Ginger, Garlic, and Lemon Roasted Chicken

By Shelly Rose  , , , , , , ,   

November 20, 2016

Enjoy your classic roasted chicken with the best of your kitchen medicine cabinet: ginger, garlic, and lemon! In addition to savory and bright flavors, the spices boast anti-inflammatory and immune properties to nourish you through the colder months. Be sure to save the bones and make homemade chicken bone broth.

  • Prep: 15 mins
  • Cook: 1 hrs 15 mins
  • Yields: 6 servings


1 3" piece of ginger root

8 garlic cloves

4 lb whole chicken (pastured)

1 lemon, quartered

extra virgin olive oil

sea salt

freshly ground black pepper


1Pre-heat oven to 450F.

2 Peel the ginger and slice into coins. Mince 1 heaping tablespoons worth and set aside.

3Smash the garlic cloves with the flat side of your knife and peel. Mince 3 of them and set aside.

4Prepare chicken: Rinse and pat down with a paper towel. Remove the neck and giblets and discard. Place chicken in a roasting pan.

5Stuff the chicken cavity with 3 of the lemon wedges, the whole garlic cloves, and ginger coins (reserving 1 lemon wedge and the minced spices for the outside). Close the skin over the cavity.

6Rub the chicken all over with olive oil. Sprinkle sea salt, black pepper, minced garlic and ginger all over the top side.

7Cover chicken with aluminum foil. Roast for 15 minutes at 450F. Reduce the temperature to 375F and roast for another 70-75 minutes, until juices run clear or internal temperature reads 165F. Remove aluminum foil after 45 minutes of roasting to allow chicken to brown but not burn the garlic and ginger.

8Remove from the oven and spritz fresh lemon juice over the whole chicken.

9Allow the chicken to rest for 10 minutes before carving.

Shopping and culinary tips:

Purchase an organic or pastured chicken, preferably from a local farmer.

Peeling ginger: use a teaspoon to peel the outer layer of ginger.

Olive oil: choose an organic olive oil.