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Lemon-Garlic Roasted Chicken
2 to 3 cloves garlic, finely minced
1/4 cup olive oil
Salt and pepper
1 (6- to 7-pound) roasting chicken
Several sprigs fresh thyme or rosemary
Heat oven to 425 degrees F.
Zest one lemon and chop strips into tiny bits.
Place in small bowl.
Juice the zested lemon and add to zest, along with garlic and olive oil. Mix well, and add salt and pepper to taste.
Pat chicken dry. Sprinkle salt and pepper on surface of chicken and in cavity.
Place on roasting rack set in roasting pan.
Starting at cavity end, loosen skin of chicken along breast, legs and back, being careful not to tear the skin.
With your fingers, rub some of the lemon-garlic mixture between the skin and meat, coating as thoroughly as possible.
Rub the remaining lemon-garlic mixture on the outside of the chicken and inside the cavity.
Cut the second lemon in half and place in cavity of the bird, along with the sprigs of thyme or rosemary.
Tie the drumsticks together with twine and tuck wing tips under breast.
Roast in oven for about 75 minutes, basting with drippings once or twice, until a thermometer inserted well into thigh meat registers 170 degrees F (be careful not to let thermometer touch the bone).
Remove chicken from oven and let rest 15 minutes before carving.
Yield: 6 servings
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