One of the most classic dishes has to be oven roasted chicken: juicy, tender meat and golden, crispy skin – is your mouth watering yet? Sure it’s easy to buy one at the supermarket (I’ve done it when I’ve been in a pinch) but if you have time to roast it yourself, it’s definitely worth the effort.
Make it for Sunday dinner and then enjoy leftovers during the week. Transform shredded chicken into delicious chicken salad or pulled chicken tacos. One roast chicken = endless possibilities.
Lemon and Garlic Roasted Chicken
Yield: 4 servings
Total time: 2 hours
- One 6-7 pound chicken
- 4 tablespoons of soften butter
- 1 head of garlic (4 cloves for butter mixture / other half for roasting pan)
- 1 large lemon (zest of lemon, roughly 2-3 teaspoons for butter mixture / quartered lemon for roasting pan)
- 2 teaspoons fresh rosemary leaves
- 2 teaspoons fresh thyme leaves
- 1 medium yellow onion (quartered for roasting pan)
- Kosher salt and freshly ground black pepper
- Preheat the oven to 400 degrees.
- Clean the chicken by removing the giblets inside. Next, take a few paper towels and pat the chicken dry: this will help give you beautiful, crispy skin. Place the chicken in a large roasting pan.
- Make the butter mixture by combining 4 tablespoons of butter, 4 cloves of crushed garlic, 2-3 teaspoons of lemon zest, rosemary and thyme leaves in bowl. Next, quarter the lemon and yellow onion, and cut the remaining head of garlic in half. Set aside.
- Stuff the cavity with 1 quarter of lemon and onion, and season with salt and pepper. Use either a brush or your hands to apply the butter mixture on both sides of the chicken, getting in all of the nooks and crannies. Finish with a sprinkle of salt and pepper on both sides.
- Tie the legs with kitchen string and tuck the wings underneath the bird. Place the remaining head of garlic, and lemon and onion pieces around the chicken.
- Roast for about an hour and a half, basting every 30 minutes: the final internal temperature should be 165 degrees. Another easy way to know if it’s done is the juices will be clear when you cut between the leg and thigh. Let it rest for about 10 minutes and then remove the ingredients from the cavity and carve.