Lemon Roasted Chicken
The acid in the lemon juice tenderizes the meat and makes for a juicy and delicious roast bird.
Total Steps
8
Ingredients
11
Tools Needed
5
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http://splendidmarket.comIngredients
- 1 roasting chicken, about 4 pounds
- Salt
- freshly ground pepper
- 1 lemon
- 6 cloves garlic, 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
Instructions
Step 1
Preheat oven to 425F.
Step 2
Quarter the lemon and squeeze juice into a small bowl. Save lemon sections.
Step 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.
Step 4
Tie legs with twine and tuck wings underneath chicken. By sealing the cavity, the spices will steam from the inside out.
Step 5
Brush entire chicken with about 2 tablespoons olive oil and sprinkle with salt, pepper and paprika.
Step 6
Surround chicken with potatoes and drizzle them with the remaining olive oil. Combine chicken broth with lemon juice and pour over potatoes.
Step 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.
Step 8
Let chicken rest for 10 minutes before carving. Serve with pan juices.