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. The chicken is roasted on a bed of tender potatoes and carrots, making it a complete and hearty meal with crispy skin and juicy meat.
Ingredients
Scale
Chicken and Seasoning
- 1 whole chicken (3 lbs.)
- 1 tablespoon salt
- 1/2 tablespoon ground black pepper
- 1 tablespoon fresh thyme, finely chopped
Lemon Garlic Mixture
- 1 lemon
- 1/4 cup olive oil
- 1 tablespoon garlic, minced
- 1 teaspoon paprika
Vegetables
- 3 medium potatoes, peeled and cut into 1-inch cubes
- 2 carrots, chopped into 1-inch pieces
Instructions
- Prepare the Chicken: Pat dry the whole chicken completely with a paper towel to ensure a crispy skin when roasting. In a small bowl, mix salt, pepper, and thyme. Generously rub this seasoning all over the chicken, including inside the cavity. Set aside for at least 30 minutes or refrigerate overnight for enhanced flavor.
- Preheat the Oven: Set your oven to 375°F (190°C) to prepare for roasting the chicken and vegetables.
- Make Lemon Garlic Mixture: Grate the lemon to collect zest into a small bowl, then squeeze 2 tablespoons of lemon juice into the same bowl. Add olive oil, minced garlic, and paprika, and whisk thoroughly to combine. Stuff the remaining lemon halves inside the chicken cavity. Brush half of this lemon mixture generously over the whole chicken.
- Prepare Vegetables: In a large mixing bowl, toss the potatoes and carrots with the remaining half of the lemon garlic mixture until evenly coated.
- Arrange for Roasting: Spread the vegetables at the bottom of 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. If you don’t have a roasting rack, place the chicken directly on the vegetables to allow heat circulation.
- Roast the Chicken: Place the pan in the preheated oven and roast for 1 to 1.5 hours, depending on the size, until the internal temperature of the chicken breast reaches 165°F (74°C). Use a meat thermometer to check doneness.
- Crisp the Skin: To achieve extra crispy, golden brown skin, switch the oven to broil on high and broil the chicken for an additional 5 minutes. Watch closely to prevent burning.
- Rest the Chicken: Remove the pan from the oven and let the chicken rest at room temperature for at least 15 minutes to allow juices to redistribute and enhance moisture.
- Serve: Carve the chicken and serve with the roasted potatoes and carrots. Optionally, drizzle extra pan juices and a fresh squeeze of lemon juice on top for added flavor.
Notes
- Patting the chicken dry is key to crispy skin.
- Marinating overnight intensifies flavor but 30 minutes is sufficient for quick meals.
- Using a roasting rack prevents soggy skin by allowing heat to circulate evenly.
- Check the internal temperature to avoid undercooking or overcooking the chicken.
- Broiling at the end ensures a beautifully browned, crispy skin.
- Letting the chicken rest improves juiciness and makes carving easier.
Nutrition
- Serving Size: 1 serving (1/6 of recipe)
- Calories: 410 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 21 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 105 mg
