Ingredients
-
2
-
-
1
-
1
-
1
-
3/4
-
1/2
-
-
1/4
-
1
-
2
-
-
-
-
Directions
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. |
