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ROASTED LEMON CHICKEN – roasted lemon chicken
Stav Kogan

ROASTED LEMON CHICKEN

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Prep Time 10 minutes
Cook Time 1 hour
Total Time 2 hours
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 (5 to 6 pound) chicken
  • 1 lemon, halved
  • 1 garlic bulb, cut in half widthwise and outer skin removed,
  • 1 clove reserved
  • 1 dried bay leaf
  • 1 tbsp extra-virgin olive oil
  • ½ onion, quartered
  • 2 carrots, cut into 1-inch pieces

Method
 

  1. Preheat the oven to 375°F.
  2. Place the chicken on a large plate or a plastic cutting board.
  3. Make sure the giblets have been removed from inside the bird, and pat the skin dry with a paper towel.
  4. Season the chicken with the oregano, red pepper flakes, celery seed, parsley flakes, and sage, season with salt and pepper, and stuff the inside of the bird with the lemon, garlic bulb, and bay leaf.
  5. In a large pan or Dutch oven over medium-high heat, heat the olive oil.
  6. Sauté the onion and the reserved garlic clove until translucent while searing the bird breast-side down in the pan to brown the skin, about 5 minutes.
  7. Flip the bird over, and transfer it and the onion and garlic to a roasting pan (or leave it in the Dutch oven, if using).
  8. Add the carrots, and transfer the pan to the oven.
  9. Roast for 1½ hours, or until the juices run clear when the thigh is poked with a knife.
  10. Remove the bird from the oven, and allow it to rest for 10 minutes before carving.
  11. Keep the drippings, leftover veggies, and chicken carcass to make broth (see here).

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