Lemon Garlic Roast Chicken

It’s almost here! Thanksgiving 2017, you’re so close I can smell it. Oh and trust me, it smells AMAZING. My neighbors said they could smell dinner down the street! By now you should have seen some of my other recipes in this series, but what Thanksgiving meal is truly complete without a roasted bird? Try not to limit yourself to turkey here. If you don’t have to cook for a large group, just roast a chicken! And this my friends, isn’t just any chicken. Lemon, garlic, and herbs add subtle flavor, and it has a nice golden exterior. This is my Lemon Garlic Roast Chicken.

And when it comes to that golden exterior, do not forget to pat the bird dry. This helps the skin crisp up. Also, you have to really massage in the oil, salt, and pepper. Show her a little love; it goes a long way!

Want to try some different flavors? Maybe you would prefer rosemary or thyme instead of the parsley. No problem! You can really make this your own, but I’ve provided my favorite way to make it here. The lemon and the garlic are the stars, while the parsley adds a nice fresh flavor.


Do you know what is probably the best part about roasting a chicken instead of a turkey? It only takes about an hour. THAT’S IT! So quick! Get this baby in the oven, and then make your sides while it’s going! Easy as pie (I’ll get to that another day).

Ready for the full recipe? Check it out below! Now get cookin’ good lookin’!


Lemon Garlic Roast Chicken

An easy roast chicken for any occasion! Great lemon, pepper, and herb flavor.

  • Author: Sam
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings 1x
  • Category: Dinner


  • 1 whole fryer chicken, about 3 lbs
  • 4 tbsp olive oil
  • Salt and pepper
  • 1 lemon, cut into two halves
  • 4 whole garlic cloves
  • Fresh parsley


  1. Preheat oven to 400 degrees. If your chicken has the giblets still inside, remove them and discard or set aside for another use. Pat the chicken dry with paper towels, making sure to get inside as well.
  2. Rub your chicken with olive oil, and then with salt and pepper. Then stuff the lemon halves, garlic cloves, and parsley inside the cavity. Tie the legs together with kitchen twine for better shape and more even cooking.
  3. Place chicken breast side up in an oven safe pan. Roast in the oven for approximately 1 hour. The chicken is done when a thermometer inserted in the thickest part of the thigh registers 165 degrees.
  4. Let it rest for about 10-15 minutes before carving.

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I hope you enjoyed this one as much as I do! Comments, questions, or concerns? Leave them in the comments below or contact directly at me@samanthaelaine.net.

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