Lemon and Garlic Roasted Chicken

On the menu tonight – Lemon and Garlic Roasted Chicken! Everyone needs a good roasted chicken recipe in their meal rotation. This is another really easy, yet delicious meal you can put together in no time. Rather than leaving the chicken whole, I spatchcock mine so it cooks more evenly and a little quicker. Spatchcock? What the heck is that?! It just means to cut the backbone out and lay the chicken flat.

Back to the recipe… There are are only a handful of ingredients, chicken, butter, lemon, garlic, thyme, salt and pepper. That’s it! The chicken comes out juicy and full of flavor. The next time you make chicken, try this dish and let me know how it turns out.

Lemon and Garlic Roasted Chicken

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By Patrick Dulmage Serves: 4-6
Prep Time: 10 minutes Cooking Time: 1 hour 15 minutes Total Time: 1 hour 25 minutes

Lemon and Garlic Roasted Chicken


  • 1 3-5 lb Whole Chicken
  • 4-6 tbsp butter (room temperature)
  • 2 lemons
  • 6 cloves garlic, minced
  • 1-2 tsp thyme
  • Kosher salt
  • Ground pepper



Pre-heat oven to 375 degrees


Cut the backbone out of the chicken.


Rinse the chicken off, then dry the chicken as best you can with paper towels.


Set the chicken in a baking dish. Leave room for potatoes, carrots, or whatever else you want to go with your chicken.


In a small mixing bowl, mix together the butter, thyme, and minced garlic.


Smear some of the butter mixture on the chicken skin.


Put the rest of the butter mixture under the skin of the chicken.


If you are cooking the chicken with veggies, put those in the baking dish.


Place chicken in baking dish breast side down.


Put in the oven and bake for 30 minutes.


Turn the chicken over, breast side up and bake for another 40-45 minutes until chicken is done.


Let the chicken rest at least 5 minutes before cutting.


I recommend baking the chicken on a bed of potatoes and some carrots for a fantastic side dish.

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