Lemon and Garlic Roast Chicken

Recipe by Dave C
READY IN: 2hrs 5mins




  • Preheat the oven to 350.
  • On a work surface, mince the garlic with 1 teaspoon of kosher salt.
  • Transfer the garlic to a small bowl and whisk in the lemon juice, rosemary, sweet paprika, cumin, and 1/2 teaspoon pepper, whisk in the olive oil.
  • Using your fingers, gently loosen the skin from the chicken breasts, thighs and drumsticks; try not to tear the skin.
  • Season the cavity of the chicken with salt and pepper and put the chicken in a roasting pan.
  • Using a small spoon, pour all but 1 tablespoon of the seasoning mixture under the skin of the chicken, rubbing it into the breasts, thighs and drumsticks.
  • Rub the butter under the skin of the breast meat.
  • Rub the remaining 1 tablespoon of the seasoned oil all over the chicken and season it with salt.
  • Put the reserved lemon halves in the cavity of the chicken and tie the legs together with twine.
  • Roast the chicken for about 1 1/2 hours, or until the juices from the cavity run clear and the chicken is browned and crisp.
  • Let the chicken rest in the roasting pan for 15 minutes.
  • Tilt the chicken to drain the juices from the cavity into the pan; transfer the chicken to a carving board.
  • Pour the pan juices into a bowl and skin the fat from the surface.
  • Strain the juice into a small saucepan and keep warm over low heat.
  • Carve the chicken and serve with the pan juices.