RoastsMediterraneanEasy

Oven Roasted Whole Chicken with Lemon and Garlic

Name: Oven Roasted Whole Chicken with Lemon and Garlic
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4½ lb (2040 g) whole chicken, giblets removed, patted very dry with paper towels; 2 tsp (6 g) kosher salt (Diamond Crystal); 4 cloves (20 g) garlic cloves, finely grated or minced to a paste; 3 tbsp (45 ml) extra-virgin olive oil; 2 tsp (2 g) dried oregano; 1 large (140 g) lemon, zested first, then halved (juice 2 tbsp for the rub, reserve the halves for the cavity); 1 tsp (2 g) black pepper, freshly ground; 2 medium (200 g) lemons, sliced into ¼-inch (6 mm) rounds; 1 large (250 g) yellow onion, peeled and cut into ½-inch (1.25 cm) thick wedges; 1 head (45 g) head of garlic, top ¼ inch sliced off to expose the cloves; 4 sprigs (4 g) fresh thyme sprigs (optional); ½ cup (120 ml) low-sodium chicken stock; 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped

From the MyKitchenBank Kitchen

A crisp-skinned, juicy roast chicken rubbed with garlic, oregano and lemon, then roasted over a bed of lemon slices and onion so the pan juices turn into a bright, savory sauce.

Prep: 20 min
Cook: 1 hr 15 min
Wait: 1 hr 15 min
Total: 2 hr 50 min
Makes: 1 whole chicken (4 servings)

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Ingredients

4 servings

4½ lb (2040 g) whole chicken, giblets removed, patted very dry with paper towels
2 tsp (6 g) kosher salt (Diamond Crystal)
For the rub
4 cloves (20 g) garlic cloves, finely grated or minced to a paste
3 tbsp (45 ml) extra-virgin olive oil
2 tsp (2 g) dried oregano
1 large (140 g) lemon, zested first, then halved (juice 2 tbsp for the rub, reserve the halves for the cavity)
1 tsp (2 g) black pepper, freshly ground
For roasting
2 medium (200 g) lemons, sliced into ¼-inch (6 mm) rounds
1 large (250 g) yellow onion, peeled and cut into ½-inch (1.25 cm) thick wedges
1 head (45 g) head of garlic, top ¼ inch sliced off to expose the cloves
4 sprigs (4 g) fresh thyme sprigs (optional)
For the pan sauce
½ cup (120 ml) low-sodium chicken stock
2 tbsp (8 g) fresh flat-leaf parsley, finely chopped

Equipment (7)

12-inch (30 cm) oven-safe skillet or roasting pan about 9×13 inches (23×33 cm)
Instant-read thermometer
Kitchen twine (optional)
Paper towels
Small bowl
Microplane or fine grater
Carving board and sharp knife

Steps

Before you start

Take the chicken out of the fridge 45 minutes before roasting so it cooks evenly.
For the crispiest skin, salt the chicken and leave it uncovered in the fridge for 1 hour up to overnight (see step 2).
Position an oven rack in the lower-middle position and preheat the oven to 425°F (220°C).
Use an instant-read thermometer; roasting time varies with bird size and oven.

1
Preheat and prepOven 425°F / 220°C
- Place a rack in the lower-middle position and heat the oven to 425°F (220°C).
- Remove the chicken from its packaging, discard any giblets, and pat the skin and cavity very dry with paper towels.
- Zest the large lemon into a small bowl, then halve it and squeeze 2 tablespoons of juice into the same bowl.
- Keep the squeezed halves.
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Ready when: Chicken skin feels dry to the touch with no visible moisture.
Tip: Dry skin is the key to crisp skin; don't skip the paper towels.
2
Salt the chicken
- Sprinkle the kosher salt evenly over the whole bird, including inside the cavity.
- Set the chicken on a plate or rack and leave uncovered in the fridge for 1 hour (up to overnight).
- Then let it sit at room temperature for 30 minutes before roasting.
- If short on time, skip the fridge and just rest it 30 minutes at room temperature.
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Tip: Use 1 tsp if using fine table salt.
3
Make the rub
- To the lemon zest and juice, add the grated garlic, olive oil, oregano and black pepper.
- Stir to a loose paste.
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Ready when: The mixture looks like a thick, spoonable paste.
4
Rub the bird
- Gently slide your fingers under the skin over the breast and thighs to loosen it, and spread about one third of the paste directly on the meat.
- Rub the rest all over the outside of the skin.
- Put the squeezed lemon halves and the thyme sprigs, if using, in the cavity.
- Tie the legs together with twine if you like.
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Ready when: Skin is evenly coated and no paste is pooling.
Tip: Be gentle so the skin doesn't tear.
5
Build the roasting bed
- Scatter the onion wedges and lemon slices in a single layer in the skillet or roasting pan, and nestle the halved garlic head in the middle, cut side up.
- Set the chicken breast side up on top of the bed.
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Tip: Keep the lemon slices under the bird so they don't scorch.
6
Roast the chickenOven 425°F / 220°C
- Roast at 425°F (220°C) for 60 to 75 minutes, until the skin is deep golden and the juices run clear when you pierce the thigh.
- Start checking at 60 minutes.
- If the skin browns too fast, tent the breast loosely with foil.
- Insert a thermometer into the thickest part of the thigh without touching bone; it must read 175°F (80°C), and the breast at least 165°F (74°C).
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Ready when: Thigh reads 175°F (80°C), breast 165°F (74°C), skin deep golden brown.
Tip: A 4.5 lb (2 kg) bird usually needs about 65 minutes; larger birds need longer.
7
Rest the chicken
- Transfer the chicken to a carving board, leaving the onion, lemon and garlic in the pan.
- Rest the chicken uncovered for 15 minutes so the juices redistribute.
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Ready when: Chicken is warm and no longer steaming heavily; the temperature will climb a few degrees.
Tip: Don't cover tightly or the skin will go soft.
8
Make pan sauce
- Set the pan over medium heat (carefully; the handle is hot).
- Add the stock and scrape up the browned bits with a wooden spoon.
- Squeeze the soft roasted garlic cloves out of their skins into the pan and mash them in.
- Simmer 3 to 4 minutes, discard the spent lemon slices if bitter, and stir in the parsley.
- Taste and add salt if needed.
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Ready when: Sauce is slightly reduced and glossy, coating the back of a spoon lightly.
Tip: Use oven mitts; the pan handle stays hot for a long time.
9
Carve and serve
- Remove the legs and thighs, then slice the breast off the bone and cut into slices.
- Arrange on a platter with the roasted onions and spoon the pan sauce over the top.
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Ready when: Juices run clear when carved.

Good to know

Tips

Dry skin crisps best: pat thoroughly and, if possible, dry-brine uncovered in the fridge.
Check the temperature in the thickest part of the thigh and breast, not touching bone.
Don't baste; opening the oven repeatedly lowers the heat and softens the skin.
Save the carcass for stock.

Make ahead

"Salt the chicken up to 24 hours ahead and refrigerate uncovered. The rub can be mixed and applied up to 12 hours ahead; refrigerate the bird uncovered, then rest at room temperature 30 minutes before roasting."

Storage & reheating

"Cool leftovers within 2 hours. Refrigerate in an airtight container up to 4 days. Freeze meat off the bone up to 3 months. Reheat covered at 325°F (160°C) for 15 to 20 minutes, or until it reaches 165°F (74°C), with a splash of stock to keep it moist."

Substitutions

dried oregano → fresh oregano, 2 tbsp finely chopped (or 1 tbsp fresh thyme or rosemary). Fresh herbs are milder, so use more.
low-sodium chicken stock → dry white wine or water. Wine adds acidity; reduce 1 minute longer.
yellow onion → fennel bulb wedges or baby potatoes halved. Potatoes need the full roasting time; halve them so they cook through.
kosher salt (Diamond Crystal) → fine sea salt, 1 tsp. Fine salt is denser, so use half the volume.