Simple Lemony Oven Roasted Whole Chicken
Simple Lemony Oven Roasted Whole Chicken is everything wonderful about a traditional and classic chicken with big lemon flavor. This succulent chicken is topped with lemon pepper seasoning, lemon juice, lemon zest and stuffed with lemon wedges.
It doesn’t get more classic and simple than a good roasted chicken. People can get intimidated by cooking a whole bird, but do not fret. This recipe is very easy to prepare and once in the oven, you’ll merely be babysitting this bird.
Roasted chicken is as traditional as it gets. Every culture loves chicken. It’s such a juicy, succulent and versatile meat. Chicken is always a delicious dinner option and best of all, it’s very budget friendly for feeding a family. It’s simple enough for a weeknight dinner at home with the family. But it is also elegant enough to prepare for a holiday meal or when you are having company. Another benefit to making roasted chicken is that it makes a versatile ingredient for a lot of different leftover dishes.
Whether chicken is your leading lady or best supporting actor, it is always a star in any dish. There’s something so very nostalgic about the aroma that fills a house when you’re roasting a chicken. It always brings me back and makes me reminisce on the holidays. It’s very warm and comforting and just builds the anticipation and the appetite for dinnertime.
Scour the internet and I’m sure you’ll find roughly about 2,640,793 different variations for a roasted chicken. This is a great beginner recipe because it delivers huge flavor while being very easy to prepare. Be intimidated no longer, friends. Because this recipe will give you all of the confidence you need to serve a perfect Simple Lemony Oven Roasted Whole Chicken.
Do you want to know the secret to a perfectly roasted whole chicken? Don’t dry it out! There is literally nothing worse on the planet than seeing a chicken that looks like it just walked off the cover of Better Homes & Gardens and then it tastes drier than the Sahara. This is surely one of the cardinal cooking sins.
My secret for moist and juicy chicken every time is a trick passed on to me by my stunning, cooking goddess of a mother… Butter under the skin, as well as over the top of the skin. I take this tidbit of cooking wizardry and I add minced garlic to butter spread and that is the mixture I slather everywhere over the top and under the skin of my feathered friend.
It’s no secret, however, that lemon and chicken were made for each other. They are just the most special pair and they compliment each other perfectly. The lemoniness of this roasted chicken recipe comes in many different forms. I use lemon pepper seasoning, fresh lemon juice and freshly grated lemon zest. And just for an added slap of lemon, I use lemon wedges to stuff the chicken as well. This roasted chicken truly is lemon inside and out. The lemony deliciousness paired with the combination of seasonings will make this a chicken that you will want to make again and again.
How long do you roast a chicken for?
This is definitely one of those times when you’ll want to put your meat thermometer to work. You’ll want to give your chicken a temperature check by inserting the thermometer into the thickest part of the thigh, without touching the bone. You want the internal temperature to read 165°F.
Helpful Tips
-Allowing your chicken to rest after you remove it from the oven is key. Leaving the chicken alone for a minimum of 10 minutes will allow the juices to reincorporate and to be redistributed throughout the meat.
-If the skin on the chicken is browning too much, you may use aluminum foil to tent the chicken. Your chicken will still continue to cook but this will reduce the browning on the top.
-Use the excess juices from the pan. Stir the juices and drizzle over the meat when you are serving.
-You may incorporate different fresh herbs into this roasted chicken recipe. You can chop some and add them over the top of the chicken or stuff them inside. Try fresh parsley, thyme, oregano, dill or mint for a delicious and bright addition.
Other Chicken Recipes:
–Easy Chicken Caesar Wraps (No Cooking Involved)
–Better Than Takeout Orange Chicken & Broccoli
–Thai Lemongrass Chicken
–Better Than Takeout Pepper Chicken
–Chicken & Shrimp Pad Thai
–Thai Peanut Chicken & Broccoli
–Slow Cooker Mexican Chicken with Rice, Beans & Corn
–Chicken Cordon Bleu White Lasagna
–Easy Thai Cashew Chicken
–Parm Crusted Chicken Parm
–Vietnamese Chicken Satay (Only 6 Ingredients)
–Chicken Broccoli Alfredo
–Buffalo Chicken Meatballs
–Thai Coconut Chicken Drumsticks
Perfect Side Dishes:
–Potatoes Au Gratin with Bacon
–Authentic Thai Som Tum
–Slow Cooker Creamed Corn with Bacon
–The Best Lemony Green Bean Casserole with Sausage
–Roasted Baby Potatoes & Rainbow Carrots
–Wild Rice & Sausage Stuffing
–Easy Spanish Rice
Instructions
Preheat the oven to 400°F. Pan spray and drizzle a little olive oil onto the bottom of a roaster pan. Place the whole roaster chicken into the pan. Pat the chicken skin with a paper towel to dry. In a small bowl, mash together butter spread and minced garlic. The butter and garlic mixture will go underneath the chicken skin, as well as over the top. Begin by separating the skin from the meat by placing your clean hand in between. Gently move your hand around to separate different areas. Take half of the butter and garlic mixture by hand and place it underneath the skin. Push lightly on the top of the chicken skin to spread evenly underneath. Add the remaining half of the butter to the top of the skin and spread evenly.
Season the top of the chicken evenly with salt, garlic powder, dried oregano, dried parsley, lemon pepper seasoning, celery salt, black pepper, lemon juice and lemon zest. Cut ½ white onion into quarters and ½ lemon into 3 wedges. Stuff the white onion and lemon inside of the chicken. Bake for 2 hours until cooked through and baste every 15-20 minutes. Once you have removed the roasted chicken from the oven, allow to rest for at least 10 minutes prior to cutting to ensure a juicy chicken.
What’s your favorite side dish to serve with your Simple Lemony Oven Roasted Whole Chicken? Let me know in the comments below! I love new ideas for side dishes. As always, thank you for supporting Spice and Sugar Mama.
Simple Lemony Oven Roasted Whole Chicken
Ingredients
- 5 Pound whole roaster chicken
- 4 Tablespoons butter spread
- 2 Tablespoons minced garlic
- 1½ Teaspoons salt
- 1 Teaspoon garlic powder
- 1 Teaspoon dried oregano
- 1 Teaspoon dried parsley
- 1 Teaspoon lemon pepper seasoning
- 1 Teaspoon celery salt
- ½ Teaspoon black pepper
- 2 Tablespoons lemon juice
- 1 Tablespoon lemon zest
- ½ White onion (quartered)
- ½ Lemon (cut into 3 wedges)
Instructions
- Preheat the oven to 400°F. Pan spray and drizzle a little olive oil onto the bottom of a roaster pan. Place the whole roaster chicken into the pan. Pat the chicken skin with a paper towel to dry. In a small bowl, mash together butter spread and minced garlic. The butter and garlic mixture will go underneath the chicken skin, as well as over the top. Begin by separating the skin from the meat by placing your clean hand in between. Gently move your hand around to separate different areas. Take half of the butter and garlic mixture by hand and place it underneath the skin. Push lightly on the top of the chicken skin to spread evenly underneath. Add the remaining half of the butter to the top of the skin and spread evenly.
- Season the top of the chicken evenly with salt, garlic powder, dried oregano, dried parsley, lemon pepper seasoning, celery salt, black pepper, lemon juice and lemon zest.
- Cut ½ white onion into quarters and ½ lemon into 3 wedges. Stuff the white onion and lemon inside of the chicken. Bake for 2 hours until cooked through and baste every 15-20 minutes. Once you have removed the roasted chicken from the oven, allow to rest at least 10 minutes prior to cutting to ensure a juicy chicken.
