Ladies and gentlemen, gather around because I’m about to reveal the secret to the most explosive, mouth-watering, flavor-packed chicken you’ve ever tasted! Get ready to embark on a journey of culinary delight as I introduce you to my whole lemon herb stuffed chicken recipe. This isn’t just any old chicken dish, this is a game-changer, a taste sensation that will blow your mind and leave your taste buds screaming for more.
Picture this: a plump, succulent chicken, generously seasoned with an array of aromatic herbs and spices, and then stuffed with fresh, zesty lemon. As it roasts in the oven, the chicken absorbs the flavors of the herbs and the citrusy tang of the lemon, creating a mouthwatering symphony of flavors that will leave you and your guests weak at the knees.
But that’s just the beginning. This whole lemon herb stuffed chicken isn’t just delicious, it’s also a showstopper. Imagine bringing this stunning dish to the table, the tantalizing aroma wafting through the air, as your family and friends marvel at the sight of this magnificent bird. It’s a dish fit for a king, a feast for the senses, and it’s all within your reach.
Now, I know what you’re thinking – this sounds too good to be true. But let me assure you, this whole lemon herb stuffed chicken is the real deal. It’s not just a meal, it’s an experience. So, grab your apron, fire up the oven, and get ready to take your taste buds on a wild ride. Trust me, once you’ve tasted this explosive flavor sensation, there’s no turning back. Get ready to become the culinary hero of your household with my whole lemon herb stuffed chicken recipe – you won’t regret it!
Tips for Success
* Make sure to get plenty of the lemon garlic herb butter UNDER the skin. That’s the key for amazing flavor, and it also helps to keep the chicken extra juicy, moist, and tender.
* How to get under the skin easily: Carefully separate it with your fingers first, and then insert a spoon inside to create deeper “pockets” for the butter.
* Pat dry the chicken thoroughly with paper towel, including inside the cavity. This will help the skin crisp up better.
* Roast at high temperature. 425 degrees F is optimal. The chicken will stay juicy and moist, and the skin will be golden brown and crispy.
* If the certain spots are browning too fast, cover that area with aluminum foil.
* To prevent the drippings from burning, add chicken broth or water to the bottom of the pan as needed.
Steps
Instructions
* Before you start, let the chicken sit on the counter for 20 to 30 minutes so it’s not so cold.
* Preheat oven to 425 degrees F. Position rack in lower third of the oven.
* Make the lemon garlic herb butter: in a bowl, combine the melted butter with the minced garlic, chopped rosemary, thyme leaves, lemon zest, Kosher salt (2 teaspoons), and black pepper (½ teaspoon). Set aside.
* Pat the chicken dry thoroughly with paper towel, including inside the cavity.
* Season under the skin: Carefully separate it with your fingers first, and then insert a spoon inside to create deeper “pockets.” Evenly insert a little more than half of the prepared butter UNDER the skin, gently pressing down on the skin to spread it as need. Make sure you get as much garlic in there as possible.
* Then, stuff the cavity with 1 lemon (quartered), 1 onion (quartered), 1 head of garlic (halved), 1 rosemary spring, and 1 thyme sprig.
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* Tie chicken legs using kitchen twine. Tuck in wings under the chicken’s back, or clip the wing tips to prevent them from burning.
* Prepare the vegetable bed: In a large roasting pan, arrange the remaining quartered onions, garlic, lemon, and herbs. Place the prepared chicken on top of the vegetable bed, breast side up.
* Rub the remaining butter all over the skin on the outside. Season the exterior with more salt (about 1 teaspoon) and a few grinds of black pepper. Then, add about 1 cup of chicken broth or water to the bottom of the pan – this will prevent the drippings from burning.
* Roast for 1 hour and 30 minutes (depending on the size of the chicken, more cooking times below under “Notes”). Replenish the bottom of the pan with more liquid as needed.
* Rotate the pan if you notice certain spots browning more than others – some ovens have hot spots. If needed, cover any spots that are browning too fast with aluminum foil. The chicken is ready when an instant or meat thermometer inserted in the thickest part of the breast and thigh registers 165 degrees F
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* Remove from oven and let it rest for 15 minutes before carving. Enjoy!
Nutrition
Calories: 784kcal | Carbohydrates: 7g | Protein: 83g | Fat: 46g | Saturated Fat: 21g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 1131mg | Sodium: 1516mg | Potassium: 1061mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 44258IU | Vitamin C: 62mg | Calcium: 65mg | Iron: 25mg
The most explosive, mouth-watering, flavor-packed chicken you’ve ever tasted!
Ingredients
Steps
This isn’t just any old chicken dish, this is a game-changer, a taste sensation that will blow your mind and leave your taste buds screaming for more.
Picture this: a plump, succulent chicken, generously seasoned with an array of buttery aromatic herbs and spices and then stuffed
Your finished Result
