Ingredients
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3 1/2
-
2
-
1/3
-
3
-
2
-
2
-
1
-
1
-
1/2
-
1/2
-
-
-
-
-
Directions
Roasted Lemon Chicken,This recipe is easy enough to do on a weekday, and delicious enough to serve for a Sunday dinner. It creates a really great tasting, moist chicken with very little effort! Please note: for the thyme, Zaar didn’t recognize 1 tbsp + 1 tsp fresh thyme.,We really enjoyed this! I had to use dried thyme, but I think fresh would have been wonderful. My chicken was about 3 1/2 lbs. but it only took about 1 hour 15 minutes, but I did take it out at 165 degrees. Skin did not get as brown and crispy as I would have liked. Tasty though and the dripping reduced down nicely into a great sauce 🙂 Thank you!!
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Steps
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1
Done
|
Remove the Giblets from the Chicken, and Rinse the Chicken With Cold Water. Pat Dry. |
|
2
Done
|
Punch Holes in the Lemon Rinds With a Wooden Pick. Cut the Lemons in Half. Place the Lemon Halves in the Cavity of the Chicken. (sometimes I Add a Quarter or Two of Onion or Celery Pieces Here). Truss the Chicken; Place the Chicken, Breast Side Up, on a Lightly Greased Baking Rack in a Shallow Roasting Pan. Insert a Meat Thermometer Into the Breast of the Chicken, Making Sure It Does not Touch Bone. |
|
3
Done
|
Combine the Oil and the Rest of the Ingredients in a Small Bowl, Stirring Well. Brush the Chicken With 1/4 Cup of the Oil Mixture -- Take the Time to Loosen the Skin and Rub Some of the Mixture Into the Meat, but Make Sure You Oil the Skin So It Is Deliciously Brown and Crisp. |
|
4
Done
|
Bake, Uncovered, at 375 Degrees For 1 1/2 Hours or Until the Meat Thermometer Registers 170 Degrees, Brushing Occasionally With the Remaining Oil Mixture. Remove the Chicken to a Serving Platter. Let It Rest For at Least 5-10 Minutes Before Carving. |
