Roasted Lemon Chicken

I am blogging a lot today because I am taking tomorrow (Sunday) off. It’s family day so I won’t be in front of a computer J I won’t be blogging this much most days so please don’t get annoyed with me if you are a follower J I did want to leave you today with a good Sunday dinner option. It may well be what we are having for Sunday dinner too. This is how I make my lemon chicken. Because most folks don’t like to eat the skin, this recipe calls for placing a whole lot of flavor under the skin so it’s still there on your meat when you remove the skin. I’ve gotten a few compliments on this recipe, so I really hope you enjoy it too. I usually serve it up with some steamed veggies, sweet potatoes, or other clean options. A bird this size usually feeds my family of four plus leftovers. One of my favorite things to do is pick the bird clean of all its meat after dinner and save it to make a soup later in the week. Have a great rest of your weekend!

Ingredients:

7      to 8 lb roasting chicken

3 tablespoons of lemon juice

1      lemon (cut into quarters)

2      tablespoons diced onions

1 onion (cut in half)

1 teaspoon chopped fresh rosemary

1 teaspoon fresh thyme

Sea Salt and pepper to taste

Directions: First: preheat oven to 375 degrees. In a small bowl, combine lemon juice, diced onion, rosemary, and thyme.

Second: place bird breast side up in baking dish (I use a 15x10 Pyrex baking dish and coat the dish with a little olive oil so birdie won’t stick). Using a spoon, gently lift the skin from the breast and pour half of the mixture in between skin and breast on each side (sometimes standing the chicken on its neck and using gravity helps get the juice in). Place the lemon and onion in the bird’s cavity. Rub the outside of the bird with salt and pepper to taste.

Third: Bake for 30 minutes, then reduce heat to 350 and bake for about 2 more hours. Chicken is done when thermometer reads 160 degrees F in thickest part of the thigh, and juices should run clear. Allow chicken to rest about 15 minutes before carving.