Lemon Garlic Roast Chicken

By Amy Dong
Published Jun. 14, 2016
Updated Jul. 11, 2023

This Lemon Garlic Roast Chicken is incredibly easy and succulent. It’s a simple weeknight meal, yet delicious enough for the weekend.

Lemon Garlic Roast chicken 1

We’re getting a little too chummy with the orthopedics clinic.

All the peeps in my family have officially broken a bone. Not to mention all the close calls. We’ve got a collection of foot splints, finger splints, and arm casts.

Most recently, one of the Littles was knocked over when his jaw met a friends’ baseball bat in full swing. Add dislocated jaw to the list.

Please tell me that a house of boys doesn’t mean this is gonna keep happening…

Seriously, the only bones I want to think about are chicken bones.

Roasted chicken. Plus loads of lemon and garlic. Plenty of yummy herbs. {Butter doesn’t hurt at all.}

That’s what this Lemon Garlic Roast Chicken has going for it.

This chicken is juicy, succulent, ultra-flavorful, and easy to pull off.

Everyone devours this amazingly tender Lemon Garlic Roast Chicken.

(Even if they still have a slightly jumbled jaw.)

Did you make this?

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A Casserole of Garlic Roast Chicken with Lemon

Lemon Garlic Roast Chicken

5 from 2 ratings

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This Lemon Garlic Roast Chicken is incredibly easy and succulent. It's a simple weeknight meal, yet delicious enough for the weekend.

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: servings

Author: Amy Dong

Ingredients

For the Chicken:

10-12 chicken legs
4-5 slices lemon
1 onion, thinly sliced

For the Marinade:

8 cloves garlic, minced
Zest from 2 lemons
⅓ cup freshly squeezed lemon juice
4 TB melted butter
2 TB sugar
2 TB fresh or dried rosemary
2 ½ tsp kosher salt
1 tsp paprika
1 tsp fresh or dried thyme
¼ - ½ tsp red pepper flakes

Instructions

Hand-whisk together all marinade ingredients in a large bowl until well combined. Set aside.
Towel-dry chicken legs and use a fork to pierce holes throughout chicken pieces. Add to the large bowl with marinade. Turn to coat well and let sit in marinade for 1 hour at room temp.
Meanwhile, preheat oven to 425F, with rack on lower middle position. In a large baking dish, place chicken legs in a single layer. Evenly distribute marinade over the chicken. Arrange onion and lemon slices in between and around chicken pieces.
Bake uncovered for about 1 hour, basting with juices from the pan after 30 minutes. Baste every 10 minutes thereafter, until chicken is done and nicely browned. Let rest at room temp 5 minutes before serving. Serve chicken with juices poured over the top.

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