If there’s one need-to-know dish, it’s this baked garlic lemon chicken recipe from Kelly of Be Well by Kelly. Hungry yet? This recipe is your fast track ticket to “domestic goddess”, no measuring, no fuss and homemade from the simple ingredients you will have on hand. This recipe will make everyone’s mouth water. Find more of her mouth watering (and super healthy!) recipes here!
1 Whole Chicken
1 Garlic Head
Olive Oil to coat
Rosemary (dried or fresh – couple sprigs)
1. Preheat Oven to 350 degrees
*This recipe can be made in a slow cooker as well, just follow your slow cookers directions for timing, no need to add any liquid, the chicken juices and lemon will be enough.
2. Rinse Chicken and pat dry. Cut the lemon into quarters or halves. Cut Garlic in half horizontally. Rub a tbsp. of salt throughout the inside of the Chicken Cavity. Stuff cavity with quartered Lemon and the top of the garlic head, place bottom half of the garlic head face up to plug cavity opening. Then, coat the chicken with Olive oil (about 2 glugs) and shake Sea Salt, Thyme, Oregano and Parsley liberally to coat. For this chicken, I used about 2 tbsp of each spice and 3 sprigs of fresh rosemary.
3. Feel free to add a couple shakes of your favorite Garlic salt to the Bird if you enjoy a strong flavor.
Bake or Roast Chicken at 350 degrees until the bird reaches an internal temp of 175 degrees. Depending on your bird this can take between an hour and 1.5 hours. A thermometer is the easiest way to become a top chef and serve succulent and moist chicken.
* If you feel like the top of your chicken is burning create a tin foil tent over the top of your chicken to shield it from direct heat.
*After you bring the chicken out to the oven and allow the juices to collect in the bottom of the pan you can separate and discard the fat. Then, add 2-4 of softest roasted garlic cloves and two squeezes of quartered baked lemons to the juices, whisk together to create a sauce. Dress over veggies and/or rice, such as brown rice and steamed broccoli or any other veggies of choice.
* Use the shredded leftovers in salads, chicken tacos and homemade chicken tortilla soup.