*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
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This tasted really great and the family liked it but I had the same problem I always have with roasting chicken - the clean-up in the oven!!! No amount of foil tenting various roasting pans or any other contraption I come up with makes much difference. Tastes great but I probably won't make again for that reason.
Excellent flavor! My chickens were quite a bit larger than 2.5 lbs (closer to 5 per I think) so I had to cook them quite a bit longer than instructed and at a lower temperature so I didn't kill the outside before the inside was ready - probably about 90 minutes at 350. This is also a great recipe for leftover chicken to use in other recipes as the flavors aren't too strong or distinctive to blend well with other things. Thanks!
This is a great recipe for a standard roast chicken - the herbs and lemon really standout. The only caution I have for cooks is to make sure you use a larger bird. I made this with a small bird and whiel the meat wasn't done until the directions the bird came out fairly dry. If you are going to do a small bird make sure to tent the bird with foil and baste to keep it moister. This is what I should have done and will do the next time I use this recipe.
This was very good. The reason I am giving it 4 stars is because I altered the recipe a bit. I did stuff the cavity with lemons ( I cut them in quarters) shallots and onion. I did also stuff some thyme twig and all in the cavity. The changes I made were I chopped shallots onion and tore off the thyme leaves and stuffed this under the skin with a few lemon slices. Then I olive oiled the outside and added plenty of garlic and onion powder. During baking I basted. Very flavorful and the shallots and onions under the skin cooked so it was soft and sweet to eat. The lemon slices from the skin I didn't eat.
I'm not a great cook so I wasn't sure how this would go. But it worked great! I had a pack of 5 chicken thighs with skin and bones. I ended up slicing up a lemon and putting each thigh on a lemon slice and tucking a sprig or two of thyme under the skin on top. I sprinkled about 5 or 6 cloves of garlic and a quatered onion around the chicken. I didn't have shallots so I just omitted them. I kept checking the chicken until it looked done (maybe 20 min) and while it was resting I reduced the liquid into a sauce (after spooning off the excess oily) Next time I'll try a whole chicken and see if the lemon is more pronounced.