When juicy, tender chicken pairs with irresistibly crispy skin, you know you’re in for a treat with this Lemon Roast Chicken! I’ve got some foolproof tricks to make it ‘perfect’ every time, and trust me, you’ll be amazed at how consistently delicious it turns out.
If you’re new to roasting chicken, check out my post about How To Roast Chicken Breasts and my crazy good Herb Butter Roast Chicken recipe.
In This Post
5-Star Reader Comment
I made this tonight strictly by the recipe, and all I can say is wow! Just wow! This is most definitely going in my keepers.
Lora
Roasting a whole chicken may seem intimidating, but I promise it’s simple. And this one, well, it’s perfect. This easy roast chicken is juicy, economical for feeding a family, and super flavorful. My delicious one-pan chicken recipe might just give Ina Garten a run for her money!
Why You’ll Love Lemon Roast Chicken
- Foolproof: Thanks to my specific cooking method, your lemon garlic chicken will turn out perfectly every time.
- One Pan Dish: Everything is made and ready in just one large cast iron skillet.
- Feeds A Family: This simple chicken dinner is great for a family of four and I often have leftovers for sandwiches or salad the next day.
How To Make Juicy Lemon Roasted Chicken
Ingredients
- You’ll need a whole chicken. Look for one that’s 4-5 pounds.
- To season it, grab steak seasoning and olive oil. You can use store-bought seasoning or my Homemade Montreal Seasoning recipe.
- For some freshness, I add lemons, onion, and garlic.
- Good Kosher salt and black pepper to finish off the dish.
Seasoning Variations
Change up this recipe with your favorite spices and herb blends.
- A Southern Soul House Seasoning
- I also like chili powder, Cajun seasoning, smoked paprika, lemon pepper, or Italian seasoning.
- Fresh herbs like chives, thyme, rosemary, and basil brighten the dish.
Donya’s #1 Tip For Crispy Skin
For the best crispy skin, place the chicken, uncovered, in your skillet in the refrigerator for at least 1 hour before cooking. Yes, uncovered. This allows the chicken skin to dry out enough to make a huge difference when you roast it. After an hour, place the skillet on the counter for approximately 15 minutes to “shake off the chill” before roasting.
Step By Step Instructions
- Place 2 lemon pieces along with 1 onion quarter inside the cavity of the chicken. Scatter the remaining onion, lemons, and garlic around the pan.
- Drizzle chicken, onion, and lemons with olive oil. Sprinkle with seasoning. Place chicken in the oven and roast for 20 minutes. Turn down the heat to 400 degrees and continue to cook for 60 minutes. Check the temperature by inserting an instant-read thermometer into the thigh – it should read 155-160 when done. Remove chicken from oven and tent with foil. Let rest for 10 minutes.
Donya’s Tips For The Perfect Whole Chicken
- Use a cast iron skillet instead of a roasting pan for an even cooking temperature. Cast iron skillets hold heat longer and are naturally non-stick, so you can use less oil for healthier cooking.
- Use a meat thermometer! This is the only way to ensure your chicken will be juicy – not overcooked and not dry.
Frequently Asked Questions
You can use part of this recipe, but the cooking time is specifically tested or cooking a whole chicken.
If your skin isn’t as crisp as you’d like, you can broil for a few minutes. Just be careful, though, as it will burn or overcook quickly.
You can store leftover chicken in the fridge in an airtight container for up to 5 days.
What To Serve With A Whole Roasted Chicken
Chicken goes with everything, but a few standouts are Stuffed Baked Potatoes, Southern Style Green Beans and One Pot Mushroom Rice. I love serving Sunday roast chicken with Oven Roasted Brussels Sprouts, Crock Pot Creamed Corn and Million Dollar Pound Cake..
Craving More Chicken Recipes? Try These
If you try this Perfect Lemon Roast Chicken Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Ingredients
- 1 4-5 pound chicken – whole
- olive oil
- 1 ½ tablespoons Montreal steak seasoning
- 2 lemons – cut into quarters
- 1 small onion – cut into quarters
- 4-5 peeled garlic cloves
Instructions
- Remove chicken from packaging and place in cast iron skillet. Put skillet with chicken (UNCOVERED) in refrigerator for 1 hour. Take chicken from fridge and place on counter for 15 minutes.
- Heat oven to 425 degrees.
- Place 2 lemon pieces along with 1 onion quarter in cavity of chicken. Scatter remaining onion, lemons and garlic around pan. Drizzle chicken, onion and lemons with olive oil. Sprinkle with seasoning.
- Place chicken in oven and roast for 20 minutes. Turn down heat to 400 degrees and continue to cook for 60 minutes. Check temperature by inserting an instant read themoter into thigh – it should read 155-160 when done. Remove chicken from oven and tent with foil. Let rest for 10 minutes
- Slice chicken and serve with drippings along with onions and lemon.
Notes
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- I also like chili powder, Cajun seasoning, smoked paprika, lemon pepper, or Italian seasoning.
- You can store leftover chicken in the fridge in an airtight container for up to 5 days.
Nutrition
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I made almost the exact recipe last weekend. Only changes were that I place my chicken on a baking rack and roasted at 500 degrees till it reached 160 internal. I used convection roast and the rack allowed for more air circulation.
This looks so good. I love lemon and chicken. And, I love that it is made in a cast iron skillet. I love my skillet.
Thank so much, Julie!
XO,
~Donya
I made this tonight strictly by the recipe, and all I can say is wow! Just wow! This is most definitely going in my keepers.
THANK YOU, THANK YOU, Lora for letting me know about your success. I am just beaming that you loved the recipe. I hope you’ll keep coming back to A Southern Soul.
XO,
~Donya