Our family dinner is not complete without this Roasted Chicken with Lemon on the table! I serve this pretty much all the time. It’s kind of a tradition for us. If you want to give this recipe a try, then you are in for a treat! I highly suggest this to all my friends, and that includes you! Have a wonderful day, everyone, and I hope you all love and appreciate this recipe today. Feel free to add more ingredients to it if you wish. I highly recommend it! Don’t forget to share it with your friends as well. Enjoy!
Ingredients:
1 whole head garlic, halved crosswise
1 (5 to 6 lbs.) whole chicken, patted dry
1/2 c chicken stock or water
1 onion, sliced (optional)
1 lemon, quartered
Small bunch fresh herbs, such as thyme, rosemary, and sage, optional
Salt and fresh ground pepper
Directions:
Rub the chicken whole chicken with salt and pepper.
Prepare the oven and preheat to 218 degrees C or 425 degrees F.
Add the onions to the bottom of a roasting pan, then scatter them evenly.
Pour in stock on top of the onions.
Arrange the chicken over the onions.
Stuff the chicken with lemon wedges, herbs, and garlic. Make sure to get them all in.
Tie the legs of the chicken with kitchen twine.
Place the whole chicken inside the preheated oven and roast for about an hour. Make sure to spoon the juice over from time to time.
Add more minutes to the roasting time if the chicken is not ready for serving yet.
Remove from the oven and let it sit at room temperature for at least 10 minutes.
Serve and enjoy!
Notes:
Roasting time depends on the weight of the chicken. I used 6-pound chicken for this recipe.
Nutrition Facts:
Calories 336 | Protein 46 g | Carbohydrate 5 g | Dietary Fiber 1 g | Total Sugars 1 g | Total Fat 14 g | Saturated Fat 4 g | Cholesterol 170 mg
Ingredients
- 1 whole head garlic, halved crosswise
- 1 (5 to 6 lbs.) whole chicken, patted dry
- 1/2 c chicken stock or water
- 1 onion, sliced (optional)
- 1 lemon, quartered
- Small bunch fresh herbs, such as thyme, rosemary, and sage, optional
- Salt and fresh ground pepper
Instructions
Rub the chicken whole chicken with salt and pepper.
Prepare the oven and preheat to 218 degrees C or 425 degrees F.
Add the onions to the bottom of a roasting pan, then scatter them evenly.
Pour in stock on top of the onions.
Arrange the chicken over the onions.
Stuff the chicken with lemon wedges, herbs, and garlic. Make sure to get them all in.
Tie the legs of the chicken with kitchen twine.
Place the whole chicken inside the preheated oven and roast for about an hour. Make sure to spoon the juice over from time to time.
Add more minutes to the roasting time if the chicken is not ready for serving yet.
Remove from the oven and let it sit at room temperature for at least 10 minutes.
Serve and enjoy!
Notes
Roasting time depends on the weight of the chicken. I used 6-pound chicken for this recipe. Nutrition Facts: Calories 336 | Protein 46 g | Carbohydrate 5 g | Dietary Fiber 1 g | Total Sugars 1 g | Total Fat 14 g | Saturated Fat 4 g | Cholesterol 170 mg
