Picnic Chicken
- Total Time
- 45 minutes
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Ingredients
- 23-pound organic chickens
- 2lemons, quartered
- Kosher salt
- Coarsely ground black pepper
- 4cloves garlic, peeled and crushed
- 2tablespoons extra virgin olive oil
Nutritional analysis per serving (4 servings)
1077 calories; 77 grams fat; 21 grams saturated fat; 0 grams trans fat; 34 grams monounsaturated fat; 16 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 87 grams protein; 1708 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 oven to 475 degrees. Rub chickens with a lemon quarter. Season the cavities with salt and pepper to taste. Fill the chickens with the lemons and garlic, then truss them. Rub the exterior, including the undersides, with the olive oil. Season generously with salt and pepper, and place on a roasting pan at least 2 inches apart.
- Step 2
Roast, turning the pan occasionally so the chickens color evenly, until an instant-read thermometer in the thickest part of the thigh reads 175 degrees, 35 to 40 minutes. They should be well browned; the high heat crisps the skin and renders a great deal of fat. Remove from oven, transfer to a platter and let cool completely (once covered, there should be little condensation or the skin will get flabby). Cover with plastic wrap, and refrigerate. Remove meat from bone, and cut into small pieces before packing.
Private Notes