Lemon Roasted Chicken
By: Shirley
Published: Thursday, December 10, 2009 - 4:03pm

Ingredients




1 roasting chicken, about 4 pounds
Salt and freshly ground pepper
1 lemon
6 garlic cloves, peeled
1 teaspoon dried rosemary
1 teaspoon dried thyme
4 tablespoons olive oil, divided
4 large Yukon Gold potatoes, scrubbed and quartered
1 teaspoon paprika
3/4 cup chicken broth

Preparation

1 Preheat oven to 425F. 2 Quarter the lemon and squeeze juice into a small bowl. Save lemon sections. 3 Rinse chicken in cold water, inside and out; pat dry. Place chicken in a roasting pan and season cavity with salt and pepper. Place lemon sections, garlic, rosemary and thyme in cavity. 4 Tie legs with twine and tuck wings underneath chicken. By sealing the cavity, the spices will steam from the inside out. 5 Brush entire chicken with about 2 tablespoons oil and sprinkle with salt, pepper and paprika. 6 Surround chicken with potatoes and drizzle them with the remaining oil. Combine chicken broth with lemon juice and pour over potatoes. 7 Place pan in oven and roast for 20 minutes. Then reduce temperature to 350F and roast another 1-1 ½ hours, basting with pan juices every 15 minutes. When done, a meat thermometer placed in the joint of the body and leg should read 180F. 8 Let chicken set 10 minutes before carving. Serve with pan juices.

About


The acid in the lemon juice tenderizes the meat and makes for a juicy and delicious roast bird.

Comments:
Shirley

Thanks.  Now that summer is at an end and I feel like using the oven again, I'm going to make it also.
Alisa Escanlar

Thanks for sharing your recipe this was delicious, the aroma had everyone drooling while it was in the oven :)