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A simple dish with so much flavor. Whole ingredients can make the difference.
Five plus years ago, I made INA GARTEN’s RAO’S FAMOUS LEMON CHICKEN. I know I try lots of new recipes but I can’t believe I last made this dish so long ago. The recipe for this Whole Roasted Lemon Chicken & Onions is very similar to that of the Rao’s recipe. In this recipe, I added lots of onions and currants. The chicken is cooked sitting on a bed of onions and the lemons.
Whole Roasted Lemon Chicken & Onions
The two things I like about the cooking of this dish are the pan juices created and using the whole chicken. Using the whole chicken is definitely more economical than buying pieces. If you are game, you have the carcass when you are done eating to make your own chicken stock. The pan juices have so much flavor. You get the sweetness of the onions and the acidity and tartness from the lemons. Be sure to baste your chicken with the pan juices as well as putting on the chicken right before serving.
The rest of the flavor of this dish is garnered from the garlic olive oil herb dressing spread over the chicken. The other great thing about this dish is that it is cooked in one skillet, a cast iron skillet. The cast iron skillet is my favorite kitchen utensil. You can go right from the stove top to the oven and cleaning is so easy. All you need to do to clean is wash with warm water and a soft sponge. Then, it is dried and you rub olive oil on it to keep it seasoned. NOW THAT WAS EASY.
The cast of characters.
Ingredients
The building of the recipe through baking.
Building of the Recipe Through Baking
The Whole Roasted Lemon Chicken & Onions plated.
Whole Roasted Lemon Chicken & Onions Plated
Whole Roasted Lemon Chicken & Onions
Ingredients
- 1 Whole Organic Chicken backbone cut
- 2 Whole Lemons sliced and halved
- 2 Whole White onions sliced
- 1/2 Cup Chicken stock
- 1/2 Cup Olive oil divided
- 3 Tbsp Lemon juice
- 3 Cloves Garlic minced
- 1/4 Cup Currants
- 2 Tsp Salt
- 2 Tsp Lemon Pepper
- 2 Tsp Oregano
Instructions
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Begin by brushing a little of the olive oil on a cast iron skillet on medium heat. Cook for 2 minutes per side. Next, add the sliced onions. Place the chicken on top of the onions and lemons. Now pour in the rest of the olive oil, chicken stock and lemon juice. Feel free to pour it right over the chicken. Next, pour the spices and garlic on the chicken. Rub in well.
Place in a 350 degree oven and cook for 30 minutes. After 30 minutes, top with the currants and cook for another 15 minutes. Using a thermometer, check that the internal temperature has reached 165 - 170 degrees.
Cut the pieces off for serving. Enjoy!
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