In honor of my mom’s birthday, I made roasted lemon chicken for dinner (it’s one of my “fancy dinner” options when it comes to Kelsey-safe recipes). The best part about roasting a chicken is that the Mr. Man and I easily get a dinner, two lunches, and a soup out of it. I’m planning on making chicken stock from scratch a little later today. How do you use up chicken leftovers?
- Whole chicken (about 4 pounds)
- Salt and pepper
- 1 large lemon
- 2 teaspoons dried rosemary (or 4 sprigs)
- 3 garlic cloves (peeled)
- Olive oil (about 2 tablespoons)
- two medium yellow onions
- A couple potatoes, celery, and carrots (optional)
- Rinse chicken (inside and out) and remove giblets and liver, and pat dry. Then, trim excess fat from around the cavity. Let sit at room temperature for an hour.
- Preheat oven to 450.
- Cut the onions into 1/2 inch thick, round slices. Lay onions in two rows in the middle of the roasting pan (the onions should all rest on the lower onion — it’ll look like onion dominoes that fell over). Make sure the rows of onions right next to each other; place chicken on top of onions.
- Liberally sprinkle salt and pepper (freshly ground is nice) inside the chicken cavity. Then, stuff garlic cloves and rosemary in the cavity, too. Roll lemon firmly against the counter with your hand. Afterwards, use a fork to poke holes all around the lemon and then place it inside of the chicken cavity.
- Tie legs together with twine (optional). Rub outside of chicken with olive oil. Sprinkle chicken with rosemary and salt and paper (optional).
- If you want extra veggies, cut up cleaned potatoes, celery, and carrots and put them around the chicken (you’ll want to put a little bit of olive oil on the veggies so that they don’t get to dry, and sprinkle with seasonings of your choice).
- Bake for 50 to 55 minutes (you’ll want the thickest part of the chicken’s thigh to be 165 degrees).
- Let it rest for about ten minutes before serving (this keeps all the juices from coming out, which means your chicken will be more moist).