Community Pick
Roasted Lemon Chicken
photo by Food.com
- Ready In:
- 1hr 40mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 1 whole chicken (about 3 pounds)
- 1 head garlic
- 2 tablespoons olive oil
- chopped fresh parsley
- 2 lemons
- 2 tablespoons butter
- salt and pepper
directions
- Cut up 1 lemon into 8 pieces and rub the outside of the chicken with the peel side of the pieces and then put the lemon pieces into the chicken with the garlic.
- Season with salt and pepper.
- Pour a mixture of half of the olive oil and half of the butter on top and pour the rest inside of the chicken.
- Roast for 1 1/2 hours in a preheated oven of 325 degrees.
- Half-hour before chicken is done roasting pour the juice from the second freshly squeezed lemon over the top and sprinkle the chicken with the chopped parsley and return the chicken to the oven to finish roasting.
Questions & Replies
Reviews
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I made this last night for supper club. I had two chickens, but only had 3 lemons, and 1 head of garlic, so I had to improvise. I used dried chopped garlic from penzey's inside one of the chickens instead of whole garlic cloves. Then, I put both chickens in my turkey roaster (covered) and put it in the oven at 450 for 20 minutes. I then lowered temp to 335 for an hour. Pulled off lid, Poured juice of one lemon and 3/4 chardonney over the top, then a couples pats of butter. cooked for another 15 minutes. Pulled chickens out of pan... leaving some yummy panjuices. So I sauted fennel and asparagus in the juices. AWESOME! What an incredible meal!
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This was simply wunnerful!!! Very easy to make! I pretty much stuck to mommyof2's recipe, except I put the salt and olive oil, leftover butter into the chicken cavity before I put the lemons there. I also used Kosher salt, cuz that's what I had on hand. Baked at 350 for almost two hours in my Pampered Chef clay roaster set. (I'm in high altitude, so had to adjust.) It was so moist, just enough lemon to set a good taste. Thanks for sharing the recipe. A keeper in our home for sure!!! :-) -Monie
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This was the first whole bird I've ever done, and boy did it come out good! I did use sea salt rather than table salt. And, halfway through baking, I filled the bottom of the pan with quartered russet potatoes, tilted the pan to collect some of the juices, and then poured the juices over the potatoes and put it back in the oven. Those had to be the best roasted potatoes I've ever had, too!
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Tweaks
-
I made this last night for supper club. I had two chickens, but only had 3 lemons, and 1 head of garlic, so I had to improvise. I used dried chopped garlic from penzey's inside one of the chickens instead of whole garlic cloves. Then, I put both chickens in my turkey roaster (covered) and put it in the oven at 450 for 20 minutes. I then lowered temp to 335 for an hour. Pulled off lid, Poured juice of one lemon and 3/4 chardonney over the top, then a couples pats of butter. cooked for another 15 minutes. Pulled chickens out of pan... leaving some yummy panjuices. So I sauted fennel and asparagus in the juices. AWESOME! What an incredible meal!
RECIPE SUBMITTED BY
mommyof 3
United States