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Food traditionnel

Lemon Roast Chicken

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Lemon Roast Chicken

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Lemon roast chicken is a delightful dish that combines the zesty freshness of lemon with the savory goodness of roast chicken.


• ▢2 tablespoons olive oil

• ▢2 tablespoon butter softened

• ▢1 lemon

• ▢3-4 cloves garlic minced

• ▢salt & black pepper to taste

• ▢1 whole chicken approx 3 lbs


• Zest the yellow rind of the lemon. Cut the lemon in half and juice half of the lemon into a small bowl. Add the rind, olive oil, softened butter, garlic, salt and pepper. Stir well (the mixture should be fairly thick).

• Gently lift the skin from the chicken breasts and place about 1 tablespoon of the butter mixture under the skin. Massage it evenly across the breasts. 

• Cover the skin of the chicken with the remaining butter mixture. Refrigerate for 30-45 minutes.

• Preheat oven to 425°F. Slice the remaining lemon half and place it inside the chicken along with ½ an onion. Tie the legs together. Place the chicken in a shallow pan breast side up and place in oven. 

• Turn oven down to 375°F and bake for 1 ¼ hours or until the inner thigh reaches 165°F.

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