Budget Cooking...Comfort & Gourmet!


Thursday, May 13, 2010

Lipsmacking Lemon Chicken

Why continue to buy rotisserie birds from the market? A little careful planning will help you to feed yourself and your family better.

Cracking the bird down the back & cooking it butterfly style ensures that every bit of skin on the bird gets crispy.
Roasting the bird over sliced onions infuses it with flavor. Allowing the potato to absorb all of the rich pan drippings is an added bonus.

Cut the Bird Down the Back to Butterfly It

Cut the Sternum to make the Bird Lay Flat

Zest the Lemon

Chop the Lemon Zest

Pressed Garlic

Lemon Pepper

Juice Both Halves of the Lemon

Add 1 tbsp of Olive Oil to the Spice/Zest Mixture

Add the Juice to the Spice/Zest Mixture

Spread the Spice/Zest Mixture On the Underside of the Bird

Bed Of Sliced Onions Keeps the Bird from Sticking to the Broiling Pan

Quartered & Cubed Potatoes Absorb Some of the Pan Drippings

Coat the Top Side of the Bird with the Spice/Zest Mixture


1 4 lb Fresh Young Chicken (gizzards removed, washed & dried...split down the back)
1 medium Yellow Onion
1 Lemon (for zest & juice)
6 cloves fresh pressed Garlic
1/4 tsp fresh cracked Black pepper
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1 tsp McCormick Lemon Pepper Seasoning
1 tsp Sea Salt (optional)
3 tbsp Olive Oil
1 Potato
1/2 cup Chicken Broth


1. Slice Onion into rings. Set Aside.
2. Press Garlic. Set Aside.
3. Zest Lemon, Finely chop the zest if the strips are too long.
4. Juice the lemon and reserve the juice.
5. Mix together, Lemon Zest, Pressed Garlic, Powdered Onion & Garlic, Fresh Cracked Black Pepper, Sea Salt, 1 tbsp of Olive Oil and Lemon Juice.
6. Place Onions on Roasting Pan
7. Spread 1/2 of the seasoning all over the underside of the bird.
8. Flip the chicken and add remaining seasoning to the bird.
9. Under the roasting pan, place sliced piece of cooked potato to catch the good drippings and flavor from the roasting bird. You may lightly sprinkle a little bit of salt if you desire. Drizzle 2 tbsp of Olive Oil over the potatoes. Pour 1/2 of the chicken broth into the bottom of the pan.
10. Periodically baste the bird in the juices.
11. Place bird on top of the sliced Onions.
12. Bake the bird for 1 hour and 15 minutes or until the internal temperature reaches 180 degrees Fahrenheit.


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