How to Make Lemon Roasted Chicken
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Eating Low with Amy Casually Delicious Lemon Roasted Chicken Hi and welcome to Casually Delicious, I’m Amy. Today, we’re going to be making a really easy roasted chicken and we’re going to stuck it with all these good stuff here. So we’ve take in our chicken and we pull that little got stuff like giblets out of the center. And we’re not going to use those. So I’m going to cut the chicken. I’m going to open them up. It’s kind of heavy. I took out a four pound. It was the smallest one I can find. So we’re going to stuff all of these in here. So we’re just going to take that. Plunk it all in and then add two lemons that I’ve chopped into pieces. We’ve got four cloves of garlic and then we’ve got a couple of sprays of rosemary. And just stuff them all into the bird. And here I’ve got to stuff and kind of shake it and get it all down there. And my dog is probably going to run off with them. That’s so good. And we’ll just keep stuffing the chicken. And I’ve just chop them into pieces to make it a little bit easier to stuff. I’ve got them all stuff with these lemons, the rosemary and the garlic. I’m going to figure out a good way to set him down. Just now were going to wrap our chicken with olive oil, lemon juice, and some pepper. So we’re going to put about a tablespoon of olive oil on the chicken and I’m just kind of drizzling it over, the extra stuff will run and catch on a plate. And now we’re going to take a tablespoon of lemon juice and pour that over the chicken and get that all good. It feels so weird. He’s kind of cold. And now we’re just going to take our pepper ball and just put pepper all over the chicken. You can use whatever pepper you have. I just might have to stick on in one of these and it makes it early easy to kind of aim on fire. And it kind of looks like my dog is checking it, she has a polka dots like all over her. You can have like a polka dyed pepper chicken. Okay so I’m done with that. We’re going to transfer him into our same pan. And lay some stuff at the back. It might want to hold your lemons and stuff in. kind of obscene but shoving all these stuff back in there. Someone was falling out of the back. All right, and I’m just going to take the plate he was sitting on and kind of pour that over. So it has extra lemon stuff so that’s good. Okay, so now I’m going to put him in the oven and I’m going to cook him for approximately 20- 25 minutes per count. So he’s four pounds, that’s going to be 8 to a hundred minutes. I’ll check him with my thermometer when he is done and see if he’s ready. And give him a little more time if he’s not and then later. So I have my chicken at 400 degrees for about an hour and 20 minutes hour and a half. And it looks amazing. Look at how great that was. It’s just got this really nice crispy skin on the outside that I know it was going to taste fantastic. And then on the inside, it’s got just--all that good chicken and I’m just using my fork because this is all for me. Nobody cares if I eat off the chicken with my fork. All the lemons and stuff that were inside of the chicken, I have made it taste really good. I want some of the skin. I’m like totally--so this is the fun part of making a chicken like this. You can just rip inside and like make big mess. Wow! Its so good, I don’t have to pay for one of those roasted chickens at the grocery store again because this is just as good and it was so easy to make. We’ve got a chicken that’s going to feed you for days. And it just taste great and it’s really good and healthy for you too. So what could be better? Thanks for eating low with Amy.
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