Roast chicken is always a great dish to serve when entertaining, or even to make to portion off and have delicious pre-cooked protein available throughout the week.
This Lemon Butter Chicken Roast recipe is easy to make and comes hot out of the oven with tenderness and favor.
1 whole baby chicken (about 3 lbs), fresh or defrosted
4 tablespoons grass-fed butter (2 x 2 tablespoons)
2 teaspoons garlic, fresh chopped or powder granules (2 x 1 teaspoon)
2 tablespoons fresh lemon juice (2 x 1 tablespoon)
Pre-heat the oven to 425 degrees F.
Place the chicken upside down in the center of a large oven dish and separate the legs.
Melt 2 tablespoons of butter and pour it into a small bowl.
Mix into the butter 1 tablespoon of lemon juice and 1 teaspoon of garlic.
Reach under the skin and coat the chicken with a generous amount of the lemon butter mixture on all sides. Pour the remainder of the mixture over the chicken and set in the oven for 25 minutes.
After 25 minutes, repeat the above – mix the other 2 tablespoons of melted butter with 1 tablespoon lemon juice and 1 teaspoon garlic and coat the chicken.
Turn the oven temperature down to 325 degrees F and place the chicken back in the oven to roast for about another 45 minutes to an hour.
Once the chicken is well cooked (the interior temperature on a thermometer reaches 165 degrees F), remove the bird from the oven and allow it to sit for at least 10 minutes.
Drizzle the natural juices from the oven dish over the chicken pieces for extra lemon butter flavor and to add moisture before slicing and serving.
Note: While this recipe does not call for the removal of the neck and giblets, as these parts of the chicken are excellent sources of protein, they can certainly be removed, or kept separate and cooked later on the stove top if preferred. To learn more about Nose To Tail eating, click here.
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