Roast Lemon Chicken
You can add potato wedges to the pan in this recipe, just make sure to add enough water to almost cover the potatoes, along with the juice of one more lemon and 2 more tablespoons olive oil.
Serves: 4Hands-on: 10 minutesTotal: 1 hour 30 minutesDifficulty: Easy
- 2 large lemons
- 2 Tbsp. extra-virgin olive oil
- 1 Tbsp. prepared mustard
- 1 tsp. dried oregano
- 1 whole chicken (4 lbs.)
- 1 tsp. salt
- ½ tsp. ground black pepper
- 4 cloves garlic, peeled
- 8 sprigs thyme
- 1 bay leaf
- Preheat oven to 400°F.
- Cut lemons in half and squeeze juice into a small bowl. Reserve squeezed-out lemon halves. Combine lemon juice with olive oil, mustard, and oregano.
- Wash chicken well inside and out and pat dry. Sprinkle inside and out with salt and pepper and stuff squeezed out lemon halves, garlic, thyme, and bay leaf into cavity. Place chicken breast down on rack in shallow roasting dish.
- Brush/pour lemon juice mixture over entire chicken.
- Bake 60–70 minutes, making sure to turn chicken over at halfway point and basting it regularly with juices from pan.
- To test if it’s done, prick with fork and see if juices run clear, or test with meat thermometer for 350°F. When done, turn off oven and cover chicken in aluminum foil. Let rest in warm oven 10 minutes.
- Serve hot with pan juices.