LEMON AND GARLIC ROAST CHICKEN
Make and share this Lemon and Garlic Roast Chicken recipe from Food.com.
Provided by Dave C
Categories Whole Chicken
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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.
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Alyssa Chavez
[email protected]This is the best roast chicken recipe I've ever tried. The chicken is so juicy and flavorful, and the lemon and garlic flavors are perfect. I've made this recipe several times and it's always a hit with my family and friends.
Md Akash Sha
[email protected]I love this recipe! The chicken is always cooked perfectly and the lemon and garlic flavors are amazing. I like to add a little bit of rosemary to the roasting pan for an extra layer of flavor. It's a great recipe for a weeknight meal or a special oc
Sagun Sharma
[email protected]This recipe is a great way to use up leftover chicken. I made a roast chicken on Sunday and used the leftovers to make this dish on Monday. It was quick and easy to make, and it was just as delicious as the roast chicken. I served it with a side sala
Jay Rogers
[email protected]I'm not a big fan of lemon and garlic, but this recipe was surprisingly good. The chicken was moist and flavorful, and the lemon and garlic flavors were subtle and balanced. I would definitely make this again.
Muhammad Usman Rafi Sulehria
[email protected]I made this recipe for a dinner party and it was a hit! The chicken was cooked perfectly and the lemon and garlic flavors were amazing. I served it with roasted potatoes and green beans, and it was a delicious and elegant meal.
Shahbaz RK
[email protected]This is my go-to recipe for roast chicken. It's simple to make and always turns out delicious. The chicken is always juicy and flavorful, and the lemon and garlic flavors are perfect. I like to serve it with roasted vegetables and a side of rice.
sangam mijar
[email protected]Not a fan. The chicken was dry and the lemon and garlic flavors were too strong. I followed the recipe exactly, so I'm not sure what went wrong. Maybe I should have used less lemon and garlic?
Bobby Crown
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The chicken is always cooked perfectly and the lemon and garlic flavors are amazing. I like to add a little bit of white wine to the roasting pan to give it an extra layer of flavor
Nokutenda Manjowe
[email protected]Easy to make and delicious! I loved the crispy skin and the juicy meat. The lemon and garlic flavors were subtle and balanced, not overpowering. I served it with roasted vegetables and mashed potatoes, and it was a hit with my family.
Afrida Islam
[email protected]This recipe is a keeper! The chicken was so moist and flavorful, and the lemon and garlic combination was perfect. I didn't have any fresh thyme on hand, so I used dried thyme, and it still turned out great. Will definitely make this again.