Roasted garlic & lemon herb chicken.


The quintessential Sunday dinner.  And that is exactly what this was for us today.  I served this beautiful bird with baked sweet potatoes and fresh asparagus.


3 cloves of garlic, peeled
1 tbl of olive oil
1 tsp of rosemary
1 tsp of thyme
Salt and pepper to taste
1 lemon, sliced in half

Blend in your food processor until it resembles a paste.  Rub onto a washed and dried chicken roaster.  Squeeze both halves of the lemon on top of the chicken.  Then place the lemon halves in the cavity.  Fill the bottom of your roasting pan with 1 c of tap water.  I normally cover my chicken with foil until the final hour of cooking.

Preheat the oven to 350 degrees.  Place the chicken in the oven until the internal temperature reaches 180 degrees.  Depending on the size of the chicken, this can take 2-3 hours.  Once it reaches the internal temperature of 180, remove and tent with foil for 10 minutes to let the juices return back to the meat.  Afterwards, carve and enjoy!


— Knead to Cook

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