Lemon Garlic Roasted Chicken (Printable Format)

Juicy roasted chicken with zesty lemon and garlic, served alongside golden crispy potatoes, perfect for family meals.

# What You Need:

→ Chicken

01 - 1 whole chicken (about 3.3 lbs), patted dry
02 - 2 tbsp olive oil
03 - 1 lemon, halved
04 - 6 garlic cloves, peeled and smashed
05 - 1 tsp salt
06 - 1/2 tsp freshly ground black pepper
07 - 1 tsp dried oregano
08 - 1 tsp dried thyme
09 - 1 tsp paprika

→ Potatoes

10 - 1.75 lbs baby potatoes, halved
11 - 2 tbsp olive oil
12 - 1 tsp salt
13 - 1/2 tsp black pepper
14 - 1 tsp dried rosemary

→ Garnish

15 - Fresh parsley, chopped (optional)
16 - Lemon wedges (optional)

# How-To Steps:

01 - Set the oven temperature to 400°F.
02 - Whisk together olive oil, salt, black pepper, oregano, thyme, and paprika in a small bowl.
03 - Rub the chicken inside and out with the spice mixture, then stuff the cavity with lemon halves and smashed garlic cloves.
04 - Place the chicken in the center of a large roasting pan. Toss baby potatoes with olive oil, salt, black pepper, and rosemary, then spread them evenly around the chicken in the pan.
05 - Roast in the oven for 1 hour and 10 minutes, basting the chicken with pan juices halfway through, until the skin is golden and an internal temperature of 165°F is reached.
06 - Allow the chicken to rest for 10 minutes before carving.
07 - Carve the chicken and serve alongside roasted potatoes. Optionally garnish with chopped fresh parsley and lemon wedges.

# Expert Suggestions:

01 -
  • Everything cooks in one pan, which means less cleanup and more time at the table with people you actually want to be with.
  • The lemon and garlic infuse the chicken so completely that you'll taste it in every single bite, even the thighs.
  • Those potatoes absorb all the chicken fat and become crispy on the outside, creamy within—they're honestly the real star.
02 -
  • Pat the chicken completely dry before seasoning—moisture is the enemy of crispy skin, and you'll notice the difference immediately.
  • Smash your garlic with the flat of your knife; it releases the oils and sweetens the cloves, making them mellow instead of harsh.
  • Don't skip the halfway baste—those pan juices are liquid gold, and spooning them over the chicken is what makes it stay tender while the skin browns.
03 -
  • Let your chicken sit at room temperature for thirty minutes before roasting—it cooks more evenly and the skin gets crispier.
  • If your potatoes are browning too fast before the chicken is done, tent the pan loosely with foil for the second half of cooking, then uncover for the last ten minutes to crisp them up.

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