Whole Roasted Lemon Garlic Chicken

Danielle Renov Recipe By
5
(3)
  • Cooking and Prep: 2 h
  • Serves: 6
  • No Allergens

A whole roasted chicken prepared with an easy and flavorful marinade that you’ll want to make again and again. Add some veggies to the pan and you're all set for dinner tonight. Watch Danielle prepare this delicious roast chicken!

Ingredients (11)

Main ingredients

Sommelier Suggests

Start Cooking

Prepare the Chicken

  1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Place chicken on baking sheet or roasting dish and pat dry.

  2. In a food processor combine parsley, lemon zest, garlic, salt, and pepper. Blend until everything is finely minced and incorporated.

  3. Whilst food processor is running slowly drizzle in olive oil, juice of lemons, and mustard. Divide the marinade in half.

  4. If using whole chicken add half marinade to inside the cavity. If using spatchcock add half marinade to underside of the chicken.

  5. Use your finger to loosen the skin from the flesh and apply half the remaining marinade underneath the skin to directly touch the flesh of the chicken. Apply remaining marinade all over the outside of the chicken, making sure to get to all the nooks and crannies.

  6. If using a whole chicken stuff used lemon halves inside the cavity. If using spatchcock chicken, spread them around the chicken. Place the vegetables around the chicken and season with salt, pepper, and olive oil.

  7. Place chicken uncovered in oven and bake for approximately one and a half hours until chicken is golden brown and crispy.

EMAIL
  • sara

    This chicken came out beautifully

    This was a delicious recipe and a nice change from my usual chicken recipes. I used the recipe for drumsticks instead of a whole chicken for a weeknight supper and it came out really good, it's definitely good for Shabbos.
    Posted by gold |January 8, 2019
    2
  • Debbie Davis

    Roasting the chicken

    I hate the soggy underside (skin) of the chicken. Wouldn't it be better to put the chicken on a rack so that the bottom (breast) also gets brown and crispy?
    Posted by deborahdavis@rogers.com |December 19, 2018
    Replies:
    Chaia Frishman
    That's a great hack!
    Posted by Chaiaadmin|December 20, 2018
    0
  • Rachelle Kassai

    Posted by Rachelle Kassai |October 17, 2018
    3
  • Nicole Gleitman

    I don’t know how Danielle comes up with sooo many chicken dishes. I love making them and eating even more.
    Posted by Gleitmom |October 14, 2018
    2
 
Please Log in to post a review How'd it turn out? Write a review. SUBMIT
  • sara

    This chicken came out beautifully

    This was a delicious recipe and a nice change from my usual chicken recipes. I used the recipe for drumsticks instead of a whole chicken for a weeknight supper and it came out really good, it's definitely good for Shabbos.
    Posted by gold |January 8, 2019
    2
  • Rachelle Kassai

    Posted by Rachelle Kassai |October 17, 2018
    3
  • Nicole Gleitman

    I don’t know how Danielle comes up with sooo many chicken dishes. I love making them and eating even more.
    Posted by Gleitmom |October 14, 2018
    2
Please Log in to ask a question How'd it turn out? Write a review. POST
  • Debbie Davis

    Roasting the chicken

    I hate the soggy underside (skin) of the chicken. Wouldn't it be better to put the chicken on a rack so that the bottom (breast) also gets brown and crispy?
    Posted by deborahdavis@rogers.com |December 19, 2018
    Replies:
    Chaia Frishman
    That's a great hack!
    Posted by Chaiaadmin|December 20, 2018
    0

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