Lemon Garlic Roasted Chicken - 3 Guiding Stars
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Traditional, simple, and delicious, this recipe uses a classic poultry cooking technique called spatchcocking, or butterflying, to open the chicken up. It’s a good technique to learn, because it lets you roast a whole chicken in under an hour!

Tip: While the chicken is cooking, roast a pan of your favorite veggies on the lower rack to make the best use of the hot oven.


  • 1 (3 lb.) chicken
  • 3 lemons, divided
  • 5 cloves garlic
  • 2 sprigs fresh rosemary


  1. Preheat oven to 450ºF. Using kitchen shears, butterfly the chicken by cutting along either side of the backbone and removing the bone. Place the chicken breast side up and press down firmly (you may hear a snap) until it lies flat. Place it in a baking pan, breast side up.
  2. Thinly slice 2 lemons. Lift the skin up from the breast and work half of the lemon slices under the skin along the breast meat, along with the garlic and rosemary. Lay the remaining lemon slices on top of the chicken.
  3. Slice the remaining lemon in half. Squeeze the juice of both halves over the chicken.
  4. Roast the chicken for 10 minutes. Reduce heat to 400ºF and continue roasting until internal temperature of the thickest part of the breast reaches a minimum of 165ºF (30-35 minutes).
  5. Tent with foil and let rest 5-10 minutes.
Nutritional analysis per serving: Calories 275; Total Fat 10.5g (13% Daily Value); Saturated Fat 3g (15% DV); Trans Fat 0g; Cholesterol 111mg (37% DV); Sodium 95mg (4% DV); Total Carbohydrate 7g (3% DV); Dietary Fiber 2.5g (11% DV); Total Sugars 0g; Includes 0g Added Sugars (0% DV); Protein 40g; Vitamin D 0% DV; Calcium 4% DV; Iron 10% DV; Potassium 8% DV; Niacin 150% DV; Selenium 60% DV; Vitamin B6 45% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/lemon-garlic-roasted-chicken/
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