Lemon-Garlic Roasted Chicken

January 3rd, 2013

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Most people I speak with are intimidated to roast a chicken. I’m going to let you in on a little secret…it’s SO easy! For the best tasting chicken, you MUST start with an organic free-range chicken…not only are they better for you, they are also much more delicious! Simply stuff the chicken with a lemon or an orange and some garlic, add a bunch of your favorite roasting veggies to the dish, stick it in the oven for about 90 minutes and voila….you have a delicious roasted chicken. Your family will be so impressed and EVERYONE will enjoy dinner!

Lemon-Garlic Roasted Chicken

  • 1 (5 to 6 pound) roasting chicken
(I recommend using an organic, free-range chicken)
  • Kosher salt
  • Freshly ground black pepper
  • 1 lemon, quartered
  • 1 head garlic, cut in half crosswise
  • 2 onions cut into 1-inch thick rings
  • 4 carrots cut into 2-inch chunks
  • Olive oil

Preheat the oven to 425 degrees F.

Remove the chicken giblets, rinse the chicken inside and out and pat the outside dry. Salt and pepper the inside of the chicken. Stuff the cavity with the lemon and garlic. Brush the outside of the chicken with olive oil and sprinkle with salt and pepper. Place the onions and carrots in a roasting pan and toss with salt, pepper and drizzle of olive oil. Spread around the bottom of the roasting pan and place the chicken on top, breast side down.

Roast the chicken for 90 minutes, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes before slicing.

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