Roast Chicken with Lemon

Still searching for what to cook ?

Name: Perfect Roast Chicken
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 4
Cuisine: not set
Ingredients: 1 six-pound roasting chicken; 2 tablespoons unsalted butter; Salt and freshly ground black pepper; 2 medium onions peeled and sliced; crosswise 1/2 inch thick; 1 lemon; 3 large cloves garlic peeled; 4 sprigs fresh thyme; 1 cup Homemade Chicken Stock or; canned low-sodium chicken broth; skimmed of fat

Find the most delicious recipes here

INGREDIENTS

1 six-pound roasting chicken
2 tablespoons unsalted butter
Salt and freshly ground black pepper
2 medium onions peeled and sliced
crosswise 1/2 inch thick
1 lemon
3 large cloves garlic ; peeled
4 sprigs fresh thyme
1 cup Homemade Chicken Stock ; or
canned low-sodium chicken broth
skimmed of fat

Servings

INSTRUCTIONS

1. Let chicken and 1 tablespoon butter stand at room

temperature for 30 minutes. Preheat oven to 425 degrees.

Remove and discard the plastic pop-up timer from

chicken if there is one. Remove the giblets and excess fat

from the chicken cavity. Rinse chicken inside and out

under cold running water. Dry chicken thoroughly with

paper towels. Tuck the wing tips under the body. Sprinkle

the cavity of the chicken liberally with salt and pepper, and

set aside.

2. In the center of a heavy-duty roasting pan, place onion

slices in two rows, touching. Place the palm of your hand

on top of lemon and, pressing down, roll lemon back and

forth several times. This softens the lemon and allows the

juice to flow more freely. Pierce entire surface of lemon

with a fork. Using the side of a large knife, gently press on

garlic cloves to open slightly. Insert garlic cloves, thyme

sprigs, and lemon into cavity. Place chicken in pan, on

onion slices. Cut about 18 inches of kitchen twine, bring

chicken legs forward, cross them, and tie together.

3. Spread the softened butter over entire surface of

chicken, and sprinkle liberally with salt and pepper. Place

in the oven, and roast until skin is deep golden brown and

crisp and the juices run clear when pierced, about 1 1/2

hours. When chicken seems done, insert an instant-read

thermometer into the breast, then the thigh. The breast

temperature should read 180 degrees.and the thigh 190

degrees.

4. Remove chicken from oven, and transfer to a cutting

board with a well. Let chicken stand 10 to 15 minutes so

the juices settle. Meanwhile, pour the pan drippings into a

Perfect Roast Chicken

NOTES

Alert editor

Perfect Roast Chicken

1 six-pound roasting chicken
2 tablespoons unsalted butter
 Salt and freshly ground black pepper
2 medium onions peeled and sliced
 crosswise 1/2 inch thick
1 lemon
3 large cloves garlic peeled
4 sprigs fresh thyme
1 cup Homemade Chicken Stock or
 canned low-sodium chicken broth
 skimmed of fat

1. Let chicken and 1 tablespoon butter stand at room
temperature for 30 minutes. Preheat oven to 425 degrees.
Remove and discard the plastic pop-up timer from
chicken if there is one. Remove the giblets and excess fat
from the chicken cavity. Rinse chicken inside and out
under cold running water. Dry chicken thoroughly with
paper towels. Tuck the wing tips under the body. Sprinkle
the cavity of the chicken liberally with salt and pepper, and
set aside.
2. In the center of a heavy-duty roasting pan, place onion
slices in two rows, touching. Place the palm of your hand
on top of lemon and, pressing down, roll lemon back and
forth several times. This softens the lemon and allows the
juice to flow more freely. Pierce entire surface of lemon
with a fork. Using the side of a large knife, gently press on
garlic cloves to open slightly. Insert garlic cloves, thyme
sprigs, and lemon into cavity. Place chicken in pan, on
onion slices. Cut about 18 inches of kitchen twine, bring
chicken legs forward, cross them, and tie together.
3. Spread the softened butter over entire surface of
chicken, and sprinkle liberally with salt and pepper. Place
in the oven, and roast until skin is deep golden brown and
crisp and the juices run clear when pierced, about 1 1/2
hours. When chicken seems done, insert an instant-read
thermometer into the breast, then the thigh. The breast
temperature should read 180 degrees.and the thigh 190
degrees.
4. Remove chicken from oven, and transfer to a cutting
board with a well. Let chicken stand 10 to 15 minutes so
the juices settle. Meanwhile, pour the pan drippings into a
Perfect Roast Chicken

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (188g)
Recipe Makes: 4 Servings

Calories: 89
Calories from Fat: 59 (66%)

Amt Per Serving		% DV

	Total Fat 6.6g	9 %
	Saturated Fat 3.9g	19 %
	Monounsaturated Fat 1.8g
	Polyunsanturated Fat 0.4g
Cholesterol 17.1mg		5 %
Sodium 334.6mg		12 %
Potassium 197.4mg		5 %
Total Carbohydrate 6.4g		2 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 4.9g
Protein 3.3g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 89

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe