Lemon Garlic Roasted Whole Chicken
A classic Sunday roast: a whole chicken rubbed under and over the skin with a bright lemon-garlic herb paste, then roasted until golden and juicy. Whole30 compliant with no added sugar or dairy.
Ingredients
- 1 (4 lb) whole chicken (3.5-4 lb), giblets removed, patted dry
- 3 tbsp extra-virgin olive oil
- 5 cloves garlic cloves, minced
- 2 lemons, zested and halved
- 6 sprigs fresh thyme sprigs, leaves stripped
- 2 sprigs fresh rosemary sprigs, finely chopped
- 2 tsp kosher salt
- 1 tsp black pepper, freshly ground
- 1 yellow onion, quartered
Instructions
-
1
Remove 1 (4 lb) giblets removed, patted dry whole chicken (3.5-4 lb) from the refrigerator 30 minutes before cooking. Preheat oven to 425°F (220°C).
-
2
In a small bowl, combine 3 tbsp extra-virgin olive oil, 5 cloves minced garlic cloves, lemon zest from 2 zested and halved lemons, 6 sprigs fresh thyme sprigs leaves stripped, 2 sprigs finely chopped fresh rosemary sprigs, 2 tsp kosher salt, and 1 tsp freshly ground black pepper to form a paste.
-
3
Loosen the skin over the breast and thigh areas with your fingers. Rub half the herb paste directly onto the meat under the skin. Rub the remaining paste all over the outside of the bird.
-
4
Stuff the cavity with the squeezed lemon halves and 1 quartered yellow onion quarters.
-
5
Tie the legs together with kitchen twine and tuck the wing tips under the body. Place breast-side up in a roasting pan or oven-safe skillet.
-
6
Roast for 60-90 minutes, until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C) and the juices run clear.
-
7
Let the chicken rest for 10-15 minutes before carving. Spoon any pan juices over the top and serve.