Lemon Roasted Chicken
Tuesday, June 30, 2020
This roasted chicken is foolproof and fantastic. Not quite as juicy as our favorite buttermilk brined roasted chicken but this one is versatile enough for a weeknight dinner or weekend dinner party. We always add our vegetables into the skillet when you rotate the pan to the opposite side of the oven. Stir the vegetable in the last 15 minutes of cooking.
Ingredients
1 whole chicken
3 Tbsp. unsalted butter
Kosher salt
Freshly ground black pepper
1 lemon
2 garlic cloves, peeled
Instructions
Preheat the oven to 425°.
Place the chicken in a cast-iron skillet. Pat the chicken dry, with paper towels. Generously season with salt and pepper. Make sure to make sure to get season in the joints of the legs and wings.
Roll the lemon to loosen up the juices of the lemon. Slice the lemon in half and juice over the chicken. Add the juiced lemon to the skillet along with the garlic cloves.
Melt the butter in a bowl in the microwave. Pour the melt butter over the chicken.
Place the skillet in the oven, placing the legs pointing toward the back right of the oven. Roasted for 20 minutes.
Open the door of the oven for a couple of minutes to get the oven to lower it's temperature to 400°. Roast the chicken in the same position
If you roasting vegetables along with the chicken, add the vegetables having them surround the chicken. Rotate the pan so the chicken legs are pointing to opposite back corner of the oven.
Roast the chicken for another 30 minutes. If you have added vegetables to the pan, stir the vegetables after 15 minutes.
Remove the chicken from the oven. Allow the chicken to rest on a cutting board for 5 minutes before cutting.
Carve the chicken. In a serving platter, place the carved chicken in the center and surround with the roasted vegetables.
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