Lemon Garlic Roasted Chicken

Simple and fresh ingredients!
5-6 Lb. Whole Chicken
2 Lemons
2-3 Shallots
5-6 Garlic Cloves
Kosher Salt
Ground Pepper
Olive Oil
Unsalted Butter

Garnish: 2 extra lemons, parsley

Preheat oven to 400 degrees. Remove all innards, clean, and prep chicken as follows.

Soften 2 TBSP of butter.
Quarter cut shallots.
Loosely chop parsley.
Smash and dice half of the garlic.
Leave the rest whole.
Halve 1 lemon.
Juice both halves.
Zest 1 lemon.
Add the diced garlic, lemon zest, parsley to a small bowl.
Pour in the butter.
Add about a 1/4 cup olive oil.
Stir, add salt and pepper.
Take a spoon and lift the skin to the chicken.
Any excess fat can be trimmed/ removed at this point.
Rub the mixture under the skin.
Top with remaining mixture.
Quarter the remainder of the shallots, lemon, and grab the smashed garlic.
Insert all into the cavity of the chicken.
Grab some kitchen twine.
Tie the legs by lifting under both legs first, then wrapping around each leg. Then tie in a nice knot.
I like to tie it in a nice bow before it goes in.
Sprinkle liberally with kosher salt and black pepper.
Bake in a conventional or convection oven at 400 degrees for 20 mins. Then reduce to 375 degrees for 12 mins per lb.

For a more crisp finish, bake at 400 degrees for 72 total mins (convection) for a 5-6 lb. chicken.
Just beautiful!

The internal temperature should read at least 165 degrees Fahrenheit.

Let it rest for a few minutes and serve.
Simply Delicious!
To make a quick and easy garnish. Grab some extra parsley or green herb. Kale is also nice.
Slice up more lemons.
Plate as pictured here and below.
Carve the tasty bird and plate!
Just fabulous!!


Copyright 2020. All rights reserved. Original Photography, Writing, Content, Concept & Design, Recipe, and Post by Andrea Danielle Pistella.

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