Get ready to transform an ordinary dinner into an extraordinary culinary experience with this mouthwatering Roast Chicken with Lemon and Ginger. Imagine a perfectly crispy-skinned chicken infused with bright, zesty flavors that will have your family and friends begging for seconds. This recipe is about to become your new go-to meal that combines simplicity with restaurant-quality taste, proving that gourmet cooking can be achievable right in your own kitchen!
Prep Time: 10 mins
Cook Time: 1 hrs 20 mins
Total Time: 1 hrs 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 whole chicken (about 4-5 lbs)
- 1 lemon, juiced and zested
- 2 tablespoons fresh ginger, grated
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help achieve a crispy skin on the roast chicken.
- Prepare the chicken by removing any giblets from the cavity and patting it dry with paper towels. This will ensure the skin crisps up nicely during roasting.
- In a small bowl, combine the juice and zest of the lemon, grated ginger, minced garlic, olive oil, salt, and pepper. Mix well to create a marinade.
- Rub the marinade all over the chicken, making sure to get it under the skin and inside the cavity for maximum flavor. You can use your hands or a brush to apply the marinade evenly.
- Once the chicken is well coated, let it marinate for about 10 minutes at room temperature. This will allow the flavors to penetrate the meat.
- Place the marinated chicken in a roasting pan or on a baking sheet, breast side up. You can also use a rack to elevate the chicken for better air circulation.
- Roast the chicken in the preheated oven for about 1 hour and 20 minutes, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh. Baste the chicken with its own juices halfway through cooking for added moisture and flavor.
- Once cooked, remove the chicken from the oven and let it rest for about 10-15 minutes before carving. This resting period allows the juices to redistribute within the meat.
- Carve the chicken into serving pieces and serve with your choice of sides. You can also drizzle some of the pan juices over the chicken for extra flavor.
Tips
- • Always pat your chicken completely dry before seasoning to ensure the crispiest skin possible. • Use a meat thermometer to guarantee perfectly cooked chicken - the internal temperature should reach exactly 165°F (74°C). • Let the chicken rest after cooking to allow juices to redistribute, which keeps the meat incredibly juicy. • For extra flavor, try sliding some herb sprigs (like rosemary or thyme) under the skin before roasting. • Don't rush the marinating process - letting the chicken sit with the lemon and ginger mixture helps develop deeper, more complex flavors. • If the chicken browns too quickly in the oven, loosely cover with aluminum foil to prevent burning while continuing to cook.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 2g
Protein: 45g
Fat: 20g
Saturated Fat: 5g
Cholesterol: 140mg
