Garlic & Lemon Roasted Chicken with Garden Herbs
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🌿 Introduction
Few dishes feel as comforting and celebratory as a whole roasted chicken. The golden skin, fragrant with garlic, lemon, and herbs, makes even an ordinary evening feel like a feast. For me, it’s the kind of recipe that brings everyone to the table—no fancy plating needed, just carving and sharing.
This version leans into the garden with rosemary, thyme, and parsley. Simple, fresh flavors come together in a way that feels timeless, like Sunday dinners that anchor the week.
✨ Why You’ll Love This Recipe
- 🍋 Bright lemon cuts through the richness of roasted chicken
- 🌿 Fresh herbs add fragrance and depth
- 🥘 One-pan meal with easy cleanup
- 🍽️ Perfect for Sunday dinner, gatherings, or meal prep
📋 Quick Reference Snapshot
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4–6 servings
- Skill: Easy
- Equipment: Roasting pan or cast iron skillet, meat thermometer, basting brush
- Dietary: Gluten-free, dairy-free
Key Ingredients at a Glance: Whole chicken, garlic, lemon, rosemary, thyme, parsley
🌿 Ingredients
- 1 whole chicken (4–5 lbs)
- 2 lemons, halved 🍋
- 1 head garlic, halved crosswise 🧄
- 3 Tbsp olive oil 🫒
- 2 tsp sea salt
- 1 tsp black pepper
- 3 sprigs fresh rosemary 🌿
- 3 sprigs fresh thyme 🌿
- 2 sprigs fresh parsley 🌿
- Optional garnish: extra lemon slices, fresh herbs
🔄 Seasonal Swaps
- 🦃 Swap whole chicken for turkey breast at the holidays
- 🧄 Use shallots or onions in place of garlic
- 🌱 Try sage instead of rosemary for an earthy note
- 🍋 Use orange for a sweeter citrus flavor
🌱 From My Garden
The rosemary and thyme for this recipe come straight from my garden beds, sturdy herbs that thrive even as the season cools. I love tucking them inside the chicken with garlic and lemon, knowing that as it roasts, their fragrance will fill the kitchen. It’s a dish that carries the garden’s steady gifts right into the heart of the home.
👩🍳 Step-by-Step Instructions
Prepare the Chicken
- Preheat oven to 425°F (220°C).
- Pat chicken dry with paper towels.
- Rub skin with olive oil, salt, and pepper.
Stuff & Roast
4. Place halved lemons, garlic, rosemary, thyme, and parsley inside the cavity.
5. Transfer chicken to roasting pan or skillet, breast side up.
6. Roast for 1 hour 15 minutes, or until internal temp reaches 165°F (74°C).
Finish
7. Let rest 10 minutes before carving.
8. Garnish with lemon slices and herbs.
🍽️ Serving & Pairing Suggestions
- Serve with Creamy Garlic Mashed Potatoes with Olive Oil & Chives
- Add Maple Roasted Carrots with Toasted Seeds for a colorful side
- Pair with Wild Greens Salad with Lemon & Olive Oil for freshness
🥡 Storage & Make-Ahead Tips
- Refrigerate leftovers up to 4 days
- Freeze shredded chicken up to 3 months for soups or casseroles
- Use carcass to make homemade broth
🤝 Community & Connection
- Instagram — Share your golden trays and tag me @southersoils 🌿📸
- Subscribe — Weekly recipes, seasonal tips, and free printable guides ✉️🍂
- Facebook Group — A warm community to swap ideas and share what’s growing 🌱🫶
🛒 Favorites from My Kitchen to Yours
- Cast iron skillet for even roasting 🍳
- Meat thermometer for perfect doneness 🌡️
- Basting brush to keep skin golden 🖌️
- Carving knife & board for serving 🍽️
🌻 Related on Southern Soil Sunshine
- Tuscan White Bean Soup with Kale & Rosemary
- Autumn Harvest Salad with Roasted Pears & Pecans
- Apple Crisp with Oats & Warm Spices
💭 Final Thoughts
A roasted chicken may seem ordinary, but it’s one of the most comforting meals I know. Garlic, lemon, and herbs turn it into a dish that feels abundant, reminding us that grace is found in the simple and shared. 💛
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