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Lemony Roasted Chicken

I made this yummy chicken as a Valentine’s Dinner for my family before I left (on Valentine’s Day) for a work trip. Lemony Roasted Chicken is always a hit, and I served it with brown rice and roasted broccoli. This is a perfect family dinner for a snowy day or a gray winter freezing cold day!

Here in the Castle household, we roast a chicken quite a bit. Some of you may find roasting a bird intimidating, but it is really one of the easiest meals to make. Not only do you have a delicious dinner, you also have multi-purpose leftovers! I use my leftovers to make chicken sandwiches, chicken soup, enchiladas, quesadillas and so much more. Give this one a try and let me know what you think!

Lemony Roasted Chicken

  • 7-8 lb. roaster chicken
  • 4 lemons, cut in half
  • 4 onions, cut in half
  • olive oil
  • Kosher salt
  • pepper

Preheat oven to 350 F.

Remove giblets from the cavity and rinse the inside and outside of the chicken. Pat dry with a paper towel. Place the chicken in a roasting pan sprayed with cooking spray.

Stuff  lemon halves into the cavity of the chicken (about 3 halves). Tie the chicken legs together with kitchen string. Rub olive oil all over the chicken, including legs and wings. Generously sprinkle with salt and pepper.

Place the remaining lemon halves and the onions around the chicken.

Roast the chicken for 2 to 2.5 hours (20 minutes per pound) or until thermometer reads 165 F in the thickest part of the breast. Remove chicken from the oven and place on a cutting board to rest, covering with tin foil (this locks in the juices). Carve after 10 minutes.

What’s your favorite way to roast a chicken?

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