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Garlic and Lemon Chicken

Source of Recipe

Bonnie


Recipe Introduction

This recipe was shared by a friend that worked in a store deli. She said this was one way they seasoned chickens before they became commercially seasoned.

List of Ingredients

2-3 cloves garlic
kosher salt
juice of 1 lemon (save the juiced halves)
1 tsp rosemary
1 1/2 tsp sweet paprika
3/4 tsp ground cumin
fresh ground pepper
1/4 c extra-virgin olive oil
1 -3 lb. chicken
2 tbls sliced butter
1 onion, quartered


Recipe

Preheat the oven to 350°
Using the side of a large knife, mash the garlic with 1 tsp. kosher salt
Place garlic to a small bowl and whisk in the lemon juice, rosemary, sweet paprika and 1/2 tsp pepper, whisk in the olive oil
Using your fingers, loosen the skin from the chicken while using care not to tear the skin
Season the cavity of the chicken with salt and pepper and put the chicken in a roasting pan
Rub all but 1 tbls. of the seasoning mixture under the skin of the chicken on breasts and legs
Spread the butter under the skin on the breast
Rub the remaining oil all over the chicken and give it a final salting
Put the reserved lemon halves and onion inside of the chicken and tie the legs together
Roast the chicken for about 1 1/2 hours, or until the juices from the cavity run clear and the chicken is nicely browned and the skin is crisp
Remove the chicken from the oven and leave to rest in the pan about 15 minutes
Tip the chicken draining the juices from the cavity into the pan; place chicken on a cutting board
Skim the fat off the pan juices
Strain the juice into a small saucepan and keep warm over low heat.
Carve the chicken and serve with the pan juices.