Save your money for Thanksgiving because we got a new favourite roast in town! This Thanksgiving Roast Lemon Garlic Chicken is THE main bird we should all be focusing on this holiday!
This post is all about Thanksgiving Chicken. We have the best turkey alternative recipe here for you and it is the Roasted Lemon Garlic Chicken. We have hints of lemon, garlic, and rosemary perfectly roasted with juicy tender meat inside.
The best-tasting Thanksgiving Chicken we've ever made!
I know making turkey for Thanksgiving is the classical approach for this holiday. I mean my Best Thanksgiving Turkey with Bacon Strips has done so well with family and friends for 10+ years, it's hard to step away from the best recipe.
But if one day you want to switch things up or you know your dinner gang is more interested in chicken (or whatever the reason may be), THIS is the recipe you want!
We don't just make this chicken at home for Thanksgiving, we literally make it at least twice a month during the fall and winter seasons. Not only does your house gives off this fall vibe and you miraculously feel joyous when you swing open the door, but it tastes amazing! The meat is cooked to perfection. A light squeeze and lemon, garlic, and rosemary juice quickly drips and pools at the basin of the chicken.
The juice of the chicken is so delicious we put it on everything: rice, mashed potatoes, and even salads!
Try this recipe and I swear, there are no other recipes that will hit the spot like this one!
Why You Should Make This Recipe
- easy "set it and bake it" recipe - seriously it's that simple. We are just marinating the chicken for an hour and when ready, we put it in the oven to bake. That's it!
- cheaper than a turkey - turkey is not cheap and now with inflation, definitely not as affordable anymore. Chicken prices are still manageable so if you're looking for a budget-friendly recipe, this chicken recipe will do that trick!
- fantastic taste - There's nothing more mouth-watering than smelling hints of lemon, garlic and rosemary in the air. The smell justifies the taste because the flavour is equally as delicious and unforgettable!
- Still have the "wow" factor - placing a large turkey in the center of the table has its impressiveness, but if you decorate the chicken right, you can get the same wow factor a turkey can!
- If a turkey is not an option - sometimes for some reason, a turkey might not work one season, but don't you worry, this thanksgiving chicken will do its job for both taste and presentation!
- Delicious fall sides - When we roast this chicken, we are also roasting some winter roots like potato, yam, and carrots. We are eating our vegetables too!
Why You Should Choose Chicken Over Turkey This Year
Have you ever made a turkey for Thanksgiving? Do you recall the amount of time you need to wait for the turkey to defrost? Or how about the amount of work to marinate the turkey? Or what about the fridge space you need to clear for days just to defrost and marinate the bird? It's a lot of work.
But using chicken as your main dish for Thanksgiving is a blessing in disguise. If you're not too stuck up on the idea of making turkey for Thanksgiving and time is something you value, chicken is your best hope this Thanksgiving.
Why You Should Choose Chicken Over Turkey This Year
- not as much time to prepare - by making a chicken this year, you're cutting your time by thirds! If you're stuck on time, this recipe is perfect. Doesn't require any fancy equipment or ingredients.
- not as costly - I'm not going to lie: turkey is expensive. Thankfully Chickens are not! One great thing about chicken is that the meat is never lean so drying out your chicken is close to impossible! We got some Professional Tips down below just to prevent you from baking up a dry chicken. We are all about moisture, baby!
- small modern oven - many new homes and apartments have small electric ovens and a large 20lb turkey will not fit in that small oven. Chicken is the best option for these restricted homes, and you're still going to have a fantastic Thanksgiving once you give this recipe a try!
- juicy meat - depending on the turkey recipe, it is really a hit or miss, but roasting this lemon garlic Thanksgiving chicken guarantees you'll have a juicy chicken all the time! Let's not gamble and just keep it safe.
Ingredients
Organic Chicken
If possible, I recommend an organic free-range chicken. We are roasting the whole chicken, skin included, so an organic chicken would be best for both flavour and health. Normally I bake a 2kg chicken that feels well for a family of 5.
Lemon
Meyer lemon or eureka lemon is best for this recipe. Before I cut into it, I give it a hard roll on the counter to burst the juice inside. This helps squeezing out the juice later on.
Garlic
I find grating garlic you can get more flavour from it. I use a grater similar to this.
Rosemary
Rosemary has a strong, earthy and similar pinewood scent, that really makes this recipe a fall and winter vibe. We are using it to marinate this Thanksgiving chicken and a couple of twigs inside the cavity of the chicken to add additional subtle flavours.
Seasoning
To season the chicken we first grate the garlic and rosemary into canola oil and brush it outside and inside of the chicken. Then we are adding a seasoning you can buy at Costco called Bruschetta and Lemon Pepper together.
Lastly right before we put the bird in the oven, we squeeze half a lemon top of the chicken.
Potato and Yam
We can't really call this a roast without some winter roots, so we are also putting in some potato and yam. It is tossed in with some paprika, salt and oil.
Professional Tips
Pro Tip #1: Marinate for 1 hour
In order for the salt and seasoning to penetrate into the skin, it needs at least an hour of marinating. Preferably overnight. This will guarantee a super moist chicken in every bite!
Pro Tip #2: Have an oven thermometer
Being able to oversee the temperature of the oven is essential for a perfect Thanksgiving chicken. I always have an oven thermometer with me to track the actual temperature of the oven. Keeping a steady temperature is essential for the success of succulent Thanksgiving chicken. The temperature I am keeping this chicken in the oven is 300°. Slow and low heat is your friend here.
Pro Tip #3: Let the chicken sit for 30 minutes before carving IT into it
I got this tip while watching a Holiday special by Gordon Ramsay. Any meat that gets roasted in the oven (chicken, duck, turkey, and beef), needs to sit outside for at least 30 minutes before cutting. When the meat is taken out of the oven it is still pipping hot and cooking on the inside.
If you immediately cut the meat, the moisture escapes and vents out, leaving a drier cut of meat. Let the Thanksgiving chicken it outside for 30 minutes, to guarantee succulent and juicy chicken in each slice.
This post was all about Thanksgiving Chiken. the best Turkey alternative recipe here foy you.
Thanksgiving Roasted Lemon Garlic Chicken
Equipment
- roasting pan or large cooking sheet with rack
Ingredients
Lemon Garlic Chicken Marinate
- 1 2kg whole organic free-range chicken
- 2 cloves garlic grated
- 1 spring of rosemary finely chopped
- 2½ tbsp canola oil
- 1 tbsp Bruschetta Seasoning
- 1 tbsp lemon pepper seasoning
- ½ lemon
Vegetables
- 2 medium potato
- 1 large yam
- 3 large carrots
- 2 tsp paprika
- 2 tbsp canola oil
Cavity Stuffing
- 2 spring of rosemary
- 2 celery stalks
- ½ lemon the leftover lemon after juicing the chicken on top
Instructions
Chicken Marinate
- Wash the chicken inside and outside. Pluck any hair you see that is still attached to the skin. Pat dry with paper towel and set aside.
- Combine the garlic, rosemary, and oil. Add a pinch of salt. Using a brush, brush the bird inside and outside. Make sure you also brush the inside of the skin as well.
- Combine the bruschetta and lemon pepper seasoning together. Rub the seasoning all over the bird including the wings. Place the chicken in the fridge for 1 hour before roasting or preferably, overnight. You do not need to wrap the chicken in plastic. Let the air of the fridge dry the chicken skin, so the chicken comes out with crispier skin.
- Meanwhile, cut the potato, yam and carrots into small cubes. Toss it in a large bowl with some paprika, salt, and canola oil.
Cooking the chicken
- Preheat oven to 375°F.
- Take a roasting pan and place the bottom with the winter roots.
- Place the chicken on top of the potato, carrot, and yam. Squeeze half a lemon on top of the chicken (discard any seeds that may have fallen out), and put the remaining lemon into the cavity of the chicken. Now put in the celery and rosemary into the cavity as well.
- Insert the chicken into the oven and bake for 1 hour and 15 minutes. You know the chicken is done when it is crispy brown on top and when you put the thigh of chicken, the juicy should run clear.
- Let the chicken rest for 30 minutes before carving into it.
Other Recipes You May Also Like
- Succulent Sunday Pot Roast
- Super Tasty Mexican Slow Cooker Pulled Pork
- Rosemary Beer Bread
