How long does it take to cook a chicken at 350 degrees?

A general rule is to roast chicken at 350°F (175°C) for 20 minutes per pound, plus an extra 15 minutes. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.

What temperature should I roast a chicken at?

Roasting chicken at 400-425°F (200-220°C) is ideal for crispy skin and juicy meat. You can also use a lower temperature of 350°F (175°C), but it will take longer to cook.

How do I keep my roast chicken from drying out?

To prevent a dry roast chicken, brine it beforehand, pat it dry before roasting, use a roasting pan with a rack, baste it with pan juices or butter during cooking, and don't overcook it. A meat thermometer is your best friend!

What goes well with roast chicken?

Roast chicken pairs well with roasted vegetables (potatoes, carrots, broccoli), mashed potatoes, rice, stuffing, salad, and various sauces like gravy or chimichurri.

Can I use dried herbs for lemon garlic roasted chicken?

Yes, you can use dried herbs if you don't have fresh. Use about 1 teaspoon of dried herbs for every tablespoon of fresh herbs called for in the recipe.

How do I store leftover roast chicken?

Store leftover roast chicken in an airtight container in the refrigerator for up to 3-4 days. Shredded chicken can also be frozen for longer storage.

Lemon Garlic Roasted Chicken for Effortless Weeknight Dinners 2026

Name: Lemon Garlic Roasted Chicken
Prep time: 15 min
Cook time: PT-493458H55M6S
Total time: PT-493458H55M6S
Cuisine: Mediterranean
Ingredients: 1 whole chicken (4-5 pounds), patted dry; 2 large lemons, one sliced and one juiced; 1 whole head garlic, cloves separated and peeled; 3 tablespoons extra virgin olive oil; 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried); 1 tablespoon fresh thyme leaves (or 1 teaspoon dried); 1 1/2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 1 large yellow onion, roughly chopped; 2-3 medium carrots, cut into large chunks; 2 stalks celery, cut into large chunks

Lemon Garlic Roasted Chicken

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A bright and savory roasted chicken that is both deeply satisfying and supportive of wellness goals. With juicy meat, crispy skin, and vibrant lemon garlic flavor, it’s a wholesome, comforting meal perfect for any weeknight.

Author: Harmony
Prep Time: 15min
Cook Time: 1h 15min
Total Time: 1h 30min
Yield: 4 servings 1x
Category: dinner
Method: roasting
Cuisine: Mediterranean
Diet: Dairy Free

Ingredients

Scale

1 whole chicken (4-5 pounds), patted dry
2 large lemons, one sliced and one juiced
1 whole head garlic, cloves separated and peeled
3 tablespoons extra virgin olive oil
1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 large yellow onion, roughly chopped
2-3 medium carrots, cut into large chunks
2 stalks celery, cut into large chunks

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Instructions

Preheat oven to 425°F (220°C). Place chopped onion, carrots, and celery in the bottom of a large roasting pan or cast-iron skillet.
In a small bowl, mix olive oil, lemon juice, rosemary, thyme, salt, and pepper to create a herb paste.
Gently loosen the skin over the chicken breast. Rub about half of the herb paste under the skin directly onto the meat. Rub the remaining paste all over the outside of the chicken.
Place the lemon slices and several peeled garlic cloves inside the chicken cavity. Tie the legs together with kitchen twine or tuck the wingtips under.
Place the chicken, breast-side up, on top of the vegetables in the pan. Scatter the remaining garlic cloves around the chicken.
Roast for 1 hour to 1 hour 15 minutes, or until the internal temperature in the thickest part of the thigh reads 165°F (74°C) and the skin is golden brown.
Remove the pan from the oven. Transfer the chicken to a cutting board and let it rest for 15 minutes before carving.

Notes

Patting the chicken skin dry is crucial for crispiness. Using an instant-read thermometer ensures perfectly cooked, juicy meat. Do not skip the resting step, as it allows juices to redistribute. The pan drippings and roasted vegetables make a great base for gravy.

Nutrition

Serving Size: 4
Calories: 350
Sugar: 1
Sodium: 450
Fat: 20
Saturated Fat: 6
Unsaturated Fat: 12
Trans Fat: 0
Carbohydrates: 3
Fiber: 1
Protein: 40
Cholesterol: 120

Find it online: https://www.homestyletable.com/lemon-garlic-roasted-chicken/