When cold season is knocking on the door, a little extra vitamin C, found in abundance in citrus fruits like oranges and lemons, is a welcome dinner guest. What’s more, the tangy flavor and bright colors make lemons a cheerful addition to any kitchen. Considering that lemons are versatile flavor powerhouses that can perk up every course from crisp salad to sweet dessert, this is one fruit your pantry should never be without. The simplicity of this roast chicken makes it the perfect dish to start playing more with lemons while they’re in season this winter.
Traditional, simple and delicious.
Servings: 4 (425 G )
Prep Time: 5 Minutes
Cook Time: 35 Minutes
- 1 - 3 to 3 1/2 pound fryer chicken
- 3 whole lemons
- 5 cloves garlic
- 2 sprigs fresh rosemary
- Preheat oven to 375 degrees Fahrenheit. Using a sharp knife, butterfly the chicken by cutting it in half along the top of the breast through the bone. Open the chicken up so that it lies flat and place it, cut side down in a baking pan.
- Thinly slice 2 of the lemons. Using your fingers, gently lift the skin up from the breast, and work half of the lemon slices under the skin along the breast meat. Tuck the garlic and rosemary under the chicken. Lay the remaining lemon slices on top of the chicken.
- Slice the remaining lemon in half. Squeeze the juice of both halves over the chicken.
- Roast the chicken for 10 minutes in preheated 375 degree Fahrenheit. oven. Reduce heat to 350 degrees Fahrenheit. and continue roasting for 25 minutes or until the juices run clear when the chicken is poked with a knife. Remove the skin before serving the chicken.