Wednesday, January 5, 2011

Garlic & Lemon Roast Chicken

Serves: 6

2 lemons
2 T. butter, melted
4 garlic cloves, minced
1/4 tsp. salt
1/8 tsp. pepper
1 (approx. 3 lbs.) whole frying chicken

In a small bowl, squeeze juice from one lemon. Add remaining ingredients (excluding chicken); mix well. Rinse chicken inside and out with cold water; drain and pat dry. Brush lemon mixture over chicken and inside cavity. Place chicken, breast side up in a shallow roasting pan. Cut remaining lemon in half and place inside chicken. Bake at 375 degrees for 1 1/4 - 1 1/2 hours. Chicken is done when drumstick moves easily and juices run clear. Let stand 5-10 minutes before serving.

Check my coupon resources page to save money when you make this recipe!

Tips: Lemon and garlic always make a great seasoning blend for chicken. If you prefer chicken without the garlic, try my Roast Chicken recipe. I always remove the skin when I roast a chicken so that the extra fat is removed. I find that as long as I don't overcook the chicken it is still tender and juicy but this is all personal preference. Watch for whole chickens to go on sale and you can make this whole dinner for less than $4-$5. Any leftover chicken can be used to make chicken soup. I recommend Chicken & Vegetable Chowder, Chicken Wild Rice Soup or Rustic Chicken Soup because the garlic & lemon flavors shouldn't clash with the regular flavor of the soup.

Recipe from Pillsbury All-American Chicken Magazine


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