Garlic Lemon Roast Chicken

This one is quickly becoming a Sunday night staple. It’s crispy on the outside, juicy on the inside, super easy to prepare, and delicious!


  • 5-6 Lb Chicken
  • 1 Lemon
  • 4 Cloves of garlic (peeled)
  • 1 Tbs Kosher Salt
  • 1/2 Tbs Lemon Pepper
  • 2 Tbs Olive Oil


  1. Preheat oven to 400 degrees
  2. Wash chicken with cold water and pat dry (inside and out) with a paper towel.
  3. Cut lemon in half, squeeze juice over chicken, pat dry with paper towel again.
  4. Rub olive oil into the skin of the chicken.
  5. Season with kosher salt and lemon pepper.
  6. Shove the two halves of the lemon and the 4 garlic cloves into the chicken’s butt.
  7. Put on broiler pan, tie legs closed, and shove into the preheated oven for about 90 minutes

I usually serve this with rice and a salad. The leftovers are perfect for any kind of chicken casserole, chicken salad, quesadillas, wraps, etc.


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