Garlic Lemon Roast Chicken

Garlic Lemon Roast Chicken
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Made by chef Ama Dinner, West African Fusion cuisine
Servings Difficulty Prep time Cook time Total time
4 Intermediate 120 min 90 min 210 min

Savory roast chicken marinated in lemon and garlic, roasted to a golden perfection.

Did you know?

The use of garlic in West African cooking is prominent due to its ability to add depth and warmth to dishes, complementing the region's love for bold flavors.

Envision tucking into a dish that ravishes your palate with the sunny zests of lemon and the earthy undertone of garlic. The Garlic Lemon Roast Chicken brings a symphony of flavors that whisk you off to a serene, sunny day in the coastal towns of West Africa, where citrus and garlic are as essential as the air that carries the tantalizing aromas of sizzling kitchens. Starting with a rich, homemade marinade bursting with freshly squeezed lemon juice and minced garlic, this simple yet sophisticated symphony marinates the chicken, ensuring the succulent meat is infused with bright, pungent flavors down to its very core.

As the chicken basks in its tangy bath, the anticipation mounts until it's time to roast it to a crisp yet tender perfection. The citrus notes will play hide and seek on your palate, while the garlic adds a comforting warmth that will make this dish an unforgettable experience. This meal is a celebration of simplicity and showcases how a few quality ingredients can create a masterpiece worthy of any dinner table, be it a cozy family gathering or an elegant soiree. Embrace the simplicity of freshness and let the natural flavors shine.


  • 1 whole chicken (about 1.5 kg)
  • 4 cloves of fresh garlic, minced
  • 100 ml fresh lemon juice
  • Zest of 1 lemon
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 2 lemons, cut into wedges for serving
  • Fresh herbs (thyme, rosemary), for garnish (optional)


  1. Combine minced garlic, lemon juice, lemon zest, olive oil, salt, black pepper, and dried thyme in a bowl to create the marinade.
  2. Place the chicken in a large bowl or resealable bag and pour the marinade over it, making sure it is well coated. Marinate in the refrigerator for at least 2 hours, or preferably overnight.
  3. Preheat your oven to 200 degrees Celsius.
  4. Place the marinated chicken on a roasting tray and pour any remaining marinade over it.
  5. Roast in the oven for 1 hour and 30 minutes, or until the skin is golden brown and the juices run clear when a thigh is pierced with a skewer.
  6. Let the chicken rest for 10 minutes before carving.
  7. Serve the chicken garnished with lemon wedges and fresh herbs, if using.

Add some extra love

For an even zestier flavor, add freshly cracked pepper to the marinade and garnish with extra lemon zest before serving.

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