Lemon Garlic Roasted Chicken

Name: Lemon Garlic Roasted Chicken Breasts
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 4 servings
Ingredients: 2 small or 1 large lemon; 1/3 cup olive oil; 6 cloves garlic; 1/4 tsp salt; Freshly cracked pepper; 2 lbs split chicken breasts*

Lemon garlic roasted chicken breasts are cooked low and slow to achieve tender, juicy meat infused with bright citrus and savory garlic flavor. This simple method relies on olive oil, fresh lemon, and minimal seasoning to let quality ingredients shine.

🥗Gluten-Free 🏷️Gluten free 🏷️Low Carb

Total

2h 10m

Servings

4

Difficulty

Medium

Est. Cost

$14–$23

Recipe Source

View original recipe

From Budget Bytes

Ingredients

2 small or 1 large lemon
1/3 cup olive oil
6 cloves garlic
1/4 tsp salt
Freshly cracked pepper
2 lbs split chicken breasts*

6 Ingredients

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Instructions

1
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.
2
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.
3
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.
4
Let the chicken rest for 5-10 minutes before slicing. Serve warm with the pan drippings spooned over top.

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Tips & Notes

Pro tips

Use an instant-read thermometer to hit 165°F precisely—overcooked chicken loses juiciness even with oil.
Let the olive oil, garlic, and lemon mixture coat the chicken for 15–30 minutes before cooking for deeper flavor.
Pound or trim thick chicken breasts to even thickness so they cook at the same rate.
Zest the lemon before juicing and add zest to the oil mixture for brighter, more complex lemon flavor.

Substitutions

Olive oil → vegetable or avocado oil (neutral flavor; use equal amount)
Fresh lemon → lime or white wine vinegar (1/4 cup; slightly different acid profile)
Fresh garlic cloves → 1 tbsp minced garlic from a jar (less fresh bite, acceptable in a pinch)