Perfect Lemon and Garlic Roast Chicken

Make this Tonight - "Roast Chicken & Bread Salad"

Prep Time
Cook Time


  • 1 whole roasting chicken, (5 to 6 lb/2.5 to 2.7 kg)
  • Kosher salt, to taste
  • Black pepper, to taste
  • 1 medium onion, quartered
  • 1 head garlic, whole, unpeeled, halved horizontally
  • 1 lemon, cut into wedges
  • 4 sprigs of fresh tarragon
  • 4 sprigs of fresh thyme
  • 3 large carrots, peeled, cut into 2-inch (5 cm) chunks
  • 1 bulb fennel, quartered
  • 2 tablespoons olive oil
  • 1 stick (4 oz/115 g) unsalted butter, melted
  • 2 cups (240 ml) chicken stock
  • Green Jalapeno Dressing, recipe follows


  1. Preheat the oven to 425°F.
  2. Pat and dry the chicken inside and out with paper towels. Season the inside and out generously with salt and pepper, to taste.
  3. Stuff the cavity with the onion quarters, 3 or 4 lemon wedges, half a head of garlic, tarragon, and thyme.
  4. Add the carrots, fennel, remaining lemon wedges, and the other half of the garlic head into a roasting pan.
  5. Drizzle with the olive oil, season with some salt and pepper, and toss to coat.
  6. Arrange the vegetables toward the center of the pan.
  7. Tie the chicken legs together with kitchen string and tuck the wing tips under the body of the chicken.
  8. Brush chicken with melted butter all over.
  9. Place on top of the vegetables.
  10. Add the chicken stock to the pan.
  11. Place in the center of the oven and roast until the juices run clear and the breast registers 160°F on an instant-read thermometer, about 1 hour 15 to 1 hour 30 minutes.
  12. Let the chicken rest for 15 minutes to let all those juices come together before carving.
  13. Serve with green jalapeno dressing.