Hey hungry people!
We are back and cooking in the new year!
First up, chicken.
Because, duh.
It’s easy and cheap and universally good. I mean, mostly.
I feel like most people eat chicken or cook chicken for people in their house.
My kids are huge fans of roasted lemon chicken.
Aside from tacos, it is one of those meals I can make and know that no one is going to moan or groan and ask for, um, tacos instead.
I love doing the whole chicken because after we fight over who gets the legs and the wings I go ahead and cut it up and make everyone happy by making chicken tacos.
It’s like a three day meal even for our hungry, hungry hippos.
And, added bonus, I get to use my favorite caldero pan.
I cook SO many of our meals in it (the one pot jambalaya pasta included) and I love it because it goes seamlessly from stove top to oven. Plus, it is big enough to cook one batch for the whole family!
Whole Roasted Lemon Chicken Recipe
- 1 onion, sliced
- 1 whole chicken
- 6 T butter
- 3 sprigs fresh roasemary
- 1 lemon sliced
- 4 t minced garlic
- salt and pepper
- ½ cup chicken broth
- Place whole chicken in roasting pan, breast down
- Season with salt and pepper (inside as well)
- Place 3 slices of lemon inside chicken cavity
- Place pats of butter on chicken
- Cover with rosemary, minced garlic, remaining lemon slices and onion slices
- Pour chicken broth in pan
- Roast at 350 for about 30 minutes
- Flip and roast for another 30
- Baste with juices and roast 15 minutes more (or until juices run clear)