Lemon Garlic Roast Chicken episode 386

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is a healthier fat option with a rich flavor.

Prepare a brine with water and kosher salt, mixing well.

Place the chicken skin side down in the brine and refrigerate for a minimum of 4 hours, preferably overnight.

In a bowl, mix unsalted butter, minced garlic, lemon juice, salt, and pepper until well combined.

Rinse the chicken and dry it thoroughly with paper towels to ensure crispy skin.

Rub the butter mixture all over the chicken and inside the skin, being careful not to tear the skin.

Stuff the cavity of the chicken with 1 lemon and a sprig of rosemary, and optionally an onion.

Tie the legs of the chicken and tuck in the wings.

Sprinkle salt over the chicken before covering the breast with aluminum foil to prevent drying out.

Place the chicken on a wire rack over a pan with water to avoid direct contact with the water.

Bake in the oven for about 1 hour and 15 minutes, but focus on the thermometer reading 165°F (74°C).

Baste the chicken every 20 minutes with the melted butter mixture, using the remaining butter mixture after about 40 minutes.

Cover the wings with aluminum foil if they start to burn during cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens