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    You are in: Home / Recipes / Lemon Garlic Roast Chicken Recipe
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    Lemon Garlic Roast Chicken

    Average Rating:

     18 Total Reviews

    Showing 1-18 of 18

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    • on February 25, 2001

      very good,easy to follow

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    • on June 29, 2011

      What a tasty chicken! I usually just use a dry rub, then baste with the juices, but THIS brought the chicken to a whole new level! I used a few more garlic cloves than the recipe states and I only had Oregano, but other than that, I followed the recipe pretty much as is. At first, I thought the chicken would be TOO lemony, but after sampling a taste, I found it to be just right :) Given the specific flavour profile of this chicken, I ended up making the rest of the meal around it - lemony garlic Greek potatoes, and a Greek rice pilaf ^_^ Will make this chicken again...and again, and again...!!!

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    • on March 30, 2011

      Sorry but I didn't like the chicken..... I don't know if maybe I didn't slice the lemon slices thin enough but the chicken had a bitter taste that I didn't enjoy.....it was a little bland for my taste....

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    • on June 22, 2010

      This is a rave recipe My guests Loved it! The lemon and garlic under the skin really infuses the flavor. This will be made again for sure - I used a large roasting chicken

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    • on February 01, 2010

      I combine this recipe with Lemon and Garlic Roast Chicken. This is the most flavorful, moist chicken you will find with just the right amount of spice. I tweak it sometimes by using garlic in the jar if I'm in a hurry. I've also put oranges instead of lemons or a lime juice/lemon juice combo. I've made this recipe three or four times now and plan to keep it a favorite. Thanks for sharing!

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    • on January 17, 2010

      This is a good recipe for a nice moist chicken. I expected it to be a bit more lemony but it was good just the same. However, the potatoes that I put around the chicken were the best lemon roasted potatoes I have ever made. The chicken took about 15 minutes longer to be cooked. While the chicken rested the chunks of potatoes continued cooking in the juices. Thanks for sharing your recipe, will make again.

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    • on September 23, 2009

      This was AWESOME! I also surrounded the chicken in the roaster with some cubed potatoes that I lightly tossed in a little bit of olive oil, salt and dried thyme. Yum! I can't wait to make this again!

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    • on July 12, 2009

      Just delicious! Such an easy recipe as well. We seasoned the lemon slices and garlic with some thyme before putting them under the skin so the flavour of the thyme would mix with the lemon and go right through the breast, and that worked really nicely. This recipe's a keeper!

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    • on April 20, 2009

      Lovely subtle flavours. Our family enjoyed it and very simple to make.

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    • on December 27, 2007

      Wonderful dish, very visually appealing as well, my husband and I loved it. Thanks so much for an easy, flavorful recipe!

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    • on September 29, 2007

      Easy recipe.

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    • on May 01, 2007

      Very easy to follow, quick to prepare, and minimal work! Mine came out delicious! I did, however, end up having to cook the bird for about an hour and 10 minutes to get it all the way done. I also took the other guy's idea to put an onion inside, and wow does that come out tasty when it's done! I added a generous amount of salt and pepper to the outside skin before it was cooked since it has to seep through to get to the meat, and i was very pleased with the taste. Thanks so much for this recipe! I will make this alot in the future!

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    • on March 24, 2007

      This was absolutely wonderful!!! And so easy. I too added onion in the cavity and under the skin. We will definately have this again.

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    • on May 22, 2006

      This was wonderfull for a picnic, love the lemony/garlic flavour. I also stuffed a walla walla quartered onion in the cavity which turned out delicious to eat! and I sprayed the whole bird with veggies spray just before putting it in the oven. I did find I had to cook it for about 1 hour and 10 minutes, actually I did it for the 45 minutes and when I went to cut it up found it quite pink near the bone, so cut it up and returned it to the oven for another 20 minutes, perfect. Thanks for sharing I will doit again.

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    • on January 25, 2002

    • on February 12, 2001

    • on January 29, 2001

      This is easy and very good. Our family loved it.

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    • on January 19, 2001

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    Nutritional Facts for Lemon Garlic Roast Chicken

    Serving Size: 1 (127 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 252.2
     
    Calories from Fat 156
    61%
    Total Fat 17.3 g
    26%
    Saturated Fat 4.9 g
    24%
    Cholesterol 86.2 mg
    28%
    Sodium 80.9 mg
    3%
    Total Carbohydrate 1.4 g
    0%
    Dietary Fiber 0.3 g
    1%
    Sugars 0.3 g
    1%
    Protein 21.5 g
    43%

    The following items or measurements are not included:

    dried fine herbs

    Detailed Nutrition Values About Nutrition Info
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