There’s nothing that feels more comforting to me than sitting down to a beautifully roasted chicken. This lemon garlic butter roast chicken is juicy, tender, and packed with bold, fresh flavors. It’s the kind of meal I turn to when I want something that feels special but doesn’t require a complicated process. With just a few simple ingredients and a bit of oven time, I end up with a dish that’s cozy enough for a weeknight yet elegant enough for company.

Why You’ll Love This Recipe

I like that this roast chicken delivers big flavor without much fuss. The lemon adds brightness, the garlic brings depth, and the butter keeps the meat unbelievably moist. It’s also one of those versatile recipes that pairs with so many sides, from mashed potatoes to roasted vegetables. Plus, once the chicken is in the oven, I get to relax while the magic happens.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• whole chicken, about 4 lbs, giblets removed

• kosher salt, to taste

• freshly ground black pepper, to taste

• 1/2 cup unsalted butter, melted and divided

• 1 tablespoon olive oil

• 1 tablespoon garlic paste or minced garlic

• 2 lemons, juiced and halved

• 4 sprigs fresh rosemary, stems removed

• 1 medium yellow onion, quartered

• 2 medium carrots, chopped into quarters

• 1 head of garlic, halved crosswise

Directions

1. I preheat my oven to 425°F and prepare a roasting pan or cast-iron skillet with a rack inside.

2. I pat the chicken completely dry and season it generously with salt and pepper, inside and out.

3. I mix 1/4 cup melted butter with olive oil, garlic, juice of 1 lemon, and rosemary. I rub this mixture all over the chicken, making sure to get under the skin.

4. I stuff the cavity with the remaining lemon halves, onion, carrots, and garlic head. If there are extras, I place them around the chicken. Then I tie the legs with kitchen twine.

5. I roast the chicken for 30 minutes at 425°F.

6. I reduce the oven temperature to 350°F, baste with the remaining melted butter, and continue roasting for about 1 hour, or until the internal temperature reaches 165°F.

7. Once done, I baste again with pan juices and let the chicken rest for at least 15–20 minutes before carving.

Servings and timing

This recipe makes enough for 4–6 servings. It takes about 15 minutes of prep time and 1 hour 30 minutes of cooking time, with a total time of 1 hour 45 minutes.

Variations

I like switching up the flavors depending on my mood. Sometimes I use thyme or sage instead of rosemary for a different herb profile. A little smoked paprika in the butter mixture gives the chicken a beautiful color and smoky taste. If I want extra citrus notes, I add orange slices to the cavity along with the lemon.

Storage/Reheating

If I have leftovers, I store the chicken in an airtight container in the refrigerator for up to 3 days. For reheating, I prefer the oven at 350°F until warmed through so the skin stays crisp. The microwave works in a pinch, though I lose a little of that roasted texture. I can also shred the leftover chicken and use it in soups, salads, or sandwiches.

FAQs

How do I know when the chicken is fully cooked?

I use a meat thermometer and make sure the thickest part of the chicken (the breast or thigh) reaches 165°F.

Can I roast the chicken without a rack?

Yes, I can place the chicken directly in a skillet or roasting pan. It may be slightly less crispy on the underside, but it will still be delicious.

What sides go best with this chicken?

I like serving it with mashed potatoes, roasted vegetables, or a simple green salad. Rice or cornbread also pair beautifully.

Can I make this recipe with chicken pieces instead of a whole chicken?

Yes, I can use bone-in chicken thighs or breasts. The cooking time will be shorter, about 40–50 minutes depending on the size.

How long should I let the chicken rest before carving?

I always let it rest for 15–20 minutes. This keeps the juices inside the meat so every bite stays tender and juicy.

Conclusion

This lemon garlic butter roast chicken is one of those recipes I keep coming back to because it’s simple, flavorful, and reliable. It’s the kind of meal that makes my kitchen smell incredible and brings comfort to the table every time. Whether I serve it on a busy weeknight or for a Sunday dinner, it never disappoints.