Please follow and like us:
Lemon And Garlic Roast Chicken
Who doesn’t love a roasted chicken? They are perfect for a Sunday lunch or dinner or any day of the week. And they are one of those recipes you can spend 10 to 15 minutes prepping, throw it in the oven, set your timer or use an instant read thermometer and you can go about other chores. The uses are endless! You can have it as is as your main course making a delicious gravy from the pan drippings to top it or break it down for uses in other recipes. Some uses are chicken or rice soup, chicken and dumplings, chicken pot pie, chicken salad, chicken enchiladas, or using it in the many different casseroles using chicken! I have to say the lemon, garlic and butter in this recipe just makes a lucious chicken! This is a must try! Hope you enjoy!
Ingredients
- 3-4 Lb Chicken
- 1 Lemon, sliced
- 2-3 garlic cloves, Sliced
- 4-5 Tbsp Butter, sliced and cold
- Salt and pepper
Instructions
- Preheat the oven to 350 degrees F. Pat the chicken dry. Loosen the skin and put slices of lemon and a few of the garlic slices and pats of butter under the skin over the breast and if you can in the thigh and leg area. I use a wooden spoon as seen in the photo.
- Put the chicken in the roasting pan. Tuck the wings behind the chicken. Salt and pepper the cavity and add a slice or two of lemon and garlic. Tie the legs or truss the chicken. Rub the chicken all over with melted butter or olive oil and salt and pepper. Place a couple of lemon slices on top of the chicken.
- Roast for about an hour or so or most importantly when the internal temperature reaches 165 degrees in the inner portion of the leg quarter and breast meets. It may take a little longer or less according to your oven. I start checking when the chicken is golden brown and the juices are running clear!!
- Remove from the oven, tent with foil and let it rest for at least 15 minutes. Bon Appétit!
