A roasted chicken

A whole chicken is scary…previously I tackled what I like to call mini-chickens (cornish hens) but this time I went for it! A whole roasted chicken. Try it…so easy! 1 hour and then viola…yumms!



  • A whole chicken 3-4 lbs
  • 2 garlic cloves
  • lemon pepper seasoning
  • garlic salt
  • 1/2 lemon (juice and reserve the lemon)
  • 2 1/2 tbsp of unsalted butter
  • 1 tbsp of olive oil

Cooking: Heat your over to 450F.

Take the chicken out of the wrapper. Remove the giblets they like to give you and throw them away. You can save them and find yum ways to use them.

Rinse of the chicken then pat it dry. Pour the tbsp of olive oil over the top of the chicken. Sprinkle the juice of half a lemon over the chicken. Rub the chicken to make sure its fully covered. Cut the butter into small pads and rub under and over the chicken skin. Leave little pieces of butter under the skin. (You can see little butter lumps under the skin in the picture).Season with lemon pepper and garlic salt, be very generous. Stuff the left over lemon and garlic cloves inside the chicken the fold the skin over the opening.

I don’t have a roasting pan…a rack over a baking sheet! 

Place into the oven and bake for 60 mins until the chicken is about 160F.

Sorry for the next picture! I got excited about eating and forgot take a picture of the cooked whole chicken and not sure why this one came out a little blurry! But the skin is crispy and golden brown. The chicken itself was so moist! Serve with just about anything. I served it with pan seared asparagus (recipe below) and white rice.


Pan Seared Asparagus: 


  • 1 bunch of asparagus
  • 2 garlic cloves sliced into disks
  • 1 tbsp butter
  • 1 tbsp olive oil
  • salt and pepper to taste

Cooking: Add the butter and olive oil to medium heated pan. Once melted add the garlic and asparagus. Season with salt and pepper. Cook until the asparagus starts to brown and the garlic is getting crispy.


Buen Provecho!


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