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Rach uses everyday ingredients to make a memorable chicken dinner thanks to a few tricks.
Salt the chicken inside and out and leave exposed to the air overnight on lowest shelf in the fridge.
Preheat oven to 425˚F. Place a rack inside a medium-sized roasting pan. Arrange the onions, 2 halved lemons and bulbs of garlic under rack, drizzle with EVOO, salt and pepper. Pour the lemon juice and chicken stock inside and over the chicken, season with pepper. Pierce the remaining 2 lemons several times with a fork and stuff the bird with 2 small lemons and herbs. Tie legs together and place breast side down on rack for 15 minutes and turn over, then roast 45 minutes more to deeply golden and crispy and thermometer reads 160˚F.