The Pioneer Woman Tasty Kitchen
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Roasted Lemon and Garlic Chicken

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

The beautiful flavors of garlic, lemon, olive oil, and herbs combine to make flavorful, moist roasted chicken. Some of the ingredients are placed under the skin right next to the meat and a couple of others are placed on top to give overall flavor perfection.

Ingredients

  • 6 cloves Fresh Garlic (use Large Cloves Or For Small Cloves, Increase The Number That You Use)
  • 2 whole Lemons
  • 1 whole Chicken, Quartered (2 Breast/wing Portions, 2 Leg/thigh Portions)
  • Olive Oil
  • Salt And Ground Black Pepper To Taste
  • Poultry Seasoning (I Used A Brand That Uses Crushed Herbs Rather Than Ground)
  • 5 sprigs Fresh Rosemary

Preparation

Preheat oven to 375-degrees F.

Peel garlic cloves. Cut them into thin slices lengthwise.

Cut one of the lemons in half crosswise. Cut the other lemon lengthwise into wedges to serve as a garnish or for serving to those who want an extra squeeze of lemon.

Rinse chicken and pat dry. Place on a baking sheet with sides that will contain the chicken while it is being prepped.

Pull back the skin on each chicken quarter to expose the muscle. Do not remove the skin completely.

Drizzle olive oil all over the chicken. With your fingers or a pastry bush, completely rub the oil over the chicken, getting any parts that may be hiding under the skin.

With the muscle still exposed, season, to taste, with salt and pepper.

Squeeze the juice of the one lemon (the one that you halved) over the chicken pieces. Reserve the spent lemon halves.

Place garlic pieces randomly spaced on the chicken.

Pull the skin back up over the chicken, covering the seasonings and garlic pieces.

In the bottom of a 9″ x 13″ baking dish, coat the dish with a little more olive oil.

Carefully place the prepared chicken pieces in the baking dish and lightly spread a bit of additional olive oil on the skin. Sprinkle chicken pieces with poultry seasoning.

Cut the spent lemon halves into quarters. You should have eight pieces of lemon. Place them randomly around the chicken quarters.

Place the rosemary sprigs randomly around the chicken quarters.

Bake uncovered for 45 minutes to 1 hour or until a thermometer inserted into the thickest part of one of the breast pieces reads 165-degrees F. Do your best to not over-cook the chicken; check it after 45 minutes. Definitely do not under-cook it. (For a step-by-step tutorial, click on my related blog post).

Before serving, remove the rosemary sprigs and the lemon pieces. Cut the second lemon into wedges, use as a garnish for presentation or in a separate serving bowl for those who wish to have extra lemon flavor on their chicken.

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jessswan on 11.11.2011

This dish is absolutely delicious! I used frozen, thawed boneless, skinless chicken breasts and just poured the oil and other ingredients over the chicken, and left out the rosemary. My husband raved over it, and we will definitely make this again! Thanks for sharing!

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