This is one of those no-fail chicken recipes that you can always count on and deserves to be a regular dish in your dinner repertoire. My lemon and garlic roast chicken is also perfect for entertaining; it can be cooked ahead and is ideal to serve room temperature for large gatherings.
side suggestion: my mousseline potatoes
Lemon and Garlic Roast Chicken
Makes six servings
chefgeorgehirsch.com | George Hirsch Lifestyle
For the dry rub:
2 teaspoons each:
powdered garlic, thyme, rosemary, basil, paprika, cumin, black pepper, sea salt
Mix all dry ingredients in a small bowl.
One 5 pound chicken
2 Tablespoons fresh parsley leaves, rough chopped
1 head fresh garlic, peeled and rough chopped
1 fresh lemon, cut into quarters
2 Tablespoons olive oil
Fresh ground black pepper
Wash and dry chicken. Rub dry rub over the outside and interior of chicken. Refrigerate overnight or for at least 4 hours. Before roasting chicken rub with 1/2 of the fresh garlic, lemon juice and olive oil. Place remaining fresh garlic, lemon quarters and fresh parsley inside of chicken cavity and truss or tie up chicken.
Pre heat oven to 425 degrees F.
Place chicken on a rack in a roasting pan. Roast chicken for 25 minutes until it becomes a light brown color. Lower temperature to 400 degrees F roast for 30 minutes. Baste the chicken with the drippings every 10-15 minutes.
Lower the temperature to 350 degrees F for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh and the internal temperature reaches 165 degrees F.
Remove chicken from oven. Allow chicken to rest for 20 minutes before carving.