Roasted Garlic Lemon Chicken
1-5 pound organic chicken
Freshly ground black pepper
Herbs de Provence
1 bunch rosemary
2 lemons (quartered)
2 heads garlic, whole with skin, cut in half
1/4 cup melted butter
10-15 shallots, peeled
Preheat oven to 425 degrees F. Place rack in second from the bottom position.
Remove giblets (set aside to make broth later), wash chicken and pat dry.
Cut off any extra fat around cavity. Place the chicken in a roasting pan.
Stuff the cavity with one bunch rosemary, 2 lemons, quartered, and 2 heads of garlic, halved, skin on.
Brush the outside of the chicken with melted butter and sprinkle generously with sea salt, pepper and Herbs de Provence.
Tie the legs together and tuck the wings under.
Place peeled shallots in roasting pan around the chicken.
Roast the chicken for 1 hour.
After an hour start basting. Baste every few minutes for 15 minutes.
After the chicken has been in the oven for 1 hour and 15 minutes, check thigh to make sure chicken is done. Juices should run clear. Larger chickens may take longer, smaller chickens less time. (15 minutes more or less per pound)
Remove roaster from oven and cover with foil, allowing chicken to 'rest' for ten minutes before carving.
After 10 minutes, remove chicken from pan and carve.
Pour juices and shallots from roasting pan over carved chicken and serve.
Be sure to save chicken giblets, carcass and any bones to make broth.
Recipe Credit: The Organic Kitchen