Lemon Garlic Roasted Whole Chicken

Name: Lemon Garlic Roasted Whole Chicken
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 (4 lb) whole chicken (3.5-4 lb), giblets removed, patted dry; 3 tbsp extra-virgin olive oil; 5 garlic cloves, minced; 2 lemons, zested and halved; 6 fresh thyme sprigs, leaves stripped; 2 fresh rosemary sprigs, finely chopped; 2 tsp kosher salt; 1 tsp black pepper, freshly ground; 1 yellow onion, quartered

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.

110 minMediumServes 4430 cal/serving

AmericanDinnerOvenWhole30PaleoHigh ProteinLow CarbGluten-FreeDairy-FreeEgg-FreeNut-FreePork-FreeAlcohol-FreeCorn-Free

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Ingredients

1 (4 lb) whole chicken (3.5-4 lb), giblets removed, patted dry
3 tbsp extra-virgin olive oil
5 garlic cloves, minced
2 lemons, zested and halved
6 fresh thyme sprigs, leaves stripped
2 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 minced garlic cloves, lemon zest from 2 zested and halved lemons, 6 fresh thyme sprigs leaves stripped, 2 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.

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Questions

How much time should I plan for Lemon Garlic Roasted Whole Chicken?

As written, 110 minutes: 20 of prep and 90 of cooking. The longest single stretch is step 6 (1 hour 30 minutes): "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."

What temperature do I cook Lemon Garlic Roasted Whole Chicken at?

For Lemon Garlic Roasted Whole Chicken, the oven is set to 425 F (about 220 C) in step 1. The longest stretch at that heat is 1 hour 30 minutes, in step 6. The target internal temperature is 165 F (about 75 C), given in step 6. A probe thermometer removes the guesswork.

Why rest the meat in Lemon Garlic Roasted Whole Chicken?

Step 7 reads: "Let the chicken rest for 10-15 minutes before carving." Heat drives the juices toward the center. The rest in step 7 lets them spread back out, so they stay in the meat instead of running onto the board when you cut.

Is Lemon Garlic Roasted Whole Chicken low-carb?

A serving of Lemon Garlic Roasted Whole Chicken carries 2 g of carbohydrate. Against a strict 20 g keto day that is 10 percent of the budget; against a moderate 100 g low-carb day it is 2 percent.

Can I start Lemon Garlic Roasted Whole Chicken the day before?

Yes. Step 1 is a built-in pause of 30 minutes: "Remove 1 (4 lb) giblets removed, patted dry whole chicken (3.5-4 lb) from the refrigerator 30 minutes before cooking." Do everything up to that point ahead of time and pick up at step 2 when you are ready to finish.

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