By Sherry McGuinn
Preheat your oven to 220°C (425°F).
Rinse the chicken under cold water and pat dry with paper towels.
Slice one lemon into thin rounds and set aside. Cut the other lemon in half and squeeze juice into a small bowl.
In the bowl containing lemon juice, add 3 tablespoons of olive oil, 4 minced garlic cloves, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Spread a portion of the lemon-garlic mixture inside the chicken and then stuff the cavity with the squeezed lemon halves, half of the rosemary and thyme, and some thin lemon slices.
Place the chicken in a roasting pan. Brush the chicken's exterior thoroughly with the remaining lemon-garlic mixture. Tuck remaining rosemary and thyme sprigs under and around the chicken.
Peel and slice the onions into wedges and scatter them around the chicken in the roasting pan.
Add the remaining lemon slices on top of the chicken and season with additional salt and pepper to taste.
Roast the chicken in the preheated oven for 1 hour, or until the chicken is golden brown and the juices run clear when a knife is inserted between the leg and thigh (internal temperature should read 75°C or 165°F).
Remove from oven and let rest for 10 minutes before carving. Serve with roasted onions and lemon slices.
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This Dinner Main Course Roast recipe is ready in 1 hour and 15 minutes and features chicken, lemon, olive oil and other delicious ingredients. Contains 480 calories total.
Preheat your oven to 220°C (425°F).
Rinse the chicken under cold water and pat dry with paper towels.
Slice one lemon into thin rounds and set aside. Cut the other lemon in half and squeeze juice into a small bowl.
In the bowl containing lemon juice, add 3 tablespoons of olive oil, 4 minced garlic cloves, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Spread a portion of the lemon-garlic mixture inside the chicken and then stuff the cavity with the squeezed lemon halves, half of the rosemary and thyme, and some thin lemon slices.
Place the chicken in a roasting pan. Brush the chicken's exterior thoroughly with the remaining lemon-garlic mixture. Tuck remaining rosemary and thyme sprigs under and around the chicken.
Peel and slice the onions into wedges and scatter them around the chicken in the roasting pan.
Add the remaining lemon slices on top of the chicken and season with additional salt and pepper to taste.
Roast the chicken in the preheated oven for 1 hour, or until the chicken is golden brown and the juices run clear when a knife is inserted between the leg and thigh (internal temperature should read 75°C or 165°F).
Remove from oven and let rest for 10 minutes before carving. Serve with roasted onions and lemon slices.
Calories per Serving: 480
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