Lemon & Garlic Whole Roasted Chickens

Written by chanie on March 10th, 2011

I like chicken. Chicken is ok. Me, and chicken, are good. Am I head over heels for chicken? not really. In fact, whenever I am pregnant, I have an aversion to it and cannot eat it. But I make it all the time because it’s a good source of protein, and my husband and kids enjoy it. This roasted chicken recipe took my taste for chicken to a whole ‘nother level. Roasting the chicken whole, stuffed with lemons, garlic and thyme, gives the chicken an incredible flavor that is not too overpowering, it’s just right. The chicken comes out so incredibly moist, you will want to eat the whole thing in one sitting!

The recipe calls for 1 5-6 lb. bird, but since my butcher only had 3-3.5 pounders, I made 2, and filled each with half a lemon and half a head of garlic. If you can get a 6 lb. chicken, go ahead and fill each cavity with a whole head of garlic (cut in half), and one whole lemon (cut in half) and of course, a bunch of thyme.

This chicken is beautiful served at the Friday night meal, with some rice and veggies on the side.

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3 Comments so far ↓

  1. I love all those fresh herbs! In the summer, when I grow my own herbs, I make a similar recipe with whatever herb is most abundant at the time. It’s great with rosemary too. thanks for sharing!

  2. Carmen says:

    Tried recipe last night…delicious!! Very moist. So easy!

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