At least mine do!
Before this chicken I was never very good at roasted chickens. They always came out dry and bland. But this one…this one is fabulous!! The girls (and husband) love it! Tabitha especially loves it. She calls it her favorite chicken. Every time I am making chicken, she asks, “is it my favorite chicken?” with big hopeful hazel eyes.
Your-Kids-will-BEG-for-More Roasted Chicken
1 whole chicken (mine are usually in the 3 to 4 lb range)
1 to 2 lemons quartered
6 or so garlic cloves, peeled
1/2 cup of dry white wine or chicken stock (I have used both and both work great)
1 to 2 Tbsp of butter or earth balance dairy-free butter
Salt and Pepper
1. Preheat an oven to 425*. Pour the wine/chicken stock into a cast-iron skillet or roasting pan and set aside.
2. Place the lemon quarters and garlic cloves into the cavity of the chicken. Sprinkle with thyme and onion salt inside cavity as well. Slide butter underneath the skin of each breast. Rub the chicken all over with Dijon mustard. Season to taste with thyme, onion powder, salt and pepper. Place into the cast-iron skillet.
3. Bake the chicken in the preheated oven for 15 minutes, then reduce heat to 350*, and continue baking until no longer pink at the bone and the juices run clear, about 45 minutes. Keep a close watch. Cover with aluminum foil if you need to to keep it from getting too brown. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180*. Cook time will depend on size of chicken and your oven.
4. Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 15 minutes before slicing.
In the words of my 5 year-old, Easy Peasy Lemon Squeezy! And yummy too!