It’s day 14 of my 24 day Christmas cooking marathon and only 10 days left to go! There are not many more things more comforting or delicious than roast chicken. And, this succulent and flavorful Lemon and Garlic Roast Chicken recipe fits the bill. Tender and juicy and packed with flavor this recipe will quickly become your favorite go-to recipe for roast chicken. It’s also simple and easy enough for a weeknight meal and its great for company too!
The ingredients are simple: a roasting chicken, Paula Dean’s House Seasoning, lemons, garlic cloves, and butter.
To begin, remove the chicken giblets and rinse the chicken inside and out. Pat the outside dry. Place in a shallow baking dish lined with aluminum foil to make your clean-up a breeze. Alternatively, you can spray your pan with non-stick cooking spray.
Liberally sprinkle Paula Dean’s House Seasoning inside of the chicken. (The recipe for House Seasoning makes 1 1/2 cups. Stored in an airtight container it keeps forever. I use this seasoning on pretty much anything that calls for salt and pepper and it’s delicious!)
Put a lemon which has been quartered and 5-6 cloves of garlic in the cavity of the chicken. Rub the outside of the chicken with softened butter and try to push some between the skin and the breast. Sprinkle House Seasoning all over your chicken. Tuck the wing tips under the chicken and tie the legs together with kitchen string.
Roast the chicken for about an hour for a 4 1/2 pound chicken, or until it is browned and has reached 163 degrees. To test for the temperature, insert your meat thermometer in the thickest part of the breast being careful not to touch the bone. A larger chicken will require more time, a smaller one, a little less time. Once the chicken has reached 163 degrees, remove it from the oven and immediately tent it with aluminum foil and let it rest for at least 10 minutes. The chicken will continue to cook for a few more minutes and will reach the desired 165 degree temperature. Don’t overcook it or you will end up with dry chicken.
To serve, garnish with lemon slices and parsley. Yum! Doesn’t this look delicious!
Thank you for visiting my blog! Please feel free to share these recipes with your friends and if you make a dish, please come back and comment to let me know how you liked it.
| Servings |
- 4-6 pound roasting chicken
- 2 lemons
- 2 Tbsp Paula Dean House Seasoning
- 5-6 cloves garlic skins removed
- 4 Tbsp softened butter
- 1 cup kosher salt
- 1/4 cup ground pepper
- 1/4 cup garlic powder
Ingredients Lemon Garlic Roast Chicken
Paula Dean House Seasoning (Makes 1 1/2 cups)
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- Preheat your oven to 425 degrees.
- Remove the giblets from your chicken and rinse inside and out. Dry the outside with a paper towel.
- Place your chicken in a shallow roasting pan lined with aluminum foil.
- Sprinkle 1 Tbsp House Seasoning inside the chicken and stuff a quartered lemon in along with 5-6 cloves of garlic.
- Take your softened butter and spread all over the outside of the chicken. Try to push some in between the skin and breast. Liberally sprinkle 1/2-1 Tbsp of House Seasoning over the chicken.
- Tuck the wing tips under the chicken and tie the legs together with kitchen twine.
- Roast for about an hour for a 4 1/2 pound chicken or until a meat thermometer reads 163 degrees. Remove from the oven and immediately tent with aluminum foil. Let rest for at least 10 minutes. The chicken will continue to cook and will reach 165 degrees in just a few minutes.
- Serve and enjoy!
- Blend all ingredients together and store in an airtight container.
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