Oven-roasted chicken tonight with cauliflower purée & baked mushrooms stuffed with spinach, scallions & feta with a glass of Cheers-Tin. I have partnered with Butcherbox to bring you great recipes & cooking tips using their quality products. Order your Butcherbox with my affiliate link here: Butcherbox I know you’ll just love it!
Dairy-Free, Gluten-free, Paleo, Whole30, Wildfit
Delicious Oven-Roasted Chicken
Ingredients:
- 1 whole roasting chicken
- 2 Lemons, cit 1 in half & quarter the other
- 6-8 Garlic cloves
- Spices: 2 tsp black pepper. 1 tsp. paprika. 2-3 tsp. sea salt, 1/2 tsp. thyme
- 1 tbs. Olive oil
Preheat the oven to 425 degrees While the oven heats prepare the chicken. Pat dry with paper towels inside & out. It’s important to start with a dry chicken to get the desired crispness. Lay the chicken in a large cast-iron pan. Make a cut through the skin of seal leg & fill with a garlic clove & lemon slice. Fill the cavity with lemon & garlic & arrange the rest of the lemon & garlic around the chicken. Rub olive oil all over the outside of the chicken. Season generously with the spices using more if needed. Bake the chicken for 45 minutes & check for doneness. (165 degrees & the legs move freely). Allow the meat to rest at least 15 minutes before cutting.
