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Lemon And Garlic Roast Chicken

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Ingredients

Adjust Servings:
2 garlic cloves
kosher salt
1 lemon, halved and juiced, halves reserved
1 teaspoon rosemary
1 teaspoon sweet paprika
3/4 teaspoon ground cumin
1/2 teaspoon hot paprika
fresh ground pepper
1/4 cup extra virgin olive oil
1 (3 lb) chicken

Nutritional information

912.2
Calories
636 g
Calories From Fat
70.8 g
Total Fat
20.2 g
Saturated Fat
270.4 mg
Cholesterol
241 mg
Sodium
2.5 g
Carbs
0.8 g
Dietary Fiber
0.5 g
Sugars
63.8 g
Protein
378 g
Serving Size

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Lemon And Garlic Roast Chicken

Features:
    Cuisine:

    Can this recipe be cooked, frozen and reheated?

    • 145 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Lemon and Garlic Roast Chicken,Got this recipe from a friend in Virginia. Thanks Val. :>),Can this recipe be cooked, frozen and reheated?,This was an excellent recipe! It had a really unique taste and was really, really moist. The skin was crispy and delicious. We’re making it again for guests this weekend. Thank you for posting!


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    Steps

    1
    Done

    Preheat the Oven to 350.

    2
    Done

    on a Work Surface, Mince the Garlic With 1 Teaspoon of Kosher Salt.

    3
    Done

    Transfer the Garlic to a Small Bowl and Whisk in the Lemon Juice, Rosemary, Sweet Paprika, Cumin, and 1/2 Teaspoon Pepper, Whisk in the Olive Oil.

    4
    Done

    Using Your Fingers, Gently Loosen the Skin from the Chicken Breasts, Thighs and Drumsticks; Try not to Tear the Skin.

    5
    Done

    Season the Cavity of the Chicken With Salt and Pepper and Put the Chicken in a Roasting Pan.

    6
    Done

    Using a Small Spoon, Pour All but 1 Tablespoon of the Seasoning Mixture Under the Skin of the Chicken, Rubbing It Into the Breasts, Thighs and Drumsticks.

    7
    Done

    Rub the Butter Under the Skin of the Breast Meat.

    8
    Done

    Rub the Remaining 1 Tablespoon of the Seasoned Oil All Over the Chicken and Season It With Salt.

    9
    Done

    Put the Reserved Lemon Halves in the Cavity of the Chicken and Tie the Legs Together With Twine.

    10
    Done

    Roast the Chicken For About 1 1/2 Hours, or Until the Juices from the Cavity Run Clear and the Chicken Is Browned and Crisp.

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    Idalia Cisneros

    Latin cuisine expert infusing her dishes with bold and authentic flavors.

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