Lemon Seasoned Roast Chicken

by Caroline Gauthier

With the holidays around the corner and tightened measures around large gatherings, it’s time to get creative, folks!

This classic twist on roast chicken offers a delicious and festive dish for a smaller crowd. It’s nicely paired with the classic fixings, or can just as easily feature some of our recent side dishes: brussel sprouts, spaghetti squash, or stuffed peppers.

For a bonus round, the leftovers will make epic leftover soup (just swap out chicken for turkey).

Happy Holidays! Whatever form your celebration takes this year, it remains a great time to count our blessings 💫

Lemon Seasoned Roast Chicken

Ingredients

• 1 whole chicken (size obviously depends on how many you’re feeding, and you can double up and make 2 whole chickens, just adjust your ingredients)

• 1 onion sliced in half

  Rub for between the skin and meat,

• 1 large lemon, grated rind (reserve the rest of the fruit for stuffing the chicken)

• 3/4 tsp Herbamare Salt (use this if you can find it! It’s found in the refrigerator section of many grocery stores. It’s THE best all-natural seasoning out there)

• 1 tsp fresh thyme

• fresh ground pepper, to taste

• 1 clove of garlic, minced

  Rub for on top of the skin,

• 2 Tbsp olive oil

• 1/2 tsp Herbamare

• 1/2 tsp finely ground pepper

• 3/4 tsp paprika

  Gravy,

• 1 3/4 organic chicken broth

• 1/4 cup water

• 1 1/2 tbsp cornstarch or arrowroot starch to make it gluten free

Instructions

1. Preheat oven to 350*F

2. Prepare a roasting pan by placing a cookie rack at bottom so the back of the chicken is elevated slightly enabling it to cook evenly.

3. Rinse the chicken and pat it dry.

4. Place the chicken in roasting pan breast side up.

5. In a small bowl, mix the lemon rind, 3/4 tsp Herbamare, thyme, fresh ground pepper and garlic.

6. Carefully lift the skin from the breast and the legs.

7. Rub the thyme mixture all over between the skin and the breast as well on the legs.

8. In another bowl, mix the olive oil, 1/2 tsp Herbamare, finely ground pepper, and paprika.

9. Brush this mixture all over the chicken skin, making sure to get into crevices.

10. Place the cut lemon halves and onion in the cavity of the chicken. If you have any leftover thyme sprigs you can add those too.

11. Place roasting pan in oven and roast for 1:30 to 2 hours, or until temperature of chicken reaches 165*F. Careful not to overcook it as it will dry out!

12. Remove from oven and place in a casserole dish covered with aluminum foil while you prepare the gravy.

13. With the drippings from the roast, skim the top for excess oil. Using roasting dish if small enough or in a sauce pan, bring drippings to boil.

14. Add chicken broth and bring to boil.

15. Add starch to the broth and allow gravy to thicken.

16. Cut up your chicken and serve with your favourite sides.

Bon Appetit!

For more great recipe ideas, visit the Acorn Archive 🌿