Succulent Roast Chicken

Succulent Roast Chicken


"A moist, garlicky-lemony, easy roast dinner. Serve with roast potatoes and veggies, and you've got yourself a wholesome and impressive meal!"

Ingredients 2 h {{adjustedServings}} servings 450 cals

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 450 kcal
  • 22%
  • Fat:
  • 26.9 g
  • 41%
  • Carbs:
  • 4.5g
  • 1%
  • Protein:
  • 46.5 g
  • 93%
  • Cholesterol:
  • 145 mg
  • 48%
  • Sodium:
  • 221 mg
  • 9%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat an oven to 425 degrees F (220 degrees C). Combine the lemon zest, rosemary, thyme, and minced garlic in a small bowl; stir in the olive oil, then season to taste with salt and pepper.
  2. Separate the skin around the breast and thighs from the meat. Rub the herb mixture onto the meat, underneath the skin. Cut the zested lemon in half, and place half of the lemon into the cavity of the chicken along with the whole garlic cloves. Place the chicken into a roasting pan, and squeeze the remaining lemon half evenly over the skin of the chicken.
  3. Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour, 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
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Reviews 33

  1. 44 Ratings

Harriet Green

For me this is a pretty basic recipe which I do with a few variations of my own, like massaging the chicken with lemon rind and butter. One tip that I must insist on never, never cover the bird with foil or anything else while it rests or you will just steam the beautiful golden crust. It needs no coverng.


The perfect roast chicken – tender, juicy and SO flavorful. True to its name, this really was succulent. I stuck to the recipe fairly closely, although I rubbed the herb/olive oil mixture all over the chicken rather than just underneath the skin. I also stuck extra sprigs of rosemary and thyme and a good chunk of onion in the cavity along with the lemon. I roasted the chicken at 450 degrees for 20 minutes, then reduced the heat to 375 degrees and roasted for another 20 minutes per pound. (I had a 5-1/2 pound chicken so it was in the oven about 2 hours) I poured about a cup of chicken broth into the pan at the beginning, and the resulting juices made for a rich and delicious pan gravy, thickened just slightly with a little cornstarch and more chicken broth. I served this with roasted Yukon Gold potatoes (in the same pan last 40 minutes of cooking), Cauliflower with a Kick, Easy Garden Green Beans, Pumpkin Soup and a tossed green salad with Creamy Peppercorn Dressing, all recipes also from this site. With only six reviews, this recipe is not receiving the attention it should.


Great flavor combination. The lemon, rosemary and garlic complement each other well. I only had skinless chicken breasts on hand, so just put them on top the sliced lemon, spread the chopped garlic, rosemary, thyme, and olive oil mixture over the chicken and baked it for about 45 - 50 minutes. Probably should have baked them for a little less time. 40 minutes probably would have been about right for two chicken breasts that were almost 2 pounds. Be sure to scoop up some of the juices from the pan and drizzle on top the chicken before serving, for extra flavor and moisture (if you over cook your chicken like I did). Will definitely use this flavor combination again.