Roasted Garlic-Lemon Chicken

4 lbs. whole chicken
1 tsp. kosher salt
1/2 tsp. white pepper
8 garlic cloves, peeled
1 small lemon, quartered

Remove and discard giblets and neck from chicken. Trim excess fat. Starting at
neck cavity, loosen skin from breast and drumsticks by inserting fingers,
gently pushing between skin and meat.

Combine salt and pepper in a small bowl. Rub the salt mixture under loosened
skin. Lift wing tips up and over back, and tuck under chicken. Place
garlic and lemon in body cavity. Place the chicken, breast side down, on a
broiler pan. Bake at 400° for 1 hour or until a thermometer inserted in
the meaty part of thigh registers 165°. Let stand for 10 minutes. Discard skin.

4 servings

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