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lemon garlic roasted chicken

Lemon Garlic Roasted Chicken (Whole30, Paleo)

Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes
Servings 4 people


  • 1 4-5 lbs whole chicken
  • 2 lemons zested
  • 6 garlic cloves minced
  • 2 tbsp ghee
  • 1 tsp fresh thyme removed from stem and finely chopped
  • 1 tsp fresh rosemary removed from stem and finely chopped
  • 2 tsp kosher salt
  • 1 tsp black pepper


  1. Preheat oven to 425F.
  2. In a small bowl, mix the ghee, lemon zest, garlic, thyme, rosemary, kosher salt, and black pepper together. Set aside.
  3. Prep the chicken by patting it dry and removing all the innards. Loosely peel the skin back, put the ghee mixture onto the breasts and thighs, and massage it in. (If you want golden brown skin when roasting, rub some of the ghee onto the skin as well)
  4. Cut the lemons and squeeze one of it over the chicken, lay some on the bottom of your roasting pan, and put some wedges into the chicken as well.
  5. Roast the chicken for 1 hour and 15 minutes or until internal temp reaches 165F at the thickest part. Cooking time varies depending on your oven.
  6. Let the chicken rest for about 10 minutes before carving and/or shredding the chicken.