Lemon Garlic Whole Roast Chicken

Lemon and Garlic Whole Roast Chicken

This Lemon Garlic Whole Roast Chicken is easy and comforting. I love that it’s simple enough for a weeknight dinner, but also a hit for entertaining. Everyone loves a juicy roast chicken, and it goes with just about anything!

If you’ve never made a whole roast chicken before, you’ve got to give it a try. I promise it’s foolproof! I use an instant read thermometer from Amazon to ensure the chicken is done – it needs to hit 165-170 F internal temperature.

By far, protein is the macronutrient I see my female clients most commonly undereat. Sometimes it’s simply because carbs are easy to grab while protein isn’t always so convenient. Roasting a whole chicken is a foolproof way to not only have a delicious dinner, but also have ready-to-go protein left over for the next day or two.

When you undereat protein, you’ll struggle feeling fully satiated, calm, and in control around food. Without compare, when my female (and male!) clients begin to hit optimal protein goals, they can’t believe how good they feel. Body composition adjusts favorably, they feel focused and energized, and they don’t crave snacks or sweets or coffee all day long.

If you want more information on optimal protein intake and all of my tips and tricks on how to get there, check out either of my guides:

In the meantime, make this chicken for dinner tonight! It will quickly become a fan favorite to feed your entire family. I serve it with a side of asparagus, broccolini, or a 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.