Roasted Lemon-Garlic Chicken with Shallots

Name: Roasted Lemon-Garlic Chicken with Shallots
Prep time: 15 min
Cook time: 75 min
Yield: 6, 6 servings
Ingredients: Sea salt; Freshly ground black pepper; 1 - 5 lb organic chicken; Herbs de Provence; 1 bunch rosemary; 2 lemons, ends cut off and quartered (quartered); 2 heads garlic, whole with skin, cut in half; ¼ cup melted butter, clarified butter or ghee; 6 shallots, peeled and halved

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A delicious savory roasted chicken.

By: Theorganickitchen (via Theorganickitchen)

Last Updated: Mar 1, 2026

Prep: 15 mins

Cook: 75 mins

Yields: 6, 6 servings

Ingredients

Sea salt
Freshly ground black pepper
1 - 5 lb organic chicken
Herbs de Provence
1 bunch rosemary
2 lemons, ends cut off and quartered (quartered)
2 heads garlic, whole with skin, cut in half
¼ cup melted butter, clarified butter or ghee
6 shallots, peeled and halved

Instructions

If possible, remove bird from fridge an hour before prepping. This allows for more even cooking
Preheat Oven to 425 degrees. Place rack in second from the bottom position.
Remove giblets (set aside to make broth later), wash chicken and pat dry.
Cut off any extra fat around cavity. Place the chicken(s) in a roasting pan.
Stuff the cavity with 1 bunch rosemary, 2 lemons, quartered, and 2 heads of garlic, halved, skin on.
Brush the outside of the chicken with melted butter, clarified butter or ghee and sprinkle generously with sea salt, pepper and Herbs de Provence.
Tie the legs together and tuck the wings under.
Place peeled shallots in roasting pan around the chicken.
Roast the chicken for 1 hour.
After an hour start basting. Baste every few minutes for 15 minutes.
After the chicken has been in the oven for I hour and 15 minutes, check thigh to make sure chicken is done. Juices should run clear. Larger chickens may take longer, and smaller chickens will take less time. (15 minutes more or less time per pound)
Remove roaster from oven and cover with foil, allowing chicken to ‘rest’ for ten minutes before carving.