Easy Lemon and Herb Roasted Chicken

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Easy Lemon and Herb Roasted Chicken

When we have no time to cook during a busy week, picking up a rotisserie chicken on the way home seems like the ideal (and quickest) solution. In so many families, Mom and Dad (and Titi and Abuela) spend full days away from home and easy and inexpensive dinners are essential to keep the family happy (and sane!). But while store bought chicken is certainly a fast alternative, it isn’t necessarily the healthiest. So why not prep your own delicious roasted chicken at home and leave it ready for your mealtime?

Though it may sound time consuming or daunting, roasting a whole chicken requires nothing more than a few minutes of prep time and an afternoon in the oven, supervision free. Making your own chicken ensures the best quality ingredients and no unwanted ingredients – you control the fat, the salt, and the flavoring.

A few things to keep in mind: make sure to account for everyone’s preferences. Since you won’t be picking up a combination of legs or thighs, remember to make enough chicken to go around. In my family, we’re all leg fans, so I often make two chickens. Also, take a few minutes to plan leftover meals. You can shred the chicken for salads, sandwiches, tacos, or fajitas and use the rest for homemade chicken stock. Pick up everything you need when you buy your chicken. And bonus: you can roast the chicken on a Sunday (or whatever free night you have), and dinner is taken care of for a week.

Though it may sound time consuming or daunting, roasting a whole chicken requires nothing more than a few minutes of prep time and hands free time in the oven. In this easy recipe, lemon and garlic work with a wide variety of herbs to create a juicy flavorful bird.
1 red onion, chopped
1 red bell pepper, chopped
1 whole organic chicken, about 3 pounds
1 to 2 tablespoons olive oil
1 1/2 teaspoons mixed dried herbs (such as thyme and rosemary)
1 Small handful fresh herbs (such as tarragon, thyme and rosemary)
3 cloves garlic
1 lemon
* kosher salt and freshly ground black pepper
1) Preheat the oven to 450F. Cut the onion and red pepper into pieces and place at the bottom of a roasting pan.
2) Pat the skin of the chicken dry with paper towels and rub with oil, dried herbs, and salt and pepper.
3) Staff the cavity with fresh herbs, garlic, and 1/2 the lemon.
4) Roast the chicken for 20 minutes. Reduce the oven temperature to 350F and continue to roast until the juices run clear, about 40 minutes or up to an hour.
5) Let the chicken rest about 10 minutes and then carve. Serve with remaining 1/2 lemon, cut into small wedges.
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