Half-Roasted Chicken with Garlic and Lemon

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy half chicken slow-roasted with garlic, lemon, and herbs for a tender and flavorful main dish perfect for any occasion. This French-inspired chicken recipe, ready in about 60 minutes, pairs half chicken (about 2 lbs), garlic cloves, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 50 min Serves 2 French cuisine 550 cal/serving

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Ingredients

1 half chicken (about 2 lbs)
6, smashed garlic cloves
1, halved lemon
2 sprigs fresh rosemary
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper

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Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

TempPro TP02S Digital Food Thermometer for Cooking Bread Baking Sourdough Liquids, Meat Thermometer Digital with Super Long Probe for Kitchen Candy Making Gift for Dad Husband (Previously ThermoPro)
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Instructions

Step 1: Preheat oven to 425°F. Pat dry 1 half chicken (about 2 lbs) with paper towels.
Step 2: Rub the chicken all over with 3 tbsp olive oil, then season generously with 1 tsp salt and 1/2 tsp black pepper, making sure to get under the skin where possible.
Step 3: Stuff the cavity with 6 smashed garlic cloves, 1 halved lemon, and 2 sprigs fresh rosemary.
Step 4: Place the chicken on a roasting pan skin-side up and roast in the preheated oven for 45-50 minutes, until the skin is golden and crispy and the internal temperature reaches 165°F.
Step 5: Remove from oven and let rest for 10 minutes before slicing and serving with pan juices.