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Tangy Lemon Chicken

  • 8servings
  • 100minutes
  • 443calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 lemons

  2. 1 whole roasting chicken (about 5 lbs)

  3. salt

  4. pepper

  5. 44 1/37 ml olive oil

  6. 2 garlic cloves , minced

  7. 29 1/28 ml parsley , fresh, chopped

  8. 14.79 ml thyme , fresh, chopped

  9. 2.46 ml rosemary , fresh, chopped

  10. 1 small yellow onion , peeled and quartered

  11. 2 bulbs fennel , cut into wedges

  12. 2 red onions , peeled and cut into wedges

Instructions Jump to Ingredients ↑

  1. Heat oven to 450 degrees Fahrenheit.

  2. Juice 1 lemon and quarter remaining lemon.

  3. Season chicken with salt and pepper.

  4. In bowl, combine olive oil, garlic, herbs, and 2 tbsp lemon juice.

  5. Spread ½ this mixture under skin of chicken.

  6. Place lemon and yellow onion quarters in cavity of chicken; tie legs together with chicken twine.

  7. Spread remaining lemon mixture evenly over chicken.

  8. Place fennel wedges and red onion wedges in roasting pan and place chicken on top on vegetables.

  9. Roast 15 minutes.

  10. Reduce oven to 350 degrees Fahrenheit.

  11. Roast for 1 hour 15 minutes to 1 hour 30 minutes or until thermometer inserted in chicken thigh, not touching bone, reads 170 degrees Fahrenheit.

  12. Let sit for 10 minutes before slicing.

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