Lemon Garlic Chicken

 

I read an article that said roasting a whole chicken at home is a good way to save money and time. Sooo...today I roasted a chicken. Let me tell you--- it was EXTREMELY easy, my house smells amazzzing, and the chicken is delish! The article also gave 5 dinner recipes to go with the chicken AND the shopping list. This is what's on the dinner menu for this week ...

-Roast Chicken with Creamy Polenta and Mushroom Ragout

-Chicken Panzanella Salad

-Chicken Lettuce Cups

-Curried Chicken Couscous

-Chicken Quesadillas

 

I'm actually kind of excited about dinner this week! I will let you know how they turn out. So far so good!

 

Cooking time: 2 hours 10 minutes

7 lb roasting chicken
1/2 tsp Kosher salt
1/2 tsp garlic powder
1/2 tsp ground black pepper
1/2 lemon, quartered
4 cloves garlic, peeled and split in half

1. Preheat oven to 450°F. Season the outside of chicken with salt, garlic powder, and pepper. Squeeze the juice from all lemon pieces into the cavity. Stuff cavity with garlic cloves and lemon pieces, then place chicken, breast side up, on a rack in a roasting pan.

2. Roast chicken at 450°F for 10 minutes, then reduce heat to 350°F and continue roasting for 2 hours or until a meat thermometer inserted at the inner thigh reaches 165°F.

3. Remove chicken from oven and let it rest for 15 minutes before slicing. After chicken has cooled, remove and discard the skin, then wrap the meat and refrigerate until needed for other recipes.