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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
2 tablespoons unsalted butter, softened

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
378g
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

    Share

    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.

    11
    Done

    Let the Chicken Rest in the Roasting Pan For 15 Minutes.

    12
    Done

    Tilt the Chicken to Drain the Juices from the Cavity Into the Pan; Transfer the Chicken to a Carving Board.

    13
    Done

    Pour the Pan Juices Into a Bowl and Skin the Fat from the Surface.

    14
    Done

    Strain the Juice Into a Small Saucepan and Keep Warm Over Low Heat.

    15
    Done

    Carve the Chicken and Serve With the Pan Juices.

    Avatar Of Imani Hurley

    Imani Hurley

    BBQ enthusiast known for his expertly smoked and tender meats.

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