Tag Archives: lemon chicken

Roasted Garlic Lemon Chicken

I know I know I know another roasted chicken recipe from me. This is my go-to comfort food all day long! I do however have a little something different for you. Yesterday I made my first cooking video for my blog. You will see what I mean by my first. It’s pretty rough but I have thought about doing one for years and seeing so many people putting themselves out there by singing, cooking, crafting etc. on FB live I thought I would try this first. I was too nervous to go live just yet. We’ll see how this goes and if I can muster up the courage to go live I will. Baby steps!

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It tasted as yummy as it looks!


I have posted this recipe before; it was about 3 years ago so I hope you will indulge me and give it a try if you haven’t already. The one I made yesterday made the most excellent gravy, so much so my daughter said she could actually bathe in it. There was a little left over after dinner so when I was putting everything away I added the gravy to my slow cooker along with chicken bones plus a couple of carrots, celery and an onion all very roughly chopped and set it on low and this morning had almost 3 quarts of liquid gold.

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A friend of mine finally took me up on making his own chicken broth and has already made it twice in the last couple of weeks. Just saying!

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A couple of things I wish I would have clarified on my videos. Oh yeah I had to have the in two because I stopped filming and then changed the angle of the phone – rookie move. I can learn so it can only get better from here, right?

So I have been trying to load these since 9am-ish. Our internet has been terrible all week and was totally out this morning. They are supposed to come out sometime tomorrow before 6pm. Not even a window anymore just sometime before 6. The rest of the time was trying to get the videos to load onto my computer then and into wordpress.  There has to be a better way!!!! this was painful so I hope you at least get a chuckle from it.

 

I ended up marinating it for 2.5 hours. You will notice that I told you a time I was going to put it in the oven but never mentioned what time it was. I also wanted to share with you that this type of roaster is also great made out on the grill.
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Here is my adaptation of Ina’s Tuscan Lemon Chicken

1 5lb chicken, spatchcocked – you can do this, I promise! (see below)
Kosher Salt
Freshly cracked black pepper
⅓ cup Olive Oil
2 lemons zested
1 lemon squeezed
3 cloves garlic minced
2 sprigs fresh rosemary leaves minced

Sprinkle the chicken with the salt and pepper. Combine the olive oil, lemon zest and juice, garlic and rosemary in a small bowl. Place the chicken in a dish just large enough where it can lay flat. Pour the marinade all over the bird getting it all over both sides.
Let it sit on the counter while you preheat your oven to 425’F. If you want to a couple of hours, put in in the fridge and take it out about 15 minutes before you are ready to put it in the oven.

I cooked mine in my cast iron pan for about an hour. Please make sure to cook the the bird till the internal temperature is around 165’F note that it will continue to cook a little while it is resting covered with aluminum foil for 5-10 minutes.

Spatchcock directions – with either kitchen shears or a knife. Remove the back bone of the bird. Cut down one side and then the other and then push down on the bird to flatten it. That’s it – once you do this you can brag to all of your friends. I did to my co-workers, they had never heard the actual word before. If you don’t want bragging rights, your butcher will do this for you.

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Tuscan Roasted Lemon Chicken

Another cold blustery day here in NH today – it started snowing around 1 o’clock yesterday afternoon and didn’t stop until around 10 pm last night and it still only accumulated around 3-4 inches. Just enough to make the roads a complete mess and people to lose their minds on how to drive in such conditions. I don’t mind winter and I don’t mind the snow and I don’t mind driving in it. I kind of wish everyone else would stay home; but let the games begin. It is SO pretty here today, though it is ridiculously cold out it’s a whopping 9’F needless to say I will be staying in ALL day and a day like this is totally calling for a roasted chicken.

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It tasted as yummy as it looked!



There are a million (I’m fairly certain that is not an exaggeration) ways to prep a roasted chicken. Sunday dinner I usually slice and apple and some onions and throw it in the cavity. It makes an excellent gravy. Weeknights where this isn’t a lot of time to get dinner on the table, I’ve cut up a bunch of veggies and put the bird on top and crank up the heat and roast the entire meal in about an hour and half.
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A couple of weeks ago I watched my food idol Ina Garten; the queen (in my opinion) of roasted chicken. She makes it every Friday for her husband. She made a Tuscan Lemon chicken that sounded and looked amazing. I put this on my MUST make soon dishes. That was about 2 weeks ago and I’ve already made it twice since and am planning on making it again today.
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I try to always make a recipe the exact way for the first time, then I tend to wing it or adjust to what I have on hand, or what we like. This recipe is super easy to make and for the most part I usually have everything on hand. The first time I marinated it overnight and it was really good, the next time I didn’t have the time so it was more like an hour-ish and it was AMAZING. I roasted it in the same pan, same temperature and same brand/size chicken and it was completely different. My daughter quoted from her new cookbook; The Food Lab; that the lemon juice was probably to blame. J. Kenji Lopez-Alt the author said the acid in the lemon and chicken anything over 3-4 hours will toughen the bird. Whether this is what changed my outcome is irrelevant. I am an an instant gratification kind of person and if I don’t have to marinate overnight, I am ALL in.
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Here is my adaptation of Ina’s Tuscan Lemon Chicken

1 5lb chicken, spatchcocked – you can do this, I promise! (see below)
Kosher Salt
Freshly cracked black pepper
⅓ cup Olive Oil
2 lemons zested
1 lemon squeezed
3 cloves garlic minced
2 sprigs fresh rosemary leaves minced

Sprinkle the chicken with the salt and pepper. Combine the olive oil, lemon zest and juice, garlic and rosemary in a small bowl. Place the chicken in a dish just large enough where it can lay flat. Pour the marinade all over the bird getting it all over both sides.
Let it sit on the counter while you preheat your oven to 425’F. If you want to a couple of hours, put in in the fridge and take it out about 15 minutes before you are ready to put it in the oven.

I cooked mine in my cast iron pan for about an hour. Please make sure to cook the the bird till the internal temperature is around 165’F – it will continue to cook a little while it is resting covered with aluminum foil for 5-10 minutes.

Spatchcock directions – with either kitchen shears or a knife. Remove the back bone of the bird. Cut down one side and then the other and then push down on the bird to flatten it. That’s it – once you do this you can brag to all of your friends. I did to my co-workers, they had never heard the actual word before. If you don’t want bragging rights, your butcher will do this for you. My daughter ran into a rookie once that had no idea what she was talking about.
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