One-Pot Roasted Lemon Chicken is a family favorite for #SundaySupper. It's so simple to make but tastes delicious. This easy recipe can be prepared ahead and just popped in the oven later in the afternoon making it the perfect weekend no-fuss meal.
Remove the bag of chicken giblets from the large cavity, if any. Rinse the chicken inside and out. Trim any excess fat. Pat the outside dry with paper towels.
Place the chicken in a large roasting pan or Dutch oven. Salt and pepper the inside of the chicken cavities. Stuff the large cavity with the parsley, reserving enough parsley to garnish the chicken after it bakes.
Also into the cavity add and 1 lemon cut in half or into wedges and 1 head of garlic cut in half across the middle to show the individual garlic cloves.
Brush the outside of the chicken with the butter to promote browning and lightly season with salt and pepper.
Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. This promotes even cooking.
Cut another 2 of the lemons in quarters and place the quarters and remaining garlic around the chicken. Place a sliced lemon on top of the chicken and cover with a lid.
Roast the chicken for 1 hour.
Remove the lid and continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh.
Remove to a platter and allow to rest for 10 minutes before slicing.
Nutritional information is provided as a courtesy, and is sourced from the USDA Food Database.