Thursday, July 22, 2010

Roasted Lemon-Garlic Chicken

Roasting is such a great way to cook food, I love the put-it-in-the-oven-and-leave-it-ness of it. The marinade for this roasted chicken is from my Weight Watcher's Take-Out Tonight cookbook, which has inspired many yummy recipes (Lentils and Rice with Vegetables and Tzatziki), and is very versatile: the recipe for the marinade includes roasted potatoes, sometimes I use the marinade for chicken breasts that I slice and put in pitas with tzatziki, red onion, and sprouts, and this time I simply roasted the bone-in chicken after marinating it overnight.

Note: I bought a cut-up whole chicken to make the cooking time faster and serving easier. I also doubled the marinade recipe to have enough.

Roasted Lemon-Garlic Chicken
Printable Recipe

1/4 cup fresh lemon juice
1 1/2 tablespoon olive oil
3 cloves garlic, minced
2 teaspoon dried oregano
1/2 teaspoon dried marjoram
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 2-3 pound cut-up whole chicken

1. Combine all of the ingredients, except the chicken, in a small bowl (I use a glass measuring cup). Put the chicken in a zip-top bag, add the marinade, seal the bag and refrigerate for at least 6 hours and up to 24 hours. Remove from the fridge 1 1/2-2 hours before roasting to bring the chicken to room temp (don't worry, it's safe).

2. Heat your oven to 425 deg and line a baking sheet with foil; spray the foil with non-stick spray.

3. Remove the chicken pieces from the bag, letting the extra marinade drip off, and place them on the prepared baking sheet with the leg and thigh pieces toward the back. Insert the probe of a meat thermometer into the thickest part of one of the breast pieces (avoid the bone). Roast for 35-40 minutes, or until the thermometer reads 155.

4. Remove from the oven, cover the chicken with foil, and let it rest for 5 minutes before serving.

Note: I removed the meat from the breast pieces and sliced it for serving.


  1. This sounds like such a lovely fuss free meal. Your photos of the dish are wonderful, Tiffiny. I love to visit here. Your recipes are terrific and make the visit better still. They keep me coming back. I hope you are having a great day. Blessings...Mary

  2. DELICIOUS! This will now be on regular rotation for dinner. I too doubled the marinade, but I zested about a teaspoon of the lemon as well. My husband is not a big fan of "meat on the bone", but really liked this too. :oD I made baked potatoes and steamed broccoli to complete the meal.


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