Roasted Lemon and Garlic Whole Chicken

Lemon and Garlic Whole Chicken

This whole roast chicken is an easy and delicious comfort food that’s perfect for a night at home or when you have friends over.

If you have never made a whole chicken before, give this one a try! It's just too easy and you can’t mess it up if you use a thermometer - I use a Thermapen from Amazon for an instant read on the internal temperature. With minimal mess and optional leftovers, this will quickly become a fan favorite to feed your entire family! It tastes great with a side of asparagus, broccolini, or cauliflower mash

  • Prep Time

    10 minutes

  • Total Time

    1 hour 45 minutes

  • Servings


  • Freezer Friendly



  • 1 (3-pound) whole chicken
  • 2 lemons, halved
  • 1 garlic head
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 1 tablespoon sea salt
  • 1 tablespoon olive oil


  1. Preheat the oven to 375°F.
  2. In a small bowl, combine the rosemary, thyme, oregano, salt, and olive oil.
  3. Remove any giblets from inside the chicken and pat it dry with paper towels. Set it in a shallow roasting pan and coat the chicken with the seasoning mix.
  4. Stuff two lemon halves into the cavity of the chicken and place the other lemon, quartered, into the pan.
  5. Slice the top off the garlic head to make the cloves visible and set it in the cavity of the chicken, cloves facing out.
  6. Bake the chicken for 60 to 75 minutes, until an instant-read thermometer inserted into the breast without touching the bone registers an internal temperature of 165-170°F.
  7. Let the chicken rest for 5 to 10 minutes, then slice and serve warm with your favorite veggies.