Lemon Garlic Roast Chicken

A simple and tasty dish, perfect for a dinner with family or friends. The chicken is roasted to perfection with crispy skin and juicy flesh, infused with the flavors of lemon and garlic. This revisited classic is ideal for a keto diet thanks to the use of low-carb ingredients.

Ingredients

1 whole chicken (about 1.5 kg)

2 yellow lemons, cut in half

1 head of garlic, cut in half horizontally

50g softened butter

2 tablespoons of olive oil

1 tablespoon fresh thyme (or 1 teaspoon dried thyme)

1 teaspoon fresh rosemary (or 1/2 teaspoon dried)

Salt and freshly ground pepper

Instructions

1. Preparation (15–20 min): Preheat the oven to 200°C (fan 190°C if possible). Take the chicken out 30 minutes before cooking so that it no longer cools in the refrigerator. Dry the skin carefully with absorbent paper (this promotes crispiness).
2. Seasoning and aromatics (5 min): Salt the inside and outside (approximately 1.5–2 g of salt per 500 g of poultry). Pepper. Slide 2 lemon halves and 1 head of garlic into the cavity. If desired, twist the legs for even cooking.
3. Aromatic butter (3 min): In a bowl, mix the softened butter, olive oil, finely chopped thyme and rosemary. Carefully lift the skin on the breast and slide half of the butter mixture between the skin and the flesh to keep the breast juicy. Brush the remainder over the entire exterior surface.
4. Initial cooking (1 hour 15 minutes total, see 4.a and 4.b): Place the chicken in a roasting pan, breast side up. Place in the center of the oven. a) Cook for 45 minutes without opening the door. b) Lower the temperature to 180°C and continue for 30 minutes, basting every 20 minutes with the cooking juices. (Indicative time for 1.5 kg: 1h15).
5. Checking cooking: Insert a thermometer into the thickest part of the thigh (without touching the bone): the internal temperature should reach 75°C. If you don't have a thermometer, prick the thigh-thigh joint: the juice should be clear, with no trace of pink.
6. Rest (10 min): Remove the chicken from the oven, cover lightly with aluminum foil and let rest for 10 minutes. This time allows the juices to redistribute and makes cutting easier.
7. Cutting and serving: Cut starting with the thighs, then the breast. Squeeze the roasted lemons over the meat to taste for a hint of acidity. Serve with vegetables of your choice (cauliflower puree recommended).

Variants

• Spicy Chicken: Add 1 teaspoon of smoked paprika and a pinch of cayenne pepper to the butter mixture.
• Chicken with herbs: replace the thyme and rosemary with a mixture of Provence herbs.
• Orange Chicken: Substitute oranges for lemons for a milder flavor.

Tips

• For even crispier skin, let the chicken rest uncovered in the refrigerator for 1 hour before cooking.
• Use a kitchen brush to evenly distribute the butter mixture over the entire surface of the chicken.
• Don't forget to let the chicken rest after cooking: this allows the juices to redistribute into the flesh.

FAQ