Crispy Roasted Lemon Chicken

There’s nothing quite like the comfort of a perfectly roasted chicken. This crispy roasted lemon chicken recipe brings together juicy meat, golden skin, and a burst of fresh citrus flavor that makes every bite unforgettable. With just a few simple ingredients, you can create a dish that feels both homestyle and restaurant‑worthy.

What Makes Our Crispy Roasted Lemon Chicken Recipe So Tasty?

What makes this recipe special is the balance of flavors. The lemon olive oil keeps the chicken moist while adding a bright, zesty taste. Fresh rosemary and sage bring in earthy, aromatic notes that pair beautifully with the crisp skin. It’s a recipe that proves you don’t need complicated steps to make a meal that wows.

Whether you’re cooking for a family dinner, hosting friends, or just craving something hearty and flavorful, this roasted chicken is a winner. It’s easy enough for a weeknight but impressive enough for a holiday table. Serve it with your favorite sides, and you’ll have a meal that everyone will remember.

Crispy Roasted Lemon Chicken

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• Author: Keith Recker

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Description

An easy, comforting dish that feels special enough for family dinners or guests.

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Ingredients

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• 1/3 cup Liokareas lemon olive oil
• 1 organic roasting chicken, 4 or 5 lbs
• 1 tbsp kosher salt
• 1 tsp black pepper
• 2 tbsp rubbed sage
• 2 lemons, one quartered and de-seeded, and one zested and juiced
• 1 sprig of fresh rosemary

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Instructions

1. Preheat the oven to 350 degrees.
2. In a small bowl, whisk together salt, black pepper, and sage, and set aside.
3. Pat the chicken dry and rub Liokareas Lemon Olive Oil into the skin. Yes: rub it in all over the bird. Put the three of the lemon quarters in the cavity with the rosemary.
4. Quickly dust the bird generously all over with the spice and salt mix and put it into the oven.
5. Do not disturb the bird for 40 minutes, at which point insert a thermometer into the thigh joint. The chicken is done when the thermometer reaches 165 degrees.
6. Sprinkle lemon zest on the chicken and let rest in the pan for 10 to 15 minutes before carving and placing on a platter. Squeeze the remaining ¼ lemon over the serving platter and serve.

Recipe and Styling by Keith Recker
Photography by Dave Bryce

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