Lemon Roast Chicken

If you love lemons, you'll love this recipe. It's the lemoniest! This chicken becomes fully infused with the bright taste of lemon while staying nice and juicy!

Ingredients:

3 lb chicken

2 or 3 carrots, cut in half or thick sliced

1 lemon, zested then sliced

2 or 3 red bell peppers, halved or quartered

2 tbsps butter

2 tsps minced garlic

1 tsp dry thyme

fresh cracked black pepper to taste

salt to taste

olive oil

Combine the lemon zest (the zest of the whole lemon makes it very lemony, use less if you just want a hint of lemon), butter, minced garlic, thyme and black pepper and slide globs of it under the skin of the chicken wherever you can. Sit the chicken in a baking dish on top of pepper halves and 3 or 4 lemon slices. If you want the chicken more lemony, stuff the balance of the lemon into the cavity.

Place the carrots around the chicken and add 1/4 cup water. Brush the chicken with olive oil and sprinkle everything with thyme, salt and black pepper. 

Bake in a 425°F oven for 15 minutes, then reduce heat to 350°F for 1 1/2 hours, basting occasionally.

Serves 4 with a little left for a sandwich or two the next day!