Half-Roasted Lemon-Garlic Chicken with Herb Pan Sauce

By AislePrompt Editorial · ·

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.

Tender chicken halves roasted with bright lemon and garlic, served with a fresh herb pan sauce that balances richness and zest. This Mediterranean-inspired chicken recipe, ready in about 60 minutes, pairs whole chicken, halved, lemon, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, 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: 15 min Cook: 45 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Rub 1 whole chicken halved with 3 tbsp olive oil, 6 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper evenly over skin and cavity. Squeeze juice from 1 halved lemon over chicken and tuck lemon halves inside cavity.
  2. Step 2: Scatter 1 tbsp chopped rosemary and 1 tbsp chopped thyme over chicken halves. Place chicken halves skin-side up on a rimmed baking sheet and roast for 40-45 minutes until skin is golden and juices run clear.
  3. Step 3: Transfer chicken to a plate and tent with foil to rest. Place baking sheet over medium heat, add 1/2 cup chicken broth, and scrape up browned bits with a wooden spoon. Stir in 2 tbsp unsalted butter until sauce thickens slightly.
  4. Step 4: Serve chicken halves drizzled with herb pan sauce and lemon wedges on the side.

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