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Lemon-Rubbed Roast Chicken

By Christine Cushing

Tested till perfect

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Lemon-Rubbed Roast Chicken

This recipe makes 6 servings

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Nutritional Info
Per serving: about -
cal 248
pro 31 g
total fat 13 g
sat. fat 3 g
carb 1 g
fibre 0
chol 96 mg
sodium 189 mg
% RDI: -
calcium 2
iron 11
vit A 4
vit C 5
folate 4

Cushing's mom loves the flavours of lemon and thyme in this dish. “My mom adores how supercrispy and lemony the chicken skin gets,” says Cushing. “She always snatches the skin from other people's plates.” Serve with steamed bitter greens, such as rapini or dandelion, drizzled with olive oil and a squeeze of fresh lemon. As an alternative accompaniment, serve whole grain bread or long-grain rice. “I prefer white basmati, but my mom always asks for brown,” she explains. “Either would work perfectly.”

Ingredients

  • 1 grain fed chicken, (about 4 lb/2 kg)
  • 2 lemons, cut in eighths
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 2 small onions, quartered
  • 6 garlic cloves
  • 3 tbsp lemon juice
  • 2 tbsp olive oil
  • 2 tsp chopped fresh rosemary
  • 1 tsp chopped  fresh thyme
  • 1 tsp paprika
  • 1/4 tsp each salt and pepper

Preparation

Rinse chicken inside and out; pat dry. Stuff cavity with half of the lemon pieces, the rosemary and thyme sprigs, half of the onions and 2 cloves of the garlic. Tuck wings under back; tie legs together with kitchen string.

Place chicken on rack in roasting pan. Rub with lemon juice; drizzle with oil. Sprinkle with rosemary, thyme, paprika, salt and pepper. Arrange remaining lemon pieces, onion and garlic around chicken. Roast in 400°F (200°C) oven for 50 minutes. Reduce heat to 375°F (190°C); roast for 40 to 45 minutes longer or until meat thermometer registers 185°F (85°C).

Transfer chicken to platter and tent with foil; let stand for 5 minutes before carving. If desired, drain fat from pan juices and serve juices with chicken

Source : Canadian Living Magazine: May 2002

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