I've been roasting chickens and turkeys for years using halved citrus fruit stuffed in the cavity but it wasn't until I watched INA GARTEN chop an entire garlic in half and stuff it in skin and all with lemon that I turly found perfection. For that Ina, I will forever be greatful! This truly changed my world of chicken.
The thing is, its SO EASY and so simple. I now roast one to two chickens on the weekend and debone and save the meat in portions in the fridge and freezer to use throughout the week. There really is no easier and quicker and CHEAPER method to using chicken for weeknight meals when you are on the go.
*Pictures coming this weekend*
Lemon and Garlic Roasted Chicken
One whole Chicken, washed and dried
salt and pepper
1 whole lemon
1 whole garlic
Directions:Salt and pepper the inside and outside of the chicken. Cut the galric in half (through the cloves so they insides of all cloves are exposed) and place skin and all inside chicken. (both halves). Halve the lemon and place both halves in the chicken cavity.
Place chicken in roasting pan. Tuck winds underneath and truss the legs. Roast on 350-400 for about an hour or until thermometer reads 150-160. Take the chicken out and place in dish, cover with tinfoil and let rest for about 30 minutes.
TA DA, you are done! Serve slices fresh and warm, save diced chicken for later recipes, serve on sandwiches, make chicken salad, whatever you wish but the delicate infusion of lemon and garlic gives this chicken such a wonderful flavor its the perfect combination to use with vegetables of all kinds.