Sunday’s Recipe: Lemon Roast Chicken

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This is almost a no-recipe, recipe.  While chicken is roasting, it permeates the kitchen with an incredible aroma!  Serve with some spring asparagus and garlic mashed potatoes for an easy, yet company-worthy meal.

 Lemon Roast Chicken with Herbs and Garlic

Heat oven to 375 degrees.  Rub the skin of a 5 pound roasting chicken all over with soy sauce and freshly ground pepper.  Rub 4 Tablespoons of softened butter over and under the skin, and inside cavity.  Generously sprinkle the skin with fresh or dried thyme, rosemary, and sage.  Fill the cavity with 5 whole garlic cloves, and 2 small lemons which have been pricked all over with a fork to release juices during roasting time.  Place chicken in a roasting pan and roast for 10 minutes; reduce heat to 350 degrees.  Continue roasting, basting every 15 minutes with drippings, until the juices run clear when thickest part of the thigh is pierced, about 1 hour and 20 minutes.  Let rest about 10 minutes before carving.  Serves 4-6.

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