No basting, turning or flipping required. This is the simplest and most flavorful lemon garlic roast chicken – totally stress free cooking!
Author:Rachael Bryant / Meatified
Prep Time:15 mins
Cook Time:1 hour
Total Time:1 hour 15 mins
1 chicken, giblets removed, about 3.5 lbs
3 tbl bacon fat, at room temperature, not melted
4 – 6 cloves of garlic, peeled
2 sprigs fresh rosemary
Salt to taste
Remove the chicken from the fridge at least half an hour beforehand, placing it on a plate lined with paper towels to absorb any excess moisture.
Preheat oven to 475F.
Using a mini food processor, chop the garlic cloves, then add the ghee or bacon fat. Whip until combined.
Zest the lemon and stir that into the garlic-fat mixture.
Place the chicken into a roasting dish and use your hands to separate the skin from the chicken breast gently. Use 2/3 of the garlic-fat mixture, stuffing it beneath the chicken skin. Put the chicken skin back into place and spread the fat evenly across the breast.
Squeeze the lemon juice over the top of the chicken. Stuff the lemon halves into the cavity – sometimes only one will fit – and add the rosemary sprigs.
Use the remaining fat to rub over the outside of the chicken skin. Salt and pepper to taste.
Put the chicken into the oven so that it is positioned in the middle. This may mean moving the oven rack from the middle to one rack below the middle to avoid the chicken touching the top of the oven.
TURN THE OVEN DOWN TO 400F.
Roast the chicken until done and a meat thermometer inserted into the breast reads 155F. This may take from 55 minutes to about 1 hour and 5 minutes.
Remove chicken from the oven and rest it, covered, for 15 minutes before carving.