My roommates and I decided to cook Easter dinner for ourselves since none of us would be spending Easter with our families this year. I was craving turkey earlier in the week, but decided on roasting a chicken instead because I discovered a very juicy, delicious, and easy roast chicken recipe last year.
Heat oven to 450 degrees
Whole Chicken (generally 3 lbs, though I used a 6 lb for Easter dinner)
1-2 Whole Lemons
1 Whole Garlic Head
1 Large Onion
1 cup Chicken Broth
1/4 cup Butter, softened (or substitute oil)
1 1/2 tsp Salt
Pepper (to taste)
Garlic Powder (optional)
Preheat oven to 450 degrees F.
Slice the onion into medium thickness slices and layer the bottom of a roasting pan with the slices.
Remove the giblets and any fat from the chicken cavity and then rinse chicken. Thoroughly pat dry. Then place the chicken on top of the onion slices in the pan.
Combine salt, pepper, and garlic powder. Sprinkle 1/4 of the salt mixture inside the chicken cavity.
Cut the garlic head in half and add one half to the rear of the chicken cavity.
Roll the lemons on the counter with your hand to soften, then prick with a fork, going all the way through the rind to the flesh. Add both lemons to the chicken cavity (if both fit). Then add the second half of the garlic head to the cavity.
Rub the softened butter over the outside of the chicken until it is completely covered. Sprinkle the rest of the salt mixture over the chicken. Sprinkle a little of the salt mixture under the skin directly onto the chicken breast for added flavor.
Pour the broth into the bottom of the pan.
Roast for 60-65 minutes, until a meat thermometer inserted into the thickest part of the thigh registers 180 degrees F, juices run clear when pricked with a fork, and the drumstick moves easily in its socket. Cover the chicken and let rest for 10 minutes before carving. Serve with the pan juices.