Real Recipes From Real Home Cooks ®

roast chicken with lemon

★★★★★ 2
Kitchen Crew
By Kitchen Crew

This is a juicy, delicious, no fuss roasted chicken recipe your family will love. The chicken itself is moist and has terrific flavor from lemon, basil, and garlic. The skin crips wonderfully. With simple ingredients and easy steps, just pop the chicken in the oven and forget about it until the timer dings.

★★★★★ 2
serves 6
prep time 15 Min
cook time 1 Hr 50 Min
method Roast

Ingredients For roast chicken with lemon

  • 5-6 lb
  • Kitchen twine
  • Cooking spray
  • Aluminum foil
  • 1/4 c
    extra light tasting olive oil
  • 1 tsp
    lemon pepper
  • 2 tsp
    dried basil
  • 1 Tbsp
    Kosher salt
  • 2 tsp
    chopped garlic
  • 2
    lemons, sliced into wedges
  • 1 sm
    sweet onion, chopped into chunks
  • 1 sprig

How To Make roast chicken with lemon

  • Chicken removed from the packaging. Giblets and fat removed from the chicken.
    Preheat an oven to 425 degrees. Remove the chicken from the wrapper. Also, remove giblets and extra fat in the cavity of the chicken.
  • Rinsing the chicken with water.
    Rinse the chicken.
  • Patting the chicken dry.
    Pat chicken dry, inside and out.
  • Running fingers under the skin.
    Gently run two fingers under the skin, separating the skin from the chicken breast.
  • Mixing the seasoning ingredients in a bowl.
    Mix the olive oil, lemon pepper, dried basil, kosher salt, and chopped garlic in a small bowl.
  • Rubbing the seasoning all over the chicken.
    Rub the chicken with the seasonings, inside and out, making sure to get under the skin.
  • Stuffing lemon wedges into the chicken.
    Stuff the chicken with the lemon wedges, chopped onion, and a basil sprig. Depending on the size of the cavity, you may not use all the lemons and onion.
  • Folding back the chicken wings.
    Truss the chicken. To truss a chicken, tie together the drumsticks. Then fold back the wings.
  • The stuffed chicken placed in a roasting pan.
    Place chicken in a roasting pan sprayed with cooking spray. Roast the chicken at 425 degrees for 1 1/2 hours.
  • The chicken removed from the oven after 90 minutes.
    After 90 minutes, remove the roasted chicken from the oven.
  • Tenting the pan with aluminum foil.
    Cover with a tented piece of foil. Let the chicken rest for 20 minutes to redistribute the juices.
  • Cutting the kitchen twine.
    Remove the foil and cut the kitchen twine.
  • Roasted chicken placed on a platter.
    Place the chicken on a serving platter and enjoy.