Ingredients
- 1 3/4 pound chicken, preferably freerange organic
- 2 teaspoons salt
- 3/4 teaspoon freshly ground black pepper
- 1 lemon, cut in half
- 1 head garlic, halved horizontally
- 1 bay leaf
Directions
Preheat oven to 475 degrees. Season the inside and outside of the chicken with the salt and pepper. Put the lemon and garlic halves and bay leaf in cavity of chicken. Place chicken on a lightly oiled rack set into a small roasting pan, or on a broaster. Place in oven and roast for one hour, or until done, depending on size of chicken, until instant read thermometer inserted into thickest part of thigh reads 165 degrees, or until thigh joint juices run clear, not pink, when pierced with a knife. Remove chicken from oven and allow to rest in a warm place 10 minutes before carving or cutting into serving pieces.
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By cwbjkf_4142641
New Orleans, LA
on April 05, 2006
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Wow, what a great receipe to have under my belt for that last minute dinner. Amazingly easy and so delicious. I highly recommend it.
By chellarusch_4783167
Niceville, FL
on February 06, 2006
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I wish you could taste the lemon, garlic and bay leaf more in this dish. I'm going to try it with the ingredients tucked between the skin and breast meat.
By jet_seattle_4661131
Seattle, WA
on January 07, 2006
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Loving roast chicken, I've tried any number of recipes...this was the simplest yet and it was perfectly delicious. Very juicy and flavorful! I may never roast a chicken any other way. The 1 1/2 pound's for the chicken is "off", I think (where do you even find one of those?-- I cooked a chicken of roughly 5 lbs in the time given.
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