Lemony Chicken With Crispy Herbed Skin
- Preparation time: 20 minutes
- Total time : 1 hour 30 minutes
- Portion size: 4 to 6
This recipe makes 6 servings
|Per each of 6 servings: about||-|
|total fat||23 g|
|sat. fat||8 g|
The classic combination of lemon, garlic and fresh herbs makes this chicken recipe a perfect candidate for a traditional Sunday night meal. Vary the herbs depending on what you have on hand. Serve with Braised Cabbage and Bacon.
- 3 tbsp 3tbspbutter, softened
- 2-1/2 tsp 2-1/2tspminced fresh thyme
- 4 4cloves garlic, grated or pressed
- 1 tsp 1tspgrated lemon zest
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 1 1whole chickenwhole chickens, (4 to 5 lb/ 1.8 to 2.25 kg)
- 1 1lemonlemons, quartered
- 1 1oniononions, quartered
In small bowl, mix together butter, thyme, garlic, lemon zest and half each of the salt and pepper.
Remove giblets and neck (if any) from chicken; place lemon in cavity. Using fingers, gently loosen skin from breast meat, being careful not to tear skin. Evenly distribute butter mixture under skin to cover breast. Sprinkle with remaining salt and pepper; tuck wings under back.
Set chicken on rack in roasting pan; arrange onion around rack. Roast in 400ºF (200ºC) oven until starting to brown, about 30 minutes. Reduce heat to 375ºF (190ºC); roast until instant-read thermometer inserted in thigh registers 185ºF (85ºC), about 40 minutes.
Discard contents of cavity; tip juices into pan drippings. Transfer chicken to platter and tent with foil; let stand for 15 minutes before carving. Using spoon, skim fat from pan drippings; serve jus with chicken.
Source : Canadian Living Magazine: January 2013