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Herb-roasted Chicken with Lemon

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Description Edit

Herb Roasted Chicken with Lemon

Herb-roasted Chicken with Lemon

The easiest way to know when a chicken is done is to use an instant-read meat thermometer.

Ingredients Edit

Directions Edit

  1. Heat oven to 350°F.
  2. Sprinkle chicken with salt, pepper and herb, inside and out.
  3. Loosen skin from breast with an index finger, and stuff 2 slices of lemon and 1 tablespoon butter onto each side of the breast.
  4. Place remaining lemon in the cavity.
  5. Transfer chicken to a roasting pan.
  6. Roast 1 hour to 1 hour and 10 minutes; basting occasionally.
  7. An instant meat thermometer should read 170°F in the thickest part of the thigh (not touching bone).
  8. Transfer chicken to a cutting board; wait 10 minutes before carving to allow juices to redistribute.
  9. Pour off fat from pan.
  10. Place pan over 2 oven burners; pour in chicken broth and bring to a boil.
  11. Scrape up brown bits on bottom of pan.
  12. Cook 2 – 3 minutes.
  13. Pour over carved chicken.

Roasted Chicken Videos Edit

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