Oven Roasted Whole Chicken (Juicy & Crispy)

whole roasted chicken in an oval white dish.

5 from 8 votes

Oven Roasted Whole Chicken (Juicy & Crispy)

Crispy, juicy, and full of flavor, this Lemon Garlic Oven Roasted Chicken is a delicious twist on the classic chicken roast. It’s the perfect weekend dinner!

Prep Time20

Cook Time1

Total Time1 20

Course: Main Course

Cuisine: American

Diet: Low Lactose

Skill Level: Intermediate

Servings:

Author: Rena Awada

Ingredients

4.5 pounds whole chicken
2 tablespoons olive oil
4 garlic cloves 2 minced & 2 crushed to place inside the chicken
Salt and freshly ground black pepper
3 lemons 1 whole & 2 juiced
½ bunch thyme
½ bunch rosemary

Instructions

Preheat the oven to 375°F and place a rack on the center on the oven.
Whisk 2 tablespoons olive oil, juice of 2 of the 3 lemons, minced 4 garlic cloves, Salt and freshly ground black pepper into a bowl. Rub the 4.5 pounds whole chicken all over with the marinade. Season the chicken cavity with some salt and pepper.
Place crushed garlic, whole lemon, ½ bunch thyme, and ½ bunch rosemary into the cavity. Tie legs with a string if needed. Transfer the chicken to a large oven dish.
Roast for about 1 hour, or until the skin is nicely golden brown and a thermometer inserted in chicken reads 165°F. Once done, remove the chicken from the oven.
Spoon over the lemony gravy formed into the bottom of the dish. Let the chicken rest at room temperature for about 15 minutes.
Carve and serve with the gravy.

Notes

A 4.5-pound whole chicken typically feeds 4–6 people comfortably when served with side dishes.
Serving size: about 6 to 7 ounces cooked chicken
Pat the chicken dry before seasoning for crispy skin.
Use a meat thermometer for the most accurate results.
Let the chicken rest before carving to keep it juicy.
Cooking time may vary based on the size of the chicken.
Save leftovers and bones for soups, salads, and homemade broth.

Nutrition