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Lemon and Garlic Roast Chicken on a white plate
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5 from 3 votes

Lemon and Garlic Roast Chicken

Lemon and Garlic Roast Chicken for dinner on Sweet Caramel Sunday!This lemon and garlic roast chicken will bring new and zesty flavours to your table!
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Dinner
Cuisine: Australian, International
Keyword: chicken dinner, roast chicken
Servings: 5
Calories: 860kcal
Author: Adrianne


Lemon and Garlic Roast Chicken

  • 1 chicken
  • 4 lemons
  • 4 garlic bulbs
  • 1 tsp salt
  • 1 tsp pepper
  • cup vegetable oil
  • cup water at room temperature
  • 2 cups quinoa
  • 1 litre vegetable stock
  • 440 grams cannelloni beans
  • 2 shallots thinly sliced
  • 250 grams grape tomatoes


Lemon and Garlic Roast Chicken Method

  • Preheat the oven to 180 degrees, fan bake
  • Take the chicken out of the packaging, rinse and lay on chopping board breast side down
  • Take kitchen scissors and cut along eat side of the back bone and discard
  • Place a few knobs of butter under chicken breast skin, then sprinkle chicken all over with salt and pepper, following this with the oil
  • Cut the lemons and garlic in halves and arrange around a foil lined baking tray
  • Pour the water into the tray, transfer to oven and cook for 50 mins until the skin turns a nice shade of golden brown
  • For the quinoa, take 2 cups of dry quinoa and add to a saucepan with 4 cups of stock, boil the stock until it is fully absorbed by the grain
  • Serve chicken on a bed of the quinoa with chopped grape tomatoes and slices shallots, add lemons and garlic from the baking tray.


Calories: 860kcal | Carbohydrates: 76g | Protein: 47g | Fat: 42g | Saturated Fat: 19g | Cholesterol: 114mg | Sodium: 584mg | Potassium: 1306mg | Fiber: 14g | Sugar: 4g | Vitamin A: 650IU | Vitamin C: 57.7mg | Calcium: 109mg | Iron: 7.9mg