The juice from the lemon moistens and flavors the chicken as it roasts; rubbing the skin with the smashed garlic gives it additional flavor.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees. Line a roasting pan with a rack, set aside. Rub chicken all over with garlic and then with 2 tablespoons butter. Season inside and out with salt and pepper. Place garlic cloves and lemon pieces inside the cavity. Tie legs together with kitchen twine.

  • Place chicken on rack in prepared pan and tuck the wing tips under. Roast until the juices run clear when the thigh is pierced, 45 minutes to 1 hour. Transfer chicken to a platter, and discard twine. Keep warm.

  • Place roasting pan on the stove over medium-high heat, and stir in the wine, thyme, and any accumulated juices from the platter. Bring to a boil, scraping up the browned bits on the bottom of the pan with a wooden spoon; cook until sauce thickens slightly, about 3 minutes. If desired, stir in 1 tablespoon butter. Pass through a fine mesh sieve. Serve sauce with the chicken.

Cook's Notes

To keep the chicken in an attractive shape, tuck the wings underneath, and tie the legs together with kitchen string.

Reviews (1)

4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
The first time I ever roasted a chicken, I used this recipe. Now I serve them at least every other week. The result is always tender and juicy. In the summer it's great to roast on an outside grill with a thermometer in a cast iron skillet covering with foil part of the time to keep from burning. Saves heating up the house. Have also made it in an electric roaster. Love this recipe.