Lemon and Herbs Roasted Chicken
Recipe type: Entree
Serves: 4
A flavorful roasted chicken, packed with lemon and herbs.
  • 4½ lb. chicken (I prefer free-range organic chicken)
  • sea salt and ground pepper
  • 1 large lemon, un-waxed
  • 20 cloves of garlic, with skins removed
  • olive oil
  • 2 Tbsp. rosemary
  • garlic powder
  • marinade: ½ can of 100% natural chicken broth, 1 tsp. garlic powder, 1 tsp. sea salt, and 1 tsp. rosemary.
  1. Rinse the chicken off and make sure the cavity is clean.
  2. Rub chicken inside and out with salt, pepper, and garlic powder.
  3. Inject chicken with marinade.
  4. Cover and set in fridge until time to cook, the longer the better.
  5. Preheat oven to 375 degrees Fahrenheit.
  6. Bring pot of salted water to boil.
  7. Put lemon and garlic cloves in water and cook for about 12 minutes (this would also be a great time to boil potatoes).
  8. Take chicken from fridge, pat dry, and place in greased roasting tray.
  9. Rub olive oil all over the chicken.
  10. Push garlic cloves, rosemary, and whole lemon into cavity.
  11. Poke holes in lemon to allow juice to run, or use tongs and some pressure to squeeze it, making it burst open (tilt the pan back and forth to allow juice to spread).
  12. Cook 1½ hours, until temperature reaches 165 degrees Fahrenheit.
  13. Remove lemon and squeeze over the top of the chicken.
  14. Enjoy!
If you want to roast potatoes in the pan too, make sure they have been boiled (preferably with the lemon and garlic) and are cut into smaller pieces. Place them around the chicken when there is 45 minutes left in the oven.
Recipe by Cleaning Out The Clutter to Live a Healthy, Happier Life at http://cleaningouttheclutter.com/2013/07/lemon-and-herbs-roasted-chicken/