Friday, June 8, 2012

Lemon Roasted Chicken

Lemon Roasted Chicken

  • 2 tablespoons unsalted butter, softened
  • Ground Pepper
  • 3 tablespoons minced garlic
  • 1/2 teaspoon finely grated lemon zest
  • Adobo seasoning
  • One 4-pound chicken, at room temperature
  • 1 large onion, cut into 8 wedges
  • 1 lemon, cut into 8 rounds
  1. Preheat the oven to 425° and position a rack in the lower third of the oven. In a bowl, mix the butter with the minced garlic and the lemon zest, and season with Adobo.
  2. Pat the chicken dry. Rub half of the lemon butter under the skin and the rest over the chicken; season with a bit more Adobo and the ground pepper.
  3. Set the chicken breast-side-up on a rack in a roasting pan. Scatter the onion and lemon and add 1/2 cup of water. Roast for 30 minutes, until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down and roast for 20 minutes longer, until the skin is lightly browned.
  4. Using tongs, turn the chicken breast-side-up. Add another 1/2 cup of water. Roast for about 20 minutes longer, or until an instant-read thermometer inserted in the inner thigh registers 175° to 180°.
  5. Remove the chicken from the pan and spoon off the fat. Carve the chicken and enjoy :]

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