Roasted Lemon Chicken With Spring Onion Chimichurri Recipes
LEMON AND ONION ROAST CHICKEN
Soooo juicy and tender! The meat always comes out flavorful and the skin is nice and crispy. I make it maybe once a month. It doesn't take that much work (i'll admit it, i'm lazy), and I usually have all the ingredients at home (yay, no trip to the supermarket). Last time, I made it with roasted garlic mashed potatoes and peas.
Provided by Layla N
Categories Whole Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Remove the giblets. Then, wash the chicken thoroughly with hot water and trim all excess fat. Pat dry with a paper towel.
- Liberally add salt, pepper, and poultry seasoning to the inside.
- Cut the onion and the lemon into wedges and stuff as much as will fit inside the cavity. If you have fresh thyme on hand, also stuff a handful of that inside.
- Separate the skin from the chicken (Don't take the skin off the chicken. Just wiggle your hand under the skin, and it comes apart from the chicken meat. It's really really easy to do). In the space between the skin and the meat, rub on salt, pepper, and about one teaspoon of poultry seasoning. Then, scatter little pieces of butter under the skin, as well. Don't forget to get the area around the thighs, as well with the spices and butter.
- Massage a bit of olive oil on top of the skin, to make it nice and crispy.
- Place on a rack in a roasting pan, tucking the wings behind the neck. if you're not using a rack, then tie its legs together as well.
- Cook in the oven for about an hour an a half or until juices run clear (or until the little popper pops up).
Nutrition Facts : Calories 821.4, Fat 62.2, SaturatedFat 19.3, Cholesterol 259.1, Sodium 269.9, Carbohydrate 6.2, Fiber 1.7, Sugar 1.2, Protein 58
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