Lemon Roast chicken is perfect for a lovely Sunday dinner, or one of those special occasion dinner gatherings. The lemon, garlic, and white wine deliver a truly delectable sauce, and the slow cooking gives the juiciest bird you can imagine. But it’s so easy to prepare that it makes a spectacular weeknight meal. Serve with the Best Mashed Potatoes for an unforgettable meal!
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🍋 The Ingredients
The ingredients for Lemon Roast Chicken are simple, yet they combine beautifully to create an incredibly flavorful and succulent dish that is sure to impress. Find ingredient notes (including substitutions and variations) below.
🌿 Substitutions and Variations
- Chicken – Skin-on, bone-in chicken pieces are recommended. However, boneless chicken breasts can be substituted. They will only need to bake for about 45 to 60 minutes, depending on their size. Boneless, skinless thighs will bake for around 40 to 50 minutes. See Expert Tip for more details.
- Cooking liquid – A dry white wine, such as Chardonnay or Sauvignon Blanc, is recommended. We don’t recommend cooking wine. Chicken broth and 1 tablespoon of apple cider vinegar can be substituted for the wine, if desired.
- Herbs – Fresh thyme and rosemary give the classic lemon chicken flavor. If using dried, go with 1 teaspoon each. Fresh is best!
- Lemon – Freshly squeezed will deliver the best flavor, but bottled lemon juice can be used in a pinch. There is no substitute for lemon (for obvious reasons).
See the recipe card (with video) below for a full list of ingredients and measurements.
Expert Tip
The chicken must reach an internal temperature of 165°F. The bone-in pieces will take longer to cook than boneless. A digital thermometer ensures you’re chicken is cooked properly.
👩🏼🍳 How To Make Lemon Roast Chicken
- Step 1: Add chicken, garlic, lemon, herbs, wine, oil, salt, and pepper to a large bowl and toss.
- Step 2: Cover with foil and bake at 315°F for two hours.
- Step 3: Remove the foil and increase the temperature to 400°F.
- Step 4: Bake for another 20 minutes until nicely browned.
- Step 5: Place the chicken on a platter
- Step 6: Strain the sauce and pour it over the chicken.
🍽️ How To Serve
- If serving guests, you can place the chicken pieces on a large platter and scatter the lemon around the chicken. Garnish with chopped Italian parsley. Provide a nice pair of tongs so guests can serve themselves.
- You can also plate individual servings.
- Serve the sauce in a gravy boat or bowl with a ladle. The sauce is what puts this dish over the top.
Expert Tip
As the chicken cooks, the skin will render some fat. Once you have strained the sauce, you can pour the liquid into a fat separator and then pour it into a gravy boat. Or simply use a spoon to skim the fat from the surface of the sauce.
🙋🏽♂️ Frequently Asked Questions
Absolutely! However, we recommend a different roasting temperature and time. See our Perfect Roast Chicken for complete instructions.
Yes, you can prepare lemon roast chicken in advance by marinating it the night before and storing it in the refrigerator, then simply roast it when you’re ready to serve (give yourself time for the roasting).
This dish pairs wonderfully with a variety of sides, such as potatoes dauphinoise, fondant melting potatoes, roasted asparagus with chopped eggs, steakhouse mushrooms, and a fresh green salad, creating a balanced and delicious meal.
🇫🇷 Other Classic French Recipes
Are you ready to make one of the simplest, yet most impressive French meals this side of Paris? Go for it!
And when you make it, be sure to take a photo, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Lemon Roast Chicken
Video
Equipment
- Roasting pan or large roasting dish (3 QT)
- Aluminun foil or lid for the pan
Ingredients
- 1 whole chicken cut into pieces (or use a combo of bone-in breasts, thighs & legs)
- 6 cloves garlic peeled and roughly sliced
- 2 large lemons sliced
- 1 tablespoon thyme fresh, chopped
- 1 tablespoon rosemary fresh, chopped
- 3 tablespoon olive oil
- ¼ cup dry white wine
- 1 teaspoon Kosher salt
- ½ teaspoon fresh ground black pepper to taste
- 2 tablespoon parsley fresh, chopped, for garnish (optional)
Instructions
- Preheat oven to 315°F.
- Place the chicken pieces in a large bowl, and all other ingredients, except the parsley. Mix with two large spoons until the chicken is well coated.1 whole chicken, 6 cloves garlic, 2 large lemons, 1 tablespoon thyme, 1 tablespoon rosemary, 3 tablespoon olive oil, ¼ cup dry white wine, 1 teaspoon Kosher salt, ½ teaspoon fresh ground black pepper
- Transfer to a large roasting pan or baking dish. Sprinkle the chicken with salt and pepper (just a small pinch, don't over-salt). Cover tightly with a lid or aluminum foil, and place in the oven for 2 hours.
- Remove from the oven, take off the foil, and raise the oven temp to 400°F.
- Place chicken back in the oven and bake for another 30 minutes, or until nicely browned.
- Remove from oven, and place baked chicken and lemon slices onto serving dish. Transfer the chicken pieces to a platter and then strain the sauce, discarding any solids. Pour into a fat separator, or use a spoon to skim off any fat that is on the surface. Pour sauce over chicken and pass the remaining at the table. Garnish with chopped parsley. Serve at once!2 tablespoon parsley
Notes
Nutrition
POST UPDATE: This recipe was originally published in April 2014, but was updated with improved tweaks to the recipe with new tips and photography, and a fabulous new video in September 2020!
Eloisa Oropeza says
Can this dish be make in a slow cooker then transferred to a pan to brown at the end?
Kris Longwell says
Hi Eloisa! Yes, you can do this in the slow cooker, but, the meat will become extremely tender. Possibly fall-off-the-bone tender, but delicious! Cook on low for 4½ then briefly brown under the broiler (keep an eye on the chicken, don’t let it burn!). Let us know if you try it and how it turns out! Best, Kris & Wesley
Kris Longwell says
HI Eloisa! We responded to your email to us regarding the slow cooker. Let us know if you have any other questions!!!
morgen says
I just pulled this out of the oven. OMG it is beautiful and my house smells like a bistro and it was so easy. I didn’t wait for it to marinate, I just put it in the oven and worked in the yard for a couple of hours. Today the store only had bone in breasts, no cut up whole chicken. Next time I’ll go for a Mary’s Organic Chicken and cut it up myself. I definitely need to invest in the fat separator. Someone else said it, the flavors are indeed delicate. This is a keeper and I love the video-you guys are great!
Kris Longwell says
Hi Morgen!! We are so so thrilled you loved our lemon roast chicken! It really is heavenly, right? We are so happy you had such great success and it sounds like you made it perfectly!! Thanks so much for letting us know and for the wonderful review! That honestly means so much to us!! Please stay in touch! All the best, Kris & Wesley
Judy A Palmer says
I made this last week and it was the best Lemon Chicken I have ever had. So juicy and perfectly scrumptious! Thanks again for another wonderful dinner!
My next indulgence is going to be your shrimp scampi and that awesome looking lobster tail recipe you have shared with us….
Judy P
Kris Longwell says
Hi Judy!! Woo hoo!! We are so super excited that you love the lemon roast chicken! We love that dish so much, too! And please let us know how the shrimp scampi turns out and what you think! We hope you like it as much as we do!! xoxo Kris & Wesley
Ayako says
Made it last night! The flavor was very delicate and loved how meat just fell off the bones. I will definitely buy that fat separator you have so I can make this again! So worth waiting for 2hr and 30mins. Thank you for such a wonderful recipe.
Kris Longwell says
Hi Ayako! That is so awesome to hear! Sorry for the late reply, but we wanted to let you know how happy we are that you had such success with the lemon chicken! And when you get a chance, pick up a fat separator! They are really amazing and inexpensive!! Thanks so much for letting us know your results with the recipe! We appreciate that so very much!! Best, Kris & Wesley
Ann says
I have a question, could this be done in a 6QT dutch oven? Hoping I can make it today!
Kris Longwell says
Hi Ann!
Absolutely! I use my 6QT Dutch oven for this type of dish all the time. Everything should fit just fine, and it’s okay if there’s a little overlap. Everything will cook down as it braises. Let us know how it turns out and what you think!! Best, Kris & Wesley
Ann says
I made it and it was AWESOME! Making again tonight!
Susie says
I concur with all of the previous comments. This is a superb recipe that is very easy for anyone to put together and enjoy. Thank you for your steady posting of wonderful recipes!!!
Kris Longwell says
Thank you so much, Susie! We are so glad you enjoyed the lemon roast chicken recipe, and thank you so much for letting us know! That means a lot to us!! All the best, Kris & Wesley
Valerie Millard says
Thanks so much for this recipe Kris & Wesley …it was a HUGE hit for Sunday night dinner with my hubby & my 86yo mother! I cut up some yellow potatoes and threw them in with the chicken thighs too and everything was so lemony tasty …especially with the drippings added at the table
Glo says
Dear Kris and Wesley,
This recipe was indeed a Winner Winner Chicken Dinner! The chicken was incredibly tender and flavorful. Your recipe was easy to follow and make. We had 4 chicken thighs so I made a few minor measurement adjustments, and served it with rice, baby carrots and broccoli. This recipe is a keeper and I plan to make it with mashed potatoes next time which my husband will love!
Lemon Roast Chicken scores right up there with your Best Ever Salad Recipes, which I have shared often. Thank you very much for your many excellent and entertaining posts!
Kris Longwell says
Hi Glo!! You make us so happy!! We flip for this lemon roast chicken, too!! We are so so so happy you love the recipe, and as always, thank you from the bottom of hearts for your ongoing love and support!! We send it right back to you, too!! xoxoxo Kris & Wesley
Daniela says
:))))) sorry i meant … above , in the picture above…
one piece of chicken, one leaf i presume is arugula and the side dish is mashed potato or what?
thank you! 🙂
Daniela says
Hy, i’m Daniela
i was wondering in the picture bilow appears a piece of chicken, a leaf and …mashed potato or what?
Kris Longwell says
Hi Daniela, those are mashed potatoes topped with the sauce from the lemon roast chicken. And that’s a sprig of fresh parsley, too.
Jenn says
Hi there! Love your recipes! Above the recipe during the body of the blog, it says to place the “marinated” chicken with the garlic and lemons but I am not seeing the marinade recipe? I was looking to make this tonight… if I can…
Kris Longwell says
Hi Jenn! Sorry for the confusion! The marinade is really just the oil with the herbs and the lemon slices. After tossing them in those ingredients, you’ll want to cover with foil. Then bake until chicken is cooked through, typically about 2 hours. Hope this helps but let us know if you have any other questions! And let us know how it turns out!!! All the best, Kris & Wesley
Jenn says
That’s what I figured, just wanted to make sure… and found a beautiful bottle of Macon-Village Chardonnay to go with it for tonight! 🙂 We are super excited to bring some “fabulous” to a mid-week meal! Keep those awesome recipes coming!
Kris Longwell says
Oh wow! Sounds wonderful! Enjoy and do let us know how it turns out!!
Jenn says
IT WAS INCREDIBLE!!!!! I made sure to tag you on Instagram with the picture. I used whole chicken legs since they were on sale at a steal $ and fresh rosemary & thyme out of the garden. Served with herby smashed yukon golds and sautéed garden zucchini. Such a lovely dinner especially on a (cooler) summer evening. This will be one of my go-to recipes for lemon roasted chicken. 🙂