Garlic and Lemon Roasted Chicken

Enjoy this hearty baked chicken roast enriched with the flavor of garlic and lemon - perfect for dinner.

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Servings 4

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ingredients 6
Prep Time 15 min
Total Time 1 hr 55 min

Ingredients

2: lemons, halved

2: tablespoons margarine or butter, melted

1: tablespoon minced garlic

1/4: teaspoon salt

1/8: teaspoon pepper

1: (3- to 3 1/2-lb.) whole frying chicken

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Directions

1 Heat oven to 375°F. Squeeze 1 lemon to yield 1/4 cup juice; reserve remaining 2 lemon halves. In small bowl, combine lemon juice and all remaining ingredients except chicken; mix well.
2 Remove giblets from chicken; remove as much fat as possible. Rinse and drain chicken. Pat dry inside and out with paper towels. Brush lemon mixture over chicken skin and inside cavity. Place chicken, breast side up, on rack in shallow roasting pan. Place reserved lemon halves inside chicken cavity.
3 Bake at 375°F. for 1 1/4 to 1 1/2 hours. Chicken is done when drumstick moves easily up and down and twists in socket, and when chicken is fork-tender and juices run clear. Let stand 5 to 10 minutes before serving.

EXPERT TIPS

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Expert Tips

The lemon will release its juice more readily if you roll it on the counter with the palm of your hand before halving. To add an herbal nuance to the chicken, stir a tablespoon of chopped fresh rosemary or thyme into the lemon juice mixture.

Uncooked chicken can carry harmful bacteria. A few simple kitchen rules will help you serve chicken safely. • Wash your hands before and after handling raw chicken. • Wash raw chicken in cold water and pat it dry before cooking. • Clean all utensils and cutting surfaces touched by raw chicken with hot soapy water and rinse thoroughly. It's best to use a cutting board with a hard surface. If you use a wooden cutting board, pay special attention to the crevices. • Never transfer cooked chicken on the same platter that has held uncooked chicken until the platter has been washed thoroughly with hot, soapy water.