Summer Evening Roast Chicken
| Whole fryer chicken (3–4 lbs), cleaned and patted dry |
1 |
| Garlic cloves |
8 |
| Large sweet onion, cut into 2” pieces |
1 |
| Lemon, cut into quarters |
1 |
| Spicelopedia® Italian Lemon Pepper seasoning |
2 Tbsp |
| Olive oil |
2 Tbsp |
| Chicken stock |
¼ cup |
STEPS
- Preheat the oven to 425°F.
- Season the cavity of the chicken with ¼ tsp Spicelopedia® Italian Lemon Pepper seasoning.
- Stuff the cavity with 5 garlic cloves and 2 lemon quarters.
- Place the onion pieces in a large oven-safe dish or roasting pan. Crush the remaining garlic cloves and add them to the onions.
- Set the chicken on top of the onions, breast side up.
- Drizzle olive oil over the chicken and vegetables, rubbing to coat the entire chicken evenly.
- Sprinkle the remaining Spicelopedia® Italian Lemon Pepper seasoning over all sides of the chicken.
- Pour the chicken stock into the pan.
- Roast uncovered for about 1 hour, or until the dark meat reaches 170–175°F and the white meat reaches 165°F, or until juices run clear.
