A simple and classic entree -- roasted lemon chicken, Canyon Ranch Style
Ingredients
13 lbchicken- rinsed inside and out and all visible fat removed
¼cupfat-free chicken stock
1halflemon- juiced and saved
1tablespoondried oregano- crushed
1sprigthyme- reserve the stem
1sprigrosemary- reserve the stem
1teaspoongrated lemon zest
1teaspoonFine Pink Salt
1teaspoonfreshly ground black pepper
1headgarlic- optional
Instructions
Preheat oven to 400°F.
Place the chicken on a rack in a roasting pan.
Combine the stock and lemon juice and pour over the chicken.
Combine the oregano, lemon zest, thyme leaves, rosemary leaves, salt, and pepper and spread the chicken with the mixture, under the skin.
Put the lemon half from the juice inside the cavity of the chicken, together with the rosemary stem and thyme stem. If using garlic, add cloves, or a cut garlic head with exposed cloves, inside the roasting pan, but not inside the bird.
Cover tightly with aluminum foil and bake in the preheated oven for 1 hour. Uncover and bake an additional 25 minutes, or until the chicken is golden brown and the juices run clear when pierced in the thick part of the leg.
Remove the skin before serving. Reserve baked garlic for use with the chicken, or another use. Discard stems and lemon half.
Spa Index Kitchen Notes
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