Description
This Greek Lemon Garlic Whole Roast Chicken is a flavorful and aromatic dish featuring a perfectly roasted 3-pound chicken seasoned with salt, pepper, fresh thyme, lemon, garlic, and paprika. It is served on a bed of tender potatoes and carrots, making it a complete meal with crispy skin and juicy meat.
Ingredients
Scale
- 1 whole chicken (3 lbs.)
- 1 tablespoon salt
- 1/2 tablespoon ground black pepper
- 1 tablespoon fresh thyme, finely chopped
- 1 lemon
- 1/4 cup olive oil
- 1 tablespoon garlic, minced
- 1 teaspoon paprika
- 3 medium potatoes, peeled and cut into 1-inch cubes
- 2 carrots, chopped into 1-inch pieces
Instructions
- Pat dry the whole chicken completely with a paper towel. Mix salt, pepper, and thyme in a small bowl. Rub this seasoning over the chicken, including inside the cavity. Set aside for at least 30 minutes or refrigerate overnight.
- Preheat your oven to 375°F (190°C).
- Grate the lemon to collect zest into a bowl, then squeeze 2 tablespoons of lemon juice into the same bowl. Add olive oil, minced garlic, and paprika, and whisk to combine. Stuff the remaining lemon halves inside the chicken cavity. Brush half of this mixture over the chicken.
- Toss the potatoes and carrots with the remaining lemon garlic mixture until coated.
- Spread the vegetables in a large cast-iron skillet or roasting pan. Place a roasting rack over the vegetables and set the chicken breast side up on the rack.
- Roast in the preheated oven for 1 to 1.5 hours, until the internal temperature of the chicken breast reaches 165°F (74°C).
- For extra crispy skin, switch the oven to broil on high for an additional 5 minutes, watching closely to prevent burning.
- Remove the pan from the oven and let the chicken rest for at least 15 minutes.
- Carve the chicken and serve with the roasted potatoes and carrots. Optionally, drizzle extra pan juices and fresh lemon juice on top.
Notes
- Using a meat thermometer helps ensure the chicken is cooked properly.
- Resting the chicken enhances moisture.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1/4 of chicken with vegetables
- Calories: 410
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 21 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 100 mg