Elizabeth Frink's Roast Lemon Chicken
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 13-pound chicken
- ½teaspoon salt
- ¼teaspoon pepper
- 2lemons
- 6cloves garlic, peeled
- 2tablespoons butter
- 2tablespoons olive oil
- 1tablespoon coarsely chopped fresh parsley
Nutritional analysis per serving (4 servings)
624 calories; 47 grams fat; 15 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 8 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 44 grams protein; 455 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 325 degrees. Place the chicken in a large baking dish and season inside and out with salt and pepper. Rub the peel of one of the lemons over the outside of the chicken. Then cut the lemon into 8 pieces and squeeze juice over and into the chicken. Put the lemon pieces inside the chicken along with the garlic cloves. In a small pan, melt the butter in the olive oil and pour on top and inside the chicken. Tie the legs together with kitchen string.
- Step 2
Roast the chicken for 1½ hours, until an instant-read thermometer inserted in the thickest part of the leg registers 180 degrees, basting every 15 minutes with pan juices. Half an hour before taking the chicken out, pour the juice from the second lemon over the chicken and sprinkle with parsley.
Private Notes
Comments
I skipped the last step as I was making this for a family reunion potluck. The chicken was very tender and moist, tasty even when cold. Instead of adding the second lemon juice treatment at the end, I used two lemons for step one. Cut up into serving sized sections, it packed beautifully and got good marks from a persnickety bunch of eaters.
Delicious. My go -to roast chicken recipe. Makes great sandwiches the next day. I leave lemon peel on the chicken when I roast the chicken. Amanda Hesser recommends that while resting the chicken for 15 minutes, pour1/2 cup water or broth into the roasting pan , bring to boil, scraping the pan drippings with a wooden spoon. Season with salt and pepper and serve with the chicken.