Salad

Roasted Lemon Chicken

No joke, my kids request this chicken weekly. It is such a nice dish to begin the week with, because there are generally enough chicken leftovers to be used in another meal. I always throw the carcass in the instant pot for bone broth, which comes in handy for a soup later in the week. Multiple meals with one meat purchase, plus respectfully using the entirety of the animal. Winning.

Preparation Time:  5 minutes (hands-on), 1 1/2 (total time)
Ingredients:

3-4 lb pasture-raised chicken

1/2 yellow onion, thin half moons

1/3 cup lemon juice

1 T sea salt

Preheat oven to 425 degrees F. Place chicken in a casserole dish. Surround the base with diced onion. Pour lemon juice over the top of the chicken. Evenly coat with salt, using your hands to cover rub the salt all over it. 

Place the chicken in the oven for 30 minutes. Turn the heat down to 350 degrees F for another 30-45 minutes. Check it around 30 minutes. If the chicken looks like it is getting done, take it out and check the temperature with a meat thermometer by placing it in the thickest part of the breast. You want it to be a minimum of 165 degrees, but not more than 185 degrees. Length of cooking time will vary depending on oven, type of casserole dish, and size of chicken.

Upon removal from oven, cover with a lid, but have a vented opening. Let rest for 10-15 minutes before carving. Drizzle lemon and onion sauce on top of chicken servings. 

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