Description
This Greek Lemon Garlic Whole Roast Chicken recipe features a perfectly roasted 3-pound chicken seasoned with fresh thyme, garlic, lemon zest, and paprika. The chicken is roasted alongside tender potatoes and carrots, absorbing all the bright, savory flavors while achieving a crispy golden skin. A simple yet flavorful dish perfect for a wholesome family meal.
Ingredients
Units
Scale
Chicken and Seasoning
- 1 whole chicken (3 lbs.)
- 1 tablespoon salt
- 1/2 tablespoon ground black pepper
- 1 tablespoon fresh thyme, finely chopped
- 1 lemon (zested, juiced, and leftover half for stuffing)
- 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 with a paper towel to ensure an extra crispy skin when roasting. In a small bowl, mix together salt, ground black pepper, and fresh thyme. Generously rub this seasoning all over the chicken, including inside the cavity. Set aside for at least 30 minutes or refrigerate overnight for deeper flavor.
- Preheat the oven: Set the oven to 375°F (190°C) to prepare for roasting the chicken and vegetables.
- Make lemon garlic mixture: Grate the lemon zest into a small bowl, then squeeze 2 tablespoons of lemon juice into the same bowl. Add olive oil, minced garlic, and paprika; whisk well to combine. Stuff the leftover lemon half into the chicken’s cavity. Brush half of this lemon mixture evenly over the whole chicken for bright, tangy flavor.
- Toss the vegetables: In a large mixing bowl, combine the remaining lemon mixture with the cubed potatoes and chopped carrots, tossing until the vegetables are well coated.
- Arrange for roasting: Spread the vegetables evenly in the bottom of a large cast-iron skillet or roasting pan. Place a roasting rack over the vegetables and position the whole chicken breast-side up on the rack. If you don’t have a roasting rack, placing the chicken directly on the vegetables is fine.
- Roast the chicken: Roast in the preheated oven for 1 to 1.5 hours, depending on the chicken size, until the internal temperature reaches 165°F. Use a meat thermometer inserted into the thickest part of the breast to check doneness.
- Crisp the skin: For extra crispy and browned skin, switch the oven to broil on high and broil the chicken for an additional 5 minutes. Watch carefully to avoid burning.
- Rest and serve: Remove the chicken from the oven and let it rest at room temperature for at least 15 minutes to allow juices to redistribute. Serve the chicken with the roasted vegetables, a fresh squeeze of lemon juice, and drizzle pan juices over the top for extra flavor.
Notes
- Patting the chicken dry before seasoning is key to crispy skin.
- Refrigerating the seasoned chicken overnight enhances flavor.
- Using a roasting rack ensures even heat circulation and prevents soggy skin.
- Monitor closely when broiling to avoid burning the skin.
- Resting the chicken after roasting helps keep it juicy.
- You can substitute the vegetables with any root vegetables you prefer, such as parsnips or sweet potatoes.
Nutrition
- Serving Size: 1 serving (1/6 of recipe)
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
