https://recipedius.com/index.php?action=history&feed=atom&title=Lemon_and_garlic_roast_chicken 2026-11-02T04:38:05Z Revision history for this page on the wiki MediaWiki 1.43.11 https://recipedius.com/index.php?title=Lemon_and_garlic_roast_chicken&diff=47&oldid=prev 2026-09-09T19:54:42Z

<p>Recipedius seed</p> <p><b>New page</b></p><div>{{Recipe<br /> |serves=4<br /> |time=1 h 30 min<br /> |tags=dinner, roast, citrus<br /> |contributor=Marta O., Fair Oaks<br /> |lede=Salt the bird the night before if you can. Lemon halves in the cavity steam it from the inside and perfume the pan juices.<br /> |ingredients=<br /> Whole chicken; 1; each; protein; about 4 lb, patted dry<br /> Lemon; 2; each; juice; halved<br /> Garlic; 6; each; aroma; cloves, smashed<br /> Yellow onion; 1; each; aroma; quartered<br /> Olive oil; 2; tbsp; cooking<br /> Kosher salt; 2; tsp; season<br /> |method=<br /> # Heat the oven to 425°F. Season the chicken inside and out with the salt.<br /> # 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.<br /> # Rub the skin with the oil. Roast breast up, 70–80 minutes, until the thigh reads 165°F.<br /> # Rest 15 minutes. Squeeze the second lemon into the pan juices and spoon over the carved meat.<br /> }}</div>

Janine