This one has to be short and sweet.
Roast Chicken I
1 whole chicken
1 lemon, quartered
1 onion, quartered
1 garlic bulb, cut in half to expose cloves
salt and pepper
Preheat oven to 425. Rinse your chicken; be sure to remove all the inside surprises. Pat dry. Lightly salt & pepper the cavity of the chicken. Place onion, garlic, and lemon inside. Rub the outside of your chicken with olive oil, and lightly salt and pepper.
Place internal thermometer in the fleshy part of the thigh being sure not to hit bone. Cook until temp reaches 175. Remove from oven and let sit for about 10-15 minutes so that juices settle. Just enough time to make a gravy.
For even more flavor, have your chicken sit on a bed of potatoes, carrots, and onions. They make a tasty side dish and add flavor to your gravy.
Roast Chicken II
1 whole chicken
Preheat oven to 425. Rinse chicken; be sure to remove all the inside surprises. Pat dry. Rub the outside of your chicken with olive oil. Sprinkle the inside and outside with your seasonings. Go heavy on lemon pepper and light on garlic salt. Rub the spices in to the skin.
Place an internal thermometer in the fleshy part of the thigh being sure not to hit bone. Cook until temp reaches 175. Remove from oven and allow to rest for 10-15 minutes while you make gravy.
Both recipes are great. I always have the ingredients for the second version. I like the first when I have fresh lemons and a whole garlic bulb handy.
For more recipes, visit Overwhelmed with Joy!
Past FIF recipes:
Tex-Mex Chicken Taco Soup
Best Bundt Cake Ever
Hot Dog Casserole
Chicken & Rice
Peanut Butter Fudge
Omelets in a Bag
Pulled Pork BBQ