March 22, 2014

Perfect Roasted Lemon Chicken

Lemon chicken is one of life's greatest pleasures, don't you think? After years of playing around with different cooking temps and ingredients, I finally found the perfect roasted lemon chicken recipe and it's been a weekly staple at our house ever since. 

My husband received this organic Greek spice blend as a Christmas present from a co-worker a few years back and it was a game changer. After a bit of experimentation we created our own version and it is the perfect way to add tons of flavor while still highlighting the bright lemon flavor. During the spring and summer when our herb garden really gets going I stuff the chicken with parsely, rosemary, thyme and lemons but even if you don't have fresh herbs on hand it still comes out delicious every time. I really hope you enjoy this family recipe of ours and that it brings a little happiness to your dinner table. 


Perfect Roasted Lemon Chicken
1 medium sized fryer
1-2 tbsp Greek seasoning, depending on preference (store bought or recipe below)
2 lemons quartered
2 onions quartered
2-4 cloves of garlic roughly chopped
olive oil
salt & pepper

1. Preheat oven to 450 degrees. Toss together one quartered onion, garlic, one quartered lemon with a few swirls of olive oil in a cast iron skillet. Season with salt and pepper liberally.

2. Place your fryer on top of the veggies breast side facing up and pat dry with paper towels. Stuff the cavity with the other quartered lemon and onion. Coat the chicken with olive oil then sprinkle salt, pepper and the 2 tablespoons of Greek seasoning onto the chicken. Don't be afraid to massage it into the skin and really work it throughout.

3. Cook at 450 degrees for 30 minutes then decrease temperature to 350 degrees for one hour. Internal temperature should read at 180 degrees. If you notice the bird starting to get too brown, very loosely cover with foil. If you do this, I like to turn the broiler on for the last five-ten minutes to really crisp up the skin.

4. Let the chicken rest for ten minutes (so hard!) and then divide and serve immediately. We usually place cut pieces back in the cast iron skillet to really soak up all the delicious pan juices.

Greek Seasoning Mix
1 tsp garlic powder
1 tsp onion powder
1 tsp dried rosemary
1 Tbsp dried oregano
1/2 tsp dried mint
1 Tbsp dried thyme
1 tsp dried parsely

Spice mix also works great with pork, beef and veggies.


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