Roasted Lemon and Garlic Chicken
There is nothing more comforting that I can think of than a whole roasted chicken. This recipe comes from one of mine and my husbands favorite flavor combinations-lemon and garlic. The use of fresh herbs sends the flavor over the top!
From our kitchen to yours, enjoy!
1 4-5lb whole chicken
1/2 onion, quartered
1/2 cup chicken stock, low sodium
3 tbs ghee, or softened butter
1 tbs Bragg Sprinkle 24 herb seasoning
1 lemon, zested and halved
1 garlic clove, micro-planed
3 garlic cloves, peeled and kept whole
10 sprigs of thyme
4 sprigs of rosemary
4 sprigs of parsley
1/2 tsp salt
1/2 tsp pepper
Preheat oven to 425 degrees.
Place the quartered onion and chicken stock in a cast iron skillet. This is what the chicken will rest on while it cooks. It will help ensure even cooking around the chicken.
After removing the giblets and neck**, rinse chicken and pat dry with paper towels. Remove any remaining pin feathers. Place on top of the quartered onion in the cast iron skillet. Liberally salt and pepper the outside of the chicken.
Stir together the ghee, garlic and herb seasoning, lemon zest, micro-planed garlic, salt and pepper.
Gently run your fingers between the skin and the breast meat of the chicken. After the pockets are made, rub 1/2 of the ghee mixture under the skin.
Message the remaining ghee mixture over the top of the bird.
Squeeze half of the lemon over the bird and then place the halved lemon, whole garlic cloves, thyme, rosemary, and parsley into the cavity of the chicken.
Roast in the oven for 1 1/2 hours or until your instant read thermometer reaches 165 degrees (or until the juices run clear when you cut between a leg and thigh).
Once the chicken has come to temp, remove from oven and tent with foil. Let rest for 20 minutes.
Slice chicken onto a platter or serve right from the cast iron.
***If wanting to make your own chicken stock, save the giblets and neck bones in a gallon sized zip top bag. Keep the zip top bag in your freezer and add to it whenever you please.
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