Lemon Garlic Roast Chicken

Name: Lemon Garlic Roast Chicken
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 8 porsi
Cuisine: Indonesian
Ingredients: 1/2 cup olive oil; 4 cloves garlic (minced); 1 tablespoon fresh parsley (finely chopped); 2 teaspoons fresh thyme leaves (finely chopped); 1 teaspoon fresh rosemary (finely chopped); 4 teaspoons salt (divided); 3/4 teaspoon ground black pepper (adjust to your taste); 1 lemon (halved and sliced 1/4 inch thick ); 1 onion (halved and sliced 1/4-inch-thick); 3 g arlic cloves (large, thinly sliced); 4 -5 pound whole chicken (backbone removed and butterflied); 1/2 cup dry white wine (such as Pinot Grigio - or low sodium chicken broth/stock); 1/4 cup lemon juice (juice of one lemon)

Tender and juicy Lemon Garlic Roast Chicken with crispy, rich and flavourful skin, so much flavour and easy to find ingredients! Garlic, onions, lemons, olive oil, fresh herbs and a splash of white wine (optional) make this one amazing roast chicken recipe! You'll be so surprised at how mois...

⏱️ 65 min 🔪 Prep: 10 min 🔥 Cook: 55 min 📊 Medium 👁️ 3 views

👨‍🍳 Start Cooking

Foto: Cafe Delites

Ingredients

8 servings

1/2 cup olive oil
4 cloves garlic (minced)
1 tablespoon fresh parsley (finely chopped)
2 teaspoons fresh thyme leaves (finely chopped)
1 teaspoon fresh rosemary (finely chopped)
4 teaspoons salt (divided)
3/4 teaspoon ground black pepper (adjust to your taste)
1 lemon (halved and sliced 1/4 inch thick )
1 onion (halved and sliced 1/4-inch-thick)
3 g arlic cloves (large, thinly sliced)
4 -5 pound whole chicken (backbone removed and butterflied)
1/2 cup dry white wine (such as Pinot Grigio - or low sodium chicken broth/stock)
1/4 cup lemon juice (juice of one lemon)

Steps

Preheat the oven to 450°F (230°C). Thoroughly pat chicken dry all over with paper towel.
Combine the oil, minced garlic, parsley, thyme, rosemary, 3 teaspoons salt, and pepper in a small bowl. Set aside.
Arrange the lemon slices, onion slices and garlic slices in the base of a 12-inch cast-iron skillet (or oven-proof pan). Place the chicken, skin-side down, on top of the lemon/onion slices. Pour over half of the oil/herbs and rub all over the meat. Turn the chicken over (skin-side up) and pour over remaining oil/herb mixture, rubbing the oil into the meat under the skin as well. Pour the wine and lemon juice into the base of the pan.
Season chicken skin with remaining salt. Roast for 45-55, basting half way through cooking time, until juices run clear when chicken thigh is pierced with a skewer.
Baste again, then broil for a further 5-10 minutes until golden. Remove the chicken from the oven, cover skillet tightly with foil and allow to stand for 10 minutes before serving, allowing the juices to recirculate through the meat.
Cut the chicken into quarters or eighths, sprinkle with a little extra salt and pepper. Serve, drizzled with pan juices and cooked onions/garlic.