Tuesday, January 29, 2013

Dinner - Roasted Lemon Chicken

A roasted pullet stuffed with lemons, salt, black pepper and garlic powder - simple but tasty!
This could not be any easier - rinse and pat dry your chicken, remove any 'innards' from the cavity. Line a quarter sheet pan with foil for easy cleanup. Salt & Pepper the chicken, inside the cavity as well as on the outside.  Garlic powder should be used liberally to avoid it from burning (there is nothing worse than the smell of burnt garlic = SKUNK). Cut a lemon in half and stuff both into the cavity. Preheat the oven to 425 degrees. Pop that chicken in, rotate half turn in 30 minutes and lower the temp to 375 degrees.  Once you see the skin start to crisp up check for clear juices when poking the thigh area with a sharp knife. If the juices run clear, turn off oven and remove the chicken to rest for about 10 minutes.  The breast meat will benefit from the resting time the most.  Now all you have left to do is enjoy your meal.

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