Community Pick
Lemon and Garlic Roast Chicken
photo by Probably This
- Ready In:
- 2hrs 5mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 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
directions
- Preheat the oven to 350.
- On a work surface, mince the garlic with 1 teaspoon of kosher salt.
- 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.
- Using your fingers, gently loosen the skin from the chicken breasts, thighs and drumsticks; try not to tear the skin.
- Season the cavity of the chicken with salt and pepper and put the chicken in a roasting pan.
- 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.
- Rub the butter under the skin of the breast meat.
- Rub the remaining 1 tablespoon of the seasoned oil all over the chicken and season it with salt.
- Put the reserved lemon halves in the cavity of the chicken and tie the legs together with twine.
- 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.
- Let the chicken rest in the roasting pan for 15 minutes.
- Tilt the chicken to drain the juices from the cavity into the pan; transfer the chicken to a carving board.
- Pour the pan juices into a bowl and skin the fat from the surface.
- Strain the juice into a small saucepan and keep warm over low heat.
- Carve the chicken and serve with the pan juices.
Reviews
-
Well Dave Caster you certainly have yourself one delicious bird here! I hadn't roast a chicken in sometime, but I knew there was a lemon / garlic recipe out there that I had previously used and enjoyed... this was it! This oh-so-simple way of roasting a chicken is nothing short of a classic recipe in our kitchen from now on. The bird had a wonderful enhancing not overpowering flavor, the skin was crisp and the meat was especially moist. I also, couldn't find the difference in paprika so I used Spanish, and it was bang on. I'm submitting a photo of this "Chick" in appreciation of your sharing such a wonderful recipe!
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Tweaks
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I combine this recipe with recipe 1559. This is the most flavorful, moist chicken you will find with just the right amount of spice. I tweak it sometimes by using garlic in the jar if I'm in a hurry. I've also put oranges instead of lemons or a lime juice/lemon juice combo. I've made this recipe three or four times now and plan to keep it a favorite. Thanks for sharing!
RECIPE SUBMITTED BY
Dave C
Toronto, Ontario
I enjoy cooking and canning.