The BEST Lemon Roasted Chicken

This lemon roasted chicken is a win every time. It’s juicy and flavorful and makes a perfect dinner.

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Roasting a whole chicken felt daunting to me for years, but once I tried it, I was hooked. It’s easy to make with simple ingredients and tastes better than pretty much better than any chicken I can buy.

And then I have bones to make chicken stock that I use for everything from creamy tortellini soup to chicken and dumplings to tomato basil bisque and so much more. I can never have enough homemade stock, and this is a total win.

This lemon chicken has a delicious lemon flavor. It doesn’t absorb into the bones, however, so it does not impact the flavor of any chicken broth you choose to make.

A note: I love lemon, and this is a lemon roasted chicken. You will taste lemon, which is the goal. If you don’t love lemon, halve the grated lemon zest and lemon juice you use.

Is lemon roasted chicken gluten free?

It absolutely is naturally gluten free. This is one reason I love serving lemon roasted chicken for dinner parties with friends.

This recipe uses just a few simple ingredients to create a ton of flavor, and none of them have any gluten. Fresh lemon, unsalted butter, garlic, onions, potatoes, kosher salt, and black pepper are all whole ingredients that make a perfectly flavorful dinner everyone can enjoy.

Can I make dairy free lemon roasted chicken?

Yes! The only dairy in this recipe is the unsalted butter. However, you can substitute olive oil or ghee for it, depending on your dietary needs.

Both work well, and they do not significantly impact the flavor of this juicy chicken.

How do I need to prep my chicken before I roast it?

Once upon a time, we were taught to rinse the chicken in the sink and dry it. Do not do this! We’ve since learned that this actually spreads salmonella, so do not rinse your chicken.

Instead, pat your chicken dry inside and out with paper towels. This helps to create a crispy skin and is all you need to do.

 Well, also make sure you remove any giblets or anything else inside the cavity of the chicken. Always check to see what your butcher may have included before you do anything else.

How do I know when my roast chicken is done?

You want your roast chicken to come to at least 165 degrees to be fully cooked. I prefer to use a meat thermometer I can insert in the meatiest part of my chicken and monitor while it’s in the oven.

 If you don’t have a meat thermometer, you can poke the chicken and watch for clear juices to flow. This isn’t the ideal method, but it works in a pinch.

You can’t go simply by time, as the weight of the chicken and the density of the bird will take more of less time than another one. In general, estimate about 20 minutes per pound after that first 15 minutes at the higher temperature.

Remember that the cooking time will vary, so plan ahead based on the size of chicken you purchase. You cannot tell just by a beautiful golden skin whether your lemon chicken is fully cooked or not.

How do I truss a chicken?

Trussing a chicken helps to ensure your chicken cooks evenly. It keeps pieces from sticking out and getting overdone while others have not yet cooked.

To truss your chicken, you want to tie the legs together. Ideally you get the wings tied back, too.

The market I buy my chicken from trusses my chicken for me, and the wings are small enough that they stay tight to the chicken, so I leave them be.

Use kitchen twine designed for this purpose. You can alternatively use a strip of chicken skin to tie it together, which is how my butcher does it.

What vegetables can I cook with my lemon roasted chicken?

When I roast my chicken, I always start with a layer of onion. Not only does this keep the chicken off the bottom of my Dutch oven, which helps it cook evenly and not sit in its own juices, but I also love the flavor it subtly imparts on the chicken.

Over the onion, I layer chopped potatoes. I sometimes use small russet potatoes because I have them on hand, but go for red potatoes or yukon gold potatoes or another waxy potato if you can.

The potatoes fully cook while your chicken roasts, and they also bathe somewhat in the delicious lemony sauce that forms. They taste amazing, and it creates a full one pot meal.

In addition to or instead of potatoes, you can also roast parsnips or carrots or sweet potatoes or another root vegetable.

Why do I let my chicken rest after I roast it?

I usually let my chicken rest for at least 10 minutes before carving it up. Resting allows the juices in the meat to redistribute themselves throughout the bird.

If you carve it right away, you are more likely to have a dry chicken. The juices more easily flow out, and you don’t want them on your plate.

When I let it rest, I keep the chicken loosely covered. I use the lid to my Dutch oven slightly offset, but you can also use tin foil, just like you do when you make a delicious marinated steak.

How to Make Lemon Roasted  Chicken

Soften your butter and let it melt slightly, though you do not need to have it melt all the way.

Mince three cloves of garlic, and add it to the butter. Zest your lemons into the butter, and add the pepper and salt to the butter.

Stir with a fork to distribute it all equally, then set the butter mixture aside.

Pat your chicken dry with paper towels. Remove anything from the cavity, then wash your hands thoroughly.

Preheat your oven to 450 degrees.

Slice the ends off your onions, and remove the skins. Keep the ends to stuff into your chicken.

Slice your onions evenly, then layer them into your Dutch oven. You don’t need to separate the rings; just toss them in there.

Cut potatoes into bite size pieces, and layer them atop the onion. You do not need to peel them, though you can if you choose.

Smash the remaining garlic cloves, discarding the skin.

Season the interior and exterior well with salt and pepper. Inside the chicken, stuff the onion ends, lemon rinds, and the remaining garlic cloves.

Carefully loosen the skin over all the chicken. Rub the butter mixture under the skin everywhere on your chicken, then rub the remainder of it on the exterior of the skin.

It won’t want to stay on the exterior of the skin as easily, so don’t stress about this. If you take your chicken out of the fridge at the start of the process, it warms up just a bit and will accept the butter better.

Truss your chicken as described above, then place the chicken into the Dutch oven on top of your veggies. Wash your hands thoroughly again.

Pour your reserved lemon juice over the chicken. This helps to create a delicious lemony flavor and jump starts a delicious gravy to scoop up with your chicken and veggies.

Place your uncovered Dutch oven in the 450 degree oven for 15 minutes. After 15 minutes, reduce the heat to 350 degrees, and continue to cook for an additional 20 minutes per pound.

Once your meat thermometer reaches 165 degrees in the meatiest part of your chicken, remove it from the oven. If you prefer, you can broil your chicken for two to three minutes to get extra crispy skin.

Loosely place your Dutch oven lid over the chicken or tent it with tin foil. Let your chicken rest for 10-15 minutes, then serve.

Make sure you spoon the sauce over the chicken and veggies.

Bookmark this recipe for lemon roasted chicken so you can make it again!

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