicken

To prepare, the chicken is roasted in the oven at a high temperature until the skin becomes golden brown and crispy, while the meat remains juicy and tender. During roasting, the lemon marinade caramelizes slightly, creating a deliciously tangy and slightly sweet glaze. Some recipes also include additional ingredients like honey, butter, or white wine to enhance the flavour profile.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

Course Main Course

Servings 4

Ingredients

  

• 1 whole chicken about 3-4 lbs / 1.5-2 kg
• 2 lemons thinly sliced
• 4 garlic cloves minced
• 3 tbsp olive oil
• 1 tbsp fresh thyme or 1 teaspoon dried thyme
• 1 tbsp fresh rosemary or 1 teaspoon dried rosemary
• 1 teaspoon salt or to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika optional, for added flavour
• 1/2 cup chicken broth or white wine for added moisture

Instructions

 

• Preheat the Oven:

  Preheat your oven to 375°F (190°C)
• Prepare the Chicken:

  Pat the chicken dry with paper towels. This helps the skin crisp up during roasting. Season the cavity of the chicken with a pinch of salt and pepper.
• Make the Herb Mixture:

  In a small bowl, mix the olive oil, minced garlic, thyme, rosemary, salt, pepper, and paprika (if using). This will be your herb rub.
• Season the Chicken:

  Rub the herb mixture all over the chicken, including under the skin and inside the cavity. This ensures the flavours penetrate the meat.
• Add Lemon Slices:

  Place half of the lemon slices inside the chicken cavity. Arrange the remaining slices on top of the chicken and tuck some under the skin for extra flavour.
• Truss the Chicken (Optional):

  Tie the chicken legs together with kitchen twine to help it cook evenly.
• Roast the Chicken:

  Place the chicken in a roasting pan or baking dish. Pour the chicken broth or white wine into the bottom of the pan to keep the chicken moist. Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer inserted into the thickest part of the thigh (avoiding the bone).
• Baste and Rest:

  Baste the chicken with the pan juices every 30 minutes to keep it moist. Once done, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, ensuring a juicy result.
• Serve:

  Carve the chicken and serve with the roasted lemon slices and pan juices drizzled over the top. Pair with your favourite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.

Notes

Tips:

• For extra crispy skin, increase the oven temperature to 425°F (220°C) for the last 10-15 minutes of roasting.
• Add other herbs like oregano or sage for additional flavour.
• Use leftover chicken for sandwiches, salads, or soups.