I saw this recipe when I was watching an episode of Martha Stewart’s Everyday Food. I really love a good roasted chicken and this one sounded simple, yet tasty. This chicken turned out moist and flavorful. The whole family loved it. This one is a keeper. I didn’t make the sauce as the recipe had directed, I made a gravy from the dripping and it was excellent.
Lemon Roasted Chicken
1 chicken (3 1/2 pounds), rinsed and patted dry
2 cloves garlic, smashed and peeled
2 to 3 tablespoons unsalted butter, room temperature
Coarse salt and freshly ground pepper
1 lemon, quartered
Preheat oven to 425 degrees. Line a roasting pan with a rack, set aside. Rub chicken all over with garlic and then with 2 tablespoons butter. Season inside and out with salt and pepper. Place garlic cloves and lemon pieces inside the cavity. Tie legs together with kitchen twine.
Place chicken on rack in prepared pan and tuck the wing tips under. Roast until the juices run clear when the thigh is pierced, 45 minutes to 1 hour. Transfer chicken to a platter, and discard twine. I Then I added some chicken broth to the bottom of the pan to get the drippings and made gravy. I make my gravy by adding potato water and bullion cubes to the drippings and thicken it with a slurry of water and flour.
Your chicken looks perfect! Sounds delicious too.
It looks delicious. I was looking for a recipe with lemon and I think I found it!
Wow! That looks so good. Why am I afraid to cook a whole chicken? I’m always afraid I’ll dry it out or not cook it long enough. I need to try this! Thanks for the great recipes!
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That chicken turned out looking nice and brown. My chickens always look kind of ugly.
Thats one pretty bird Laura. I love adding fresh lemon to whole chickens. It turned out so pretty and golden brown. I am going to be making your sesame chicken soon. I cant wait.