Recipes Main Courses Poultry and Game Simple Roast Chicken with Lemons

Simple Roast Chicken with Lemons

Simple Roast Chicken with Lemons is rated 5.0 out of 5 by 3.
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Prep Time: 10 minutes
Cook Time: 90 minutes
Servings: 4

Roasting a whole chicken alongside fragrant lemons adds a fresh springtime twist to a comforting main dish.

Ingredients:

  • 1 chicken, about 4 1/2 lb. (2.25 kg)
  • 1 Tbs. olive oil
  • Kosher salt and freshly ground pepper, to taste
  • 4 garlic cloves
  • 3 lemons, halved
  • 1 large fresh thyme sprig

Directions:

Preheat an oven to 425°F (220°C).

Rinse the chicken inside and out and pat dry with paper towels. Rub the chicken all over with the olive oil, and season generously inside and out with salt and pepper. Put the garlic, 2 lemon halves and the thyme sprig in the cavity. Tuck the wing tips behind the back. Tie the legs together with kitchen twine.

Put the chicken, breast side up, in a 4 1/2-quart (4.5-l) deep baker. Insert a smart thermometer into the chicken breast according to the manufacturer’s instructions. Place the remaining lemon halves around the chicken. Cover the baker with the lid.

Transfer to the oven and roast the chicken until the thermometer registers 160°F (71°C), 1 1/4 to 1 1/2 hours, removing the lid during the last 10 to 15 minutes of roasting.

Transfer the chicken to a carving board and let rest for 10 minutes. Pour the pan juices into a gravy boat. Carve the chicken and serve the juices alongside. Serves 4.

Williams-Sonoma Test Kitchen

Rated 5 out of 5 by from A New Family Classic! This dish is my new go to recipe! It is so amazingly simple, yet fabulous and fancy for company! Seriously, I have a love of roasted chicken but this really elevated my game. The lemon au jus was a big hit while the chicken was tender and flavorful. I made this in my Le Creuset Dutch oven-perfection! My home smelled amazing too thanks to the herbs and lemon. Well done!
Date published: 2017-04-24
Rated 5 out of 5 by from Perfect Lemon Au Jus This recipe is so simple yet so elegant. The sauce is very flavorful and just the right thickness to serve on the plate. And it cooks fabulously in my Staub Oval Cocotte from Williams Sonoma.
Date published: 2014-06-07
Rated 5 out of 5 by from Easy and delicious This recipe was great for a no fuss, weeknight dinner. I added some rainbow carrots and new potatoes right in the pan to roast with the chicken and I had a wonderful meal on the table with minimal effort. The chicken remained wonderfully moist and the lemons gave the dish a richness without being too assertive.
Date published: 2014-05-20
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