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Lemon and Garlic Roast Chicken

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2 kg Whole Chicken
5-6 tbsp Duck Fat
1/2 tsp Salt
to taste Black Pepper
8-10 branches Rosemary fresh
1 small Lemon
1 small Garlic Head
1.5 kg Baby Potatoes in skin
4 cloves Garlic
1 tbsp Olive Oil
200 gr Bacon
to taste Salt

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Lemon and Garlic Roast Chicken

  • 2 h
  • Serves 4
  • Easy


So, it’s Thanksgiving! And even if we do not keep any tradition, and even if we do not celebrate it, we still love to inspire our food from all the American and Canadian goodies. I have been trying to get a turkey for years now, but somehow I never manage to organize my time and to order up front, or it’s never possible for everyone to gather around the table, so for this year I will “revive” a recipe that I love to make for important and cozy dinners: Roast Chicken with Lemon, Rosemary and Garlic. Not only it makes everyone smile but it also, somehow, bring back the summer for a short while. The strong herb-flavoured meat, combined with a smooth yogurt sauce and a hint of citrus goes perfect with a tray of potatoes in skin with lots of garlic.


But now let’s talk a bit more about the chicken. We love moist on the inside, crispy on the outside, well salted and great flavored. Easy to say, not that easy to make. I have been trying for a while now to obtain the perfect chicken roast and I constantly blamed it on the oil, the oven or the butter, until I discovered duck fat. Yes, this is how I manage to make my chicken go to the next level: rub the skin on top and under with duck fat, a generous layer, spice well and that’s it. Broil for 15 minutes at the end of you oven time and voila, the best chicken skin ever!



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Take the chicken out of the fridge, pat it with kitchen paper. It's important for the bird to be as dry as possible. Rub the chicken with duck fat, salt and pepper on top and under the skin. Let it rest for 2-3 hours.


When ready to cook, preheat you oven on 180 C. Stab the lemon with the fork, cut the garlic head in half and make a little bouquet out of the rosemary. Stuff the chicken with garlic, lemon and rosemary and put it on a tray that will later fit the potatoes also. Cook for 45 minutes.


Stab the potatoes with a fork. Chop the garlic in small pieces and rub the potatoes with the olive oil, salt and freshly cut garlic. Rise the oven temperature at 200 C.


Remove the chicken from the oven and place the bird on a plate. Add the potatoes in the tray, top with bacon and toss in the juices that the chicken left. Make place in the middle for the chicken and put the tray back in the oven. Cook for another 45 minutes.


For the last 15 minutes put the oven on grill and broil the chicken until the skin get's golden crispy.


I am Adriana and I love food, as you can probably see from what I cook. I like to bake and I like to experiment with new tastes, and my 2016 resolution is to try to cook healthy and special meals every day.

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