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Lemon and Herb Roasted Chicken
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Description
This chicken comes out so moist that it literally falls off the bone. And the flavor? Oh so good. These are the best leftovers one could ask for! Fantastic on sandwiches, in soups, or however else you could possibly imagine! A definite budget-friendly dinner!
Ingredients
- 1 whole Roasting Chicken
- 1 whole Lemon, Quartered
- 1 head Garlic, Halved
- 1 whole Small Onion, Quartered
- Olive Oil
- Herbs, Fresh Or Dried (I Like Thyme, Rosemary, Sage, Basil, And Or Parsley)
- Lemon Pepper
- Old Bay Seasoning
- Salt And Freshly Ground Pepper
Preparation
Preheat your oven to 400 degrees.
Clean your chicken and rinse it inside and out with cold water. Place in a roasting pan and pat dry with paper towels.
Place your quartered onion, garlic, and lemon inside the chicken. What will not fit inside can be placed around the chicken in the dish, plus, a sprig of rosemary is good, too.
Drizzle some olive oil all over the top. Next, sprinkle generously with all of your seasonings and herbs. Rub into the skin.
Now, pop it in the oven for about 1 hour. I do not cover mine, simply because I like the skin to get a little crispy. There should be plenty of fat to keep your chicken moist throughout the cooking process. Once the hour is up, I turn the oven down to about 350 degrees. Bake for another 1 1/2 to 2 hours, or until the chicken is done. (I also like to baste it a couple of times through the baking process so that all of the wonderful flavors marry.)
Once the chicken is done, remove from the oven and allow it to sit for 15 minutes so that the juices don’t leak and the meat doesn’t dry out. The meat should literally come off the bone. Enjoy!
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4 Comments
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abfields on 3.31.2010
We made this tonight for dinner. It was very good. I left off the old Bay because I didn’t have any, and I made it in my crock-pot (on high 4.5 hours). It was definitely falling apart. The breasts were a little bit dry, next time I will cook not quite as long. And I’ll try and roast it in the oven, which was my original plan, but wound up making plans for the afternoon, so I threw it in the slow cooker since I wouldn’t be home. Either way it was very good and we’ll be having this again!
dalelee on 3.28.2010
Tried this Thursday night..Was excellent! Great flavor!! Ty!
Chelsea on 3.24.2010
I apologize for bouncing around so much with the time – in my oven, it takes me about 2 1/2 to 3 hours total, depending on the exact size and other contributing factors. I am certain that the skin should be a delicious golden brown and the internal temperature should be about 165 degrees to 170 degrees. Another trick I use for knowing when it is done is that when the skin over the very tips of the bones in the drumsticks draws back and the bone looks like a dark brownish color. Just use your best judgement, and you should be good to go!
MaryGene on 3.23.2010
I haven’t made this yet, and I’ve never roasted a whole chicken before…do you cook it for two hours or three?? The cook time says 2 but then in the directions you say that you cook it for another couple of hourse (meaning 2) after you turn the oven down. I just want to get it right!! This sounds delicious though! Thanks!