Garlic-Lemon Roast Chicken

Because we all love garlic and we all eat chicken, I always have these in my kitchen. Always. While there are sooooo many ways to cook this staple meat at home, I always end up serving the most simple ones to prepare. Siyempre, nandiyan lagi ang pambansang manok - Magnolia Chicken, whole dressed chicken or in choice cuts for specific dishes I plan to cook.

I used to make rosemary-garlic roast chicken, but hindi type ng family ko pag may fragrant herbs. Then I tried with some Chinese spice rub and it didn't get a thumbs up either. This one is very good daw. =) I hit the jackpot! The original recipe shared by Bettina only calls for 4 ingredients. It's a perfect foundation for a good roast chicken, guaranteed. I tweaked it and made my own version -- still very simple and definitely tasty. I did not even marinate the chicken with anything.

Without further ado, here's a delicious Magnolia Chicken dish that you can easily prepare by adding only 7 basic ingredients to season the whole chicken. Nothing fancy here. Let's get started.
You will need a turbo broiler or oven to cook this. I used an oven.


1 Magnolia Chicken, whole (rinsed and drained)
1 whole lemon, sliced in the middle
1 large head of garlic, sliced across from the side
1 chicken bullion/cube (break it up)
1 tablespoon rock salt/sea salt
tablespoon granulated garlic / garlic powder
1/2 teaspoon fresh cracked pepper (or ground pepper)
Olive oil

To prepare:
Pre-heat oven to 220 degrees C / 430 degrees F.
Rinse chicken and pat dry (be sure to use a different bowl or board for your raw chicken)

Squeeze half a lemon over the whole chicken, in and out
Stuff the cavity with the chicken bullion, fresh garlic, and lemon halves
Mix salt, garlic powder and pepper -- rub the whole chicken
Place in a baking dish or tray, then drizzle with olive oil
(You can add assorted vegetables like potatoes or string beans to the tray and roast at the same time)

To cook:
Lower temperature to 200 degrees C and place chicken in the middle rack.
Roast for 45-60 minutes, depending on the oven and size of chicken.
Turn over the chicken after 30 minutes and increase temperature back to 220 degrees.
Wait until golden brown.

To serve:
Remove from oven and serve whole, or let it cool for a few minutes before chopping it up.
Save the drippings and take out the roasted garlic from the cavity -- transfer to a sauce pan to make the gravy.
Add about 3 tablespoons of water and 1 tablespoon flour in the sauce. Mix well and simmer for about 2 minutes or until it thickens. Gravy can be salty so add water and adjust to your taste.
Serve gravy on the side or pour over roast chicken.

Round 1 - medyo tostado yung top part coz I place it on the higher rack in the over. =)

Round 2 - mas golden na, but kulang sa toast, hehehe

Chopped and served with the flavorful gravy.

The roast chicken was fall-off-the-bone-tender, juicy, and flavorful. Don't scrimp on the lemon and garlic. The browning will differ kasi iba-iba ang settings ng oven.  I think cooking will be more even in a turbo broiler. But taste-wise, panalo ito. Promise!

I'm pleased to share that Magnolia Chicken is packed fresh, with no hormones, no steroids, no antibiotic residue. Good to know, right? Watch our very own beauty queens here and learn kung bakit bet nila ang Magnolia Chicken. I also buy the Magnolia Free Range Chicken whenever it's available.

With this basic fool-proof recipe, you now have the option to add dry herbs and spices to  your rub, like rosemary, thyme, paprika, basil... anything you like to build your own mix of seasonings to flavor your dish. My Garlic-Lemon Roast Chicken is family-approved too, so I am one happy cooking mama! Try it and let me know how it goes.

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