Split chicken breasts were on sale at Whole Foods this past week, so I couldn’t resist the chance to make some more low and slow roasted chicken (because that Herb Roasted Chicken Breast that I made was SO good). This time, though, I wanted to try a different, yet classic, flavor combo. This Lemon Garlic Roasted Chicken is incredibly simple, but seriously scrumptious!
Why Bake Chicken “Low and Slow”?
This low and slow oven roasting technique creates a deliciously tender meat, similar to what you get with a rotisserie chicken. It also creates a delicious pan juice that I like to spoon over the meat after slicing for even more flavor and moisture. It’s just to die for.
But be aware, this recipe is specifically for “split breasts” which means the breast has bones, skin, and rib meat intact. The only thing that has been done to this chicken breast is that it has been “split” into two pieces.
Can I Use Boneless Chicken Breast?
Boneless skinless breasts will not work the same way. You can potentially do other bone-in, skin on cuts of chicken, but the cooking time will be different because of the size of the pieces. I’ve only done this technique with split breasts so far, so that is the only cut that I can really provide correct cooking times and temperatures for.
How to Serve Lemon Garlic Roasted Chicken
Once this chicken is roasted, I like to carve the meat from the bone, place it in a container, spoon the juices over top, and keep it on hand to use like rotisserie chicken. I use it to snack on, make quick wraps, or to add to salads.
What to Serve with Roast Chicken
Roast chicken is such a classic meal, I suggest keeping the side dishes pretty simple and classic as well. Try serving your roast chicken with: Lemon Butter Green Beans, Garlic Herb Mashed Potatoes, or Roasted Asparagus and Tomatoes.
Lemon Garlic Roasted Chicken
Servings 4Ingredients
- 2 small or 1 large lemon ($0.30)
- 1/3 cup olive oil ($0.78)
- 6 cloves garlic ($0.48)
- 1/4 tsp salt ($0.02)
- Freshly cracked pepper ($0.05)
- 2 lbs split chicken breasts* ($4.77)
Instructions
- Preheat the oven to 275ºF. Squeeze about 3 Tbsp lemon juice from the lemon(s) and slice the remainder. Mince two cloves of the garlic, and peel the remaining 4. In a small bowl, whisk together the lemon juice, olive oil, minced garlic, salt, and pepper.
- Pat the chicken breasts dry with a paper towel. Place them in a glass or ceramic casserole dish. Pour the prepared lemon marinade over the chicken, using a spoon to redistribute the marinade and make sure the surface of the chicken is fully covered. Add the remaining cloves of peeled garlic and sliced lemon around the chicken. If you’re sensitive to bitter flavors, add the additional lemon slices after baking. Cover the dish tightly with foil.
- Roast the chicken in the preheated oven for 90 minutes. After 90 minutes, turn the oven up to 425ºF, remove the foil, and baste the chicken with the juices from the bottom of the dish. Return the chicken to the oven and roast for an additional 20 minutes without foil at 425ºF, or until the skin is golden brown and crispy.
- Let the chicken rest for 5-10 minutes before slicing. Serve warm with the pan drippings spooned over top.
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Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Scroll down for the step by step photos!
How to Make Lemon Garlic Roast Chicken – Step by Step Photos
Begin by preheating the oven to 275ºF. Squeeze about 3 Tbsp of lemon juice from a small lemon or half of a large lemon, and slice the remaining lemon (I used two mini lemons, but you could use just one large lemon). Mince two cloves of garlic and peel four more, but leave them whole. In a small dish, whisk together the lemon juice, 1/3 cup olive oil, 2 minced cloves of garlic, 1/4 tsp salt, and some freshly cracked pepper.
Place two split chicken breasts (split chicken breasts are skin-on, bone-in, and rib meat attached) in a ceramic or glass casserole dish. Pat the skin dry with a paper towel, then pour the marinade over top. Spoon excess marinade from the bottom of the dish over the chicken to make sure the surface is fully covered.
Place the remaining four cloves of peeled garlic and lemon slices around the chicken. If you’re sensitive to bitter flavors, you may want to just add the lemon slices after cooking. The white pith can have a bitter flavor, which some people like, but others can not tolerate.
Cover the dish tightly with foil to hold in the moisture, and then roast for 90 minutes at 275ºF. After 90 minutes, turn the oven up to 425ºF, remove the foil, and baste the chicken with the juices from the bottom of the dish. (You can see how much moisture comes out of the chicken as it roasts. If the foil is not tightly covering the chicken, this juice will evaporate.)
Roast for an additional 20 minutes at 425ºF without foil, or until the skin is golden brown and crispy. Let the chicken rest for 5-10 minutes before serving. Make sure to spoon some of that delicious liquid over the meat, too!
I added a little chopped parsley to add color to the photos, but it’s not necessary for flavor.
That crispy brown skin is TO DIE FOR!
This came out amazing – so simple and SO worth the time it took to cook. I cooked it with the lemon and I didn’t get any kind of bitterness. I broiled for 1 minute at the end because my skin didn’t brown quite as nicely as yours did!
As someone who is learning to cook I really appreciate the detail in your recipes. The photos are particularly instructive.
I remember you said you made the switch to better quality meat a while ago – what have you noticed about the meat quality since? Does it have more flavor? Is it less or more marbled? Does it spoil quicker – do you ever get it fresh from the butcher or local farm?
Thanks!
I haven’t switched 100% (I try so hard, though!). I don’t notice a big difference with the chicken, but I feel better about my money supporting better practices. On the other hand I have noticed a HUGE difference in the beef. The grass fed beef that I got on sale at Whole Foods smelled so insanely delicious as it was cooking that I couldn’t believe it. It was absolutely amazing. That really made me never want to buy the other stuff again (ground beef usually smells slightly poopy to me. Gross, I know, but it does). I haven’t noticed anything about spoilage, though, because I usually use or freeze my meat within a day of buying.
Made this on Saturday, and it was AMAZING. The skin was divine. I will definitely be making this for the family again. :)
The husband said it was a little dry and lemon-y, but I thought it was just perfect.
Can this be made with boneless skinless chicken breasts? It’s really hard to find the bone-in, skin-on ones at stores here!
No, unfortunately this method only works for bone-in, skin-on chicken.
I attempted this with boneless skinless chicken breasts (misread the recipe). After an extra 25min at 425 I couldn’t get any semblance of a golden brown appearance, by this point I was too hungry from the aroma to worry about the appearance. The flavor was still great, the chicken was almost falling apart it was so tender, but some caramelization would have helped. Since then I’ve checked three different grocery stores and I’m not finding any bone in.
As a compromise could I quickly brown the breast in a skillet and then move to a oven dish w/cover and bake low and slow with the added lemons/garlic?
That might work, but it’s hard to say without testing it. Bare meat definitely won’t brown in the oven the same way that skin does.
I’ve done the herb roasted version with boneless breasts, it won’t brown but it’ll be fine. I think i just did them at 350 for about an hour, covered. Very juicy and yummy.
I love buying split breasts! This was delicious and the chicken got rave reviews. I served it with lemon-dijon little potatoes and asparagus. Had to use up that Costco lemon bag somehow…
I did add tarragon to the bottom of the roasting dish, as I had some that was wilting. But you could tell that without it the recipe would still be delicious as-is.
While this looks delicious and inviting, it really is braising and browning rather than roasting. That said, however , it should keep the chicken moist and the skin nice and brown. Will give it a try. Thanks.
Made this tonight! Hoping to have leftovers, but family finished it all off. Definitely saving the cooking liquid for something later on. I really like that you link to suggested sides to pair with the dish. If left to my own devices, I am so boring. I took your suggestion and made your Spanish Chickpeas & Rice. Both are definite keepers!
This fits in my Whole30 diet plan, so this is going on the menu in a couple of days for sure! Will roast up some little potatoes and green beans on the side. I can’t wait!
And don’t EVER discard that cooking liquid–best soup base ever!
Looks delicious! It’s similar to a chicken and leeks dish I make. The biggest difference (besides the addition of leeks) is that after cooking, I smash the garlic cloves into the sauce and heat it for a couple of minutes with a little cream. Decadent!
This looks delicious! I made lemon chicken about a month ago and it was WAY too lemony. I needed to take a break from lemon for awhile, but after seeing this I think I am ready to give it another go :)
I’ve been playing with Lemon garlic chicken for awhile.. consider adding some mustard powder..
Split chicken breasts are 1000X better than the boring boneless, skinless variety. So juicy. I’m definitely going to add this one to my repertoire :D
I love lemon garlic chicken but I’ve never roasted it the way you do though. I usually just keep it one temperature the whole way throughout. I’m guessing the lower temp makes it juicier, though?
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Yep, it’s a lot like cooking it in a slow cooker.