Quick Roasted Chicken
This is the perfect main dish to serve a smaller crowd. Roasting the chicken with this method produces juicy meat and crispy skin.
- Gluten-free nonstick cooking spray
- 1 3-4 pound whole chicken
- Kosher or fine sea salt
- Freshly ground black pepper
- 3 large lemons cut into quarters
- 1 head of garlic broken into cloves and peeled
Let the chicken sit at room temperature for 15-20 minutes before roasting. Preheat the oven to 450ºF. Spray a roasting pan with cooking spray.
Remove any gizzards and the tail bone from the chicken (discard or save for another use). Rinse and dry the chicken very well. Season the cavity and skin of the chicken generously with salt and pepper. Stuff 4 lemon quarters into the cavity of the chicken (don’t over-stuff) and place in the roasting pan. Scatter the remaining lemon quarters and the garlic cloves around the chicken. Roast for 40-45 minutes or until the skin is golden brown and the juices run clear. Let sit for 10 minutes before serving.
Serve on a platter with the lemon quarters and garlic cloves. (The garlic becomes soft and sweet and is lovely spread on the chicken while eating.)
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