Lemon Garlic Roasted Chicken
Have you ever roasted a chicken? It’s incredibly easy to do and the results are always amazing. If you’ve been intimidated by roasting a chicken, I want to encourage you to try it out. Whether you’re a chicken roasting veteran or not, I highly recommend this recipe. I’ve made it quite a few times and I just love the results every time.
Of course, it doesn’t hurt that the chicken is roasted with bacon on top of it! The bacon helps impart a delicious flavor onto the skin of the chicken. The lemon, garlic, and herbs stuffed into the chicken make the meat extremely flavorful.
To top things off, the veggies that prop the chicken up make this a complete meal in one pan. It also goes great with these potatoes (also from Ina Garten). The original recipe calls for making a gravy out of the drippings but Hubby and I always skip it. The chicken is so moist, it definitely does not need any gravy.
Hubby and I love to make a roasted chicken on a Sunday and pick our way through it for lunches during the week. You can also throw it into a sandwich or a chicken salad.
One Year Ago: Vanilla Buttercream
Lemon Garlic Roasted Chicken
Yield: 6
Ingredients:
2 medium onions, peeled and quartered
celery, cut into 2" pieces
4-6 carrots, cut into 2" pieces
1 (5 to 6-pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, sage, and rosemary
4 lemons
3 heads garlic, cut in 1/2 crosswise
2 Tbsp butter, melted
1/2 pound sliced bacon
Directions:
Preheat the oven to 425 degrees F.
Place chopped onions, celery, carrots in the bottom of a large roasting pan.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in the roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the herbs, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.
Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh.
Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted veggies, roasted garlic, and 1 lemon, sliced. Serve with the gravy.
Recipe adapted from Ina Garten
Don’t forget about Bloggers Bake for Hope – Bloggers Bake. You Bid. 100% of proceeds go to Komen for a Cure. Register to bake by April 30th, come back for bidding May 4-6.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I guess they would be hard to bite into, but if you made them thinner you wouldn’t have such a beautiful swirl of blueberry in there. They look fabulous.
Those look amazing! Totally on my list!
These look delicious. I love lemon and blueberries.
Mimi
These look great! Maybe a little thinner would be better but either way they must have tasted fantastic!
Yum, I think your idea of a cheesecake ice cream brillant. I agree those swirls are gorgeous!
~ingrid
mmmmm i’d love to have a batch of those sitting in front of me right now!
These are too pretty to eat! I love the blueberry/lemon combo.
These look outstanding! I love the swirls and the combo of lemon and blueberry is always a winner!
Looks delicious! Gorgeous photos.
Those look great! What a beautiful photo!
very nice! look just exactly like the ones in the magazine!
eliza
http://fooddiary.blogsome.com
These are amazing! I didn’t know they were dairy free… We just found our little nephew is allergic to dairy, I’ll have to make these for him.
Just as gorgeous as they were on the cover of Gourmet. Saw these on tastespotting and knew I recognized them! Yum!
Just as gorgeous as they were on the cover of Gourmet. Saw these on tastespotting and knew I recognized them! Yum!
This looks ……… WOW!!!!
What a great idea! One of the best looking desserts I’ve seen in a long time – irresistable!