How to Roast Chicken- Lemon Garlic Roast Chicken
Learn how to make this easy and very delicious Roast Chicken recipe is my favorite go to for in the house during the cooler months.
During the summer we typically Smoke our chicken using our smoker and JD’s Meat Rub, ooh so good. For this recipe in my oven to not burn the top of the chicken I need to remove my top rack, you may or may not have to, but I suggest removing it to make sure there’s enough space.
Roasting Whole Chickens can be so beneficial because you get so much more of the meat when you purchase whole chickens compared to if you just bought thighs or breasts separate. Plus you can make Chicken Bone Broth after you slice/pick apart the chicken.
Ingredients
- Whole Chicken
- 4 Tablespoons Butter or Lard (or olive oil) Softened
- 1 Cup Wine or Broth
- Garlic Powder or crushed garlic
- 1 Lemon
- Salt
- Pepper
Directions
- Place your Whole Chicken in a cast iron pan or pot, or something similar breast up
- Rub the olive oil/butter/lard over the top of the chicken
- Place the garlic on top of the chicken, if it falls off that’s ok
- Sprinkle on top the salt and pepper. Turn Breast Side DOWN. Repeat with the butter or lard and sprinkle the wing side with garlic powder and S & P.
- Cut your lemon in half and squeeze the lemon on and around the chicken, placing the remaining lemon rind inside the cavity
- Pour in your wine or broth (place your thermometer in your chicken if using- we place it in the breast)
- Preheat oven to 350° F and place your chicken in uncovered and bake for about 60-90 minutes. This will depend on the size of your chicken and what temperature you like to cook it to. We use a thermometer and let it go to 180-185 F
Feel free to baste your chicken every half hour. After the Whole Chicken is cooked allow to rest for 10-15 minutes before slicing up. You can use the remaining juices to create a gravy (you will probably need to add more broth to this) or use the juice to dip the chicken in.
