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Lemon Roast Chicken

  • Author: Meagan


I’ve seen recipes for chicken done this way a few times, but it was the one from Dinner with Julie that made me try it.  It’s a regular in our house now, and it’s just as easy to make 2.



Lemon Roast Chicken

1 whole roasting chicken – I usually buy an organic bird that’s about 5 lbs.

olive oil

6 cloves of garlic, finely minced

1 lemon, zest removed and then cut in half

1 t. dried thyme – fresh if you have it

salt and pepper


Preheat your oven to 450, wash and pat dry the chicken and place it in your roaster.  Combine the garlic, lemon zest, and thyme in a couple of tablespoons of oil – just enough to make a paste – and rub it all over the outside of the chicken.  Sprinkle liberally with salt and pepper and then put the halved lemon inside the chicken.

Roast for 20 minutes at 450 and then reduce the temperature to 375 and cook another hour or so.  At this point, I usually cut a leg off – if it comes off easily and the juices run clear, then you’re good to go.

So yummy! – and organic really does make a difference!

  • Category: Chicken, Lemon


From Meagan's Kitchen

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