Roasted Lemon Chicken

Name: Roasted Lemon Chicken
Ingredients: 3 1/2 lbs roasting chickens; 2 small lemons; 1/3 cup olive oil; 3 tablespoons fresh lemon juice; 2 tablespoons butter, melted; 2 garlic cloves, minced; 1 tablespoon fresh thyme, minced (reduce by at least half if using dried thyme); 1 teaspoon fresh thyme, minced (reduce by at least half if using dried thyme); 1/2 teaspoon salt; 1/2 teaspoon pepper; Garnish; fresh parsley sprig

12 ingredients

4 steps

Ingredients

3 1/2 lbs roasting chickens
2 small lemons
1/3 cup olive oil
3 tablespoons fresh lemon juice
2 tablespoons butter, melted
2 garlic cloves, minced
1 tablespoon fresh thyme, minced (reduce by at least half if using dried thyme)
1 teaspoon fresh thyme, minced (reduce by at least half if using dried thyme)
1/2 teaspoon salt
1/2 teaspoon pepper
Garnish
fresh parsley sprig

Directions

1

Remove the giblets from the chicken, and rinse the chicken with cold water. Pat dry.
2

Punch holes in the lemon rinds with a wooden pick. Cut the lemons in half. Place the lemon halves in the cavity of the chicken. (Sometimes I add a quarter or two of onion or celery pieces here). Truss the chicken; place the chicken, breast side up, on a lightly greased baking rack in a shallow roasting pan. Insert a meat thermometer into the breast of the chicken, making sure it does not touch bone.
3

Combine the oil and the rest of the ingredients in a small bowl, stirring well. Brush the chicken with 1/4 cup of the oil mixture -- take the time to loosen the skin and rub some of the mixture into the meat, but make sure you oil the skin so it is deliciously brown and crisp.
4

Bake, uncovered, at 375 degrees for 1 1/2 hours or until the meat thermometer registers 170 degrees, brushing occasionally with the remaining oil mixture. Remove the chicken to a serving platter. Let it rest for at least 5-10 minutes before carving.