Roasted Lemon Chicken

Roasted Lemon Chicken

This lemon chicken is quick and easy to make and is absolutely stunningly delicious!

It’s one of my favourite chicken recipes to have as leftovers, as the meat is so intensely lemon-flavoured and moist – it makes the best sandwich, salad or addition to any dish.

By butterflying the chicken, you also cut down the cooking time – making this insanely delicious chicken a good option for a weeknight meal. It also helps with cooking the chicken more evenly, resulting in a juicier bird.

You can ask your butcher to butterfly your chicken for you, but if you have a good chef’s knife or kitchen shears, removing the back spine of the chicken is not hard at all and you can absolutely do it yourself!

DifficultyBeginner

Yields6 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr

 1 whole chicken
 1 tbsp kosher salt (half as much if using fine table salt)
 couple tablespoons of olive oil for drizzling the chicken
 2 lemons, each sliced into 8 portions
 2 large sweet onions, sliced into 1/2"
 5 garlic cloves, sliced
 chicken stock, about 1/2 cup or as needed to deglaze the pan and make a rich pan sauce
 1 tbsp cold butter
 fresh herbs for garnish

1

Preheat the oven to 450. Move the oven rack to the upper third of the oven.

2

Butterfly chicken by removing the spine with a sharp chef's knife, season with 1 TBSP kosher salt, pepper, any herbs. Drizzle with some olive oil.

3

Scatter lemon slices, onions and garlic on the bottom of oven and stovetop safe dish. I prefer using a large skillet or Dutch oven for this dish. Place chicken on top.

4

Bake at 450 for about 40 minutes. The internal temperature should reach 165 for the breast and 175 for the thigh. Remove chicken to a plate and let it rest.

5

While the chicken is resting, place your skillet on the stove top over medium-low heat. Pour a bit of chicken stock, 1/4 - 1/2 cup, into the pan, while stirring with the wooden spoon and scraping up the delicious bits (also called fond) stuck to the bottom of your pan. The fond will dissolve into your stock to make the most delicious sauce. Add 1 tablespoon of cold butter and stir vigorously with a wooden spoon to emulsify and thicken you sauce.

6

Serve carved chicken pieces on top of your delicious lemony sauce and enjoy! Garnish with fresh herbs, if desired.

Ingredients

 1 whole chicken
 1 tbsp kosher salt (half as much if using fine table salt)
 couple tablespoons of olive oil for drizzling the chicken
 2 lemons, each sliced into 8 portions
 2 large sweet onions, sliced into 1/2"
 5 garlic cloves, sliced
 chicken stock, about 1/2 cup or as needed to deglaze the pan and make a rich pan sauce
 1 tbsp cold butter
 fresh herbs for garnish

Directions

1

Preheat the oven to 450. Move the oven rack to the upper third of the oven.

2

Butterfly chicken by removing the spine with a sharp chef's knife, season with 1 TBSP kosher salt, pepper, any herbs. Drizzle with some olive oil.

3

Scatter lemon slices, onions and garlic on the bottom of oven and stovetop safe dish. I prefer using a large skillet or Dutch oven for this dish. Place chicken on top.

4

Bake at 450 for about 40 minutes. The internal temperature should reach 165 for the breast and 175 for the thigh. Remove chicken to a plate and let it rest.

5

While the chicken is resting, place your skillet on the stove top over medium-low heat. Pour a bit of chicken stock, 1/4 - 1/2 cup, into the pan, while stirring with the wooden spoon and scraping up the delicious bits (also called fond) stuck to the bottom of your pan. The fond will dissolve into your stock to make the most delicious sauce. Add 1 tablespoon of cold butter and stir vigorously with a wooden spoon to emulsify and thicken you sauce.

6

Serve carved chicken pieces on top of your delicious lemony sauce and enjoy! Garnish with fresh herbs, if desired.

Quick Lemon Chicken

Make it Low Carb/Keto/Paleo: omit butter, if desired, for Paleo version. Ensure the proportions of the dish fit into your personal Keto macros – if not, you can always decrease onion, garlic and lemon quantities.

Make it Dairy-Free: do not use butter.

Happens to be Gluten-Free: as with all gluten-free recipes, ensure all your ingredients are gluten free and not cross-contaminated, this includes your chicken stock.

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