Roast Chicken with Lemon and Garlic

Roast Chicken with Lemon and Garlic

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May 24, 2008

The only difference between roasting and frying chickens is size; fryers are a little smaller.


1 or 2 chickens, roasters or fryers

a couple tablespoons olive or canola oil

4-6 garlic cloves, crushed

1 lemon

a few sprigs of fresh thyme, chopped, or 1 tsp. dried (optional)

salt and pepper


1Preheat oven to 450°F. In a small bowl, mix the oil, garlic, grated zest of the lemon and the thyme. Pat the chicken dry, put it (or them) into any sort of dish or roasting pan, and rub all over with the oil mixture. Sprinkle with salt and pepper. Cut the lemon in half and put inside the chicken, or put half inside each.

2Roast for 20 minutes, then reduce the temperature to 375°F and cook for about another hour, or until the juices run clear and the joints wiggle in their sockets.


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