Originally published on “Blaise the Baker” March 3rd, 2015
I have had several people ask me for chicken recipes, and I posted about this one on Facebook tonight. It is super easy and really delicious! Versatile too! I made mine on a bed of potatoes and carrots – but you could use anything you would like – such as onions and fennel (which I have done before and is just as delicious)!
Roasted Lemon Chicken
1 large roasting chicken (6-7 pounds)
4 tablespoons butter, softened
6 cups mini carrots
6 cups washed and sliced potatoes (skin on)
2 cups chicken stock
Chicken seasoning (optional)
Start by preheating your oven to 425 degrees F and spray a large roasting pan with non-stick cooking spray.
Remove chicken giblets and dispose. Run the chicken under running water – inside and outside to remove any impurities, etc before patting dry with a paper towel. Place in roasting pan.
Sprinkle the chicken with quite a bit of salt and black pepper. If using – sprinkle with a few tablespoons of chicken seasoning.
Next, flatten out the 4 tablespoons of softened butter between your hands, and place it gently underneath the breast skin – on the top of the chicken. Do this by gently pulling back the skin from the breast, being sure not to separate the two completely. Place the butter under and gently press the skin to spread evenly.
Next, add the mini carrots and sliced potatoes around the chicken in the roaster.
Sprinkle the potatoes and carrots with quite a bit of salt and pepper.
Drizzle olive oil over everything – the chicken and the vegetables.
Cut the lemons in half, remove seeds carefully, and squeeze over everything. After squeezing, place lemons inside the chicken cavity.
Finally, pour in 2 cups of chicken stock.
Cover, and place in preheated oven for 1 1/2 – 2 hours, or until fully cooked.
Remove, allow to sit covered for about 20 minutes, and serve.