Lemon and garlic roast chicken
| Serves
|
4
|
| Time
|
1 h 30 min
|
| Per serving
|
1057 kcal (4229 for the batch)
|
| Contains
|
nothing flagged
|
| Contributed by
|
Marta O., Fair Oaks
|
| Tags
|
dinner · roast · citrus
|
| Calories are computed from the ingredient records. Approximate.
|
Description
Salt the bird the night before if you can. Lemon halves in the cavity steam it from the inside and perfume the pan juices.
Ingredients
Instructions
- Heat the oven to 425°F. Season the chicken inside and out with the salt.
- Squeeze one lemon over the skin, then tuck both halves, the garlic and half the onion into the cavity. Scatter the rest of the onion in the pan.
- Rub the skin with the oil. Roast breast up, 70–80 minutes, until the thigh reads 165°F.
- Rest 15 minutes. Squeeze the second lemon into the pan juices and spoon over the carved meat.
Substitutions for this recipe
Rules come from each ingredient's record and are resolved for the job the ingredient does in this recipe. Confidence is the community's, not a guarantee.
| Instead of |
Use |
How much |
What changes |
Confidence
|
| Lemon
|
Bottled lemon juice (Lemon)
|
2 (× 1)
|
Bottled juice stands in for the juice (3 tbsp per lemon). Nothing stands in for the zest, which carries the aroma. rule for: juice
|
●●○ medium
|
| Olive oil
|
Butter
|
2 1/2 tbsp (× 1.25)
|
Butter is a fifth water, so use a quarter more. Lower smoke point: watch it in a hot pan.
|
●●● high
|
