Jennifer Garner’s Favorite Roast Chicken Dinner Copycat Recipe

When it comes to comfort food that feels elegant and effortless, Jennifer Garner has a go-to recipe that checks every box: juicy, golden-skinned roast chicken with a hint of lemon, a whisper of chile, and savory aromatics. This dish is perfect for Sunday suppers, casual entertaining, or any time you want to impress without stress. It's grilled (or oven-roasted), deeply flavorful, and incredibly satisfying.

Why Everyone Will Love This Recipe

This chicken is the epitome of what a great home-cooked meal should be—simple ingredients, bold flavor, and a comforting aroma that fills the kitchen. The lemon zest and chile powder offer just enough brightness and kick, while the garlic and onions roast into soft, caramelized sweetness. Plus, you don’t need fancy gear: a hot grill or a reliable oven, a cast-iron skillet, and a little patience are all it takes.

What Is Jennifer Garner’s Roast Chicken?

Jennifer’s method leans into a seasoning rub made of kosher salt, black pepper, chile powder, and fresh lemon zest. The bird is dry-brined overnight, then seared in a blazing-hot cast-iron skillet before being gently roasted over indirect heat. The final touch—adding garlic, onions, and lemon wedges—creates a beautiful base of flavor and aroma. Whether made on the grill or roasted in the oven, this chicken is juicy inside, golden and crisp on the outside, and effortlessly gourmet.

Cooking Tips

• For the best flavor, let the seasoned chicken rest uncovered in the fridge overnight. This dry brine technique helps the skin dry out, which translates to incredible crispness when seared.
• Don’t rush the preheat—getting the skillet hot before adding the chicken is crucial for that golden crust.
• And if you’re roasting instead of grilling, make sure your oven is fully preheated to 425°F and use a thermometer to avoid overcooking.

Frequently Asked Questions

Can I make this in the oven instead of on the grill?

Yes! Roast at 425°F in the center of the oven for 45 to 60 minutes. Use a thermometer to check for an internal temperature of 160°F in the thickest part of the thigh.

How long should I marinate or brine the chicken?

At least 4 hours, but overnight is ideal. This gives the seasoning time to penetrate and makes the skin extra crispy.

What’s the best way to flip the chicken without tearing the skin?

Use tongs and a spatula together for support, and be gentle when turning the bird. A sturdy pair of kitchen gloves can help too.

Can I add other vegetables to the skillet?

Definitely. Carrots, halved baby potatoes, or fennel wedges would all roast beautifully alongside the onions and garlic.

What internal temperature should the chicken reach?

Aim for 160°F at the thickest part of the thigh, allowing carryover heat to bring it up to 165°F as it rests.

How to Store

Once the chicken is fully cooled, carve it into portions and store in an airtight container in the refrigerator. It will keep for up to 4 days. To reheat, place pieces in a 350°F oven until warmed through to preserve the crisp skin.

How to Freeze

Leftover chicken can be frozen for up to 3 months. Wrap tightly in foil or freezer-safe containers. Thaw overnight in the fridge and reheat in the oven or skillet to maintain texture.

Ingredients

• 4 teaspoons kosher salt
• 1 teaspoon black pepper
• ½ teaspoon chile powder
• Zest of 2 lemons
• 1 whole chicken (3½ to 4 pounds), patted dry
• Extra-virgin olive oil
• 4 garlic cloves
• ½ yellow onion, sliced

Step-by-Step Instructions