AuthorAlicjaDRubbing the Lemon fused olive oil on the chicken imparts moisture as well as lemon flavor into the skin and meat. The salt helps to dry out the excess water from the skin.
Preheat the oven to 425 degrees F.
Slice the onions into rounds and place them in a roasting pan. Drizzle with 1 Tbsp of the olive oil.
Pat dry the chicken.
Sprinkle the cavity with 1 tsp each of the sea salt and pepper. Peel the garlic and place the whole cloves in the cavity. Place the chicken breast side up on the top of the onions in the roasting pan. Drizzle the remaining olive oil over the chicken, rub it in thoroughly, then sprinkle with the remaining salt and pepper.
Roast for 50-65 minutes, until the internal temperature reaches 170 degrees F. Remove from the oven and let sit for 5 minutes before diving in.
Ingredients
Directions
Preheat the oven to 425 degrees F.
Slice the onions into rounds and place them in a roasting pan. Drizzle with 1 Tbsp of the olive oil.
Pat dry the chicken.
Sprinkle the cavity with 1 tsp each of the sea salt and pepper. Peel the garlic and place the whole cloves in the cavity. Place the chicken breast side up on the top of the onions in the roasting pan. Drizzle the remaining olive oil over the chicken, rub it in thoroughly, then sprinkle with the remaining salt and pepper.
Roast for 50-65 minutes, until the internal temperature reaches 170 degrees F. Remove from the oven and let sit for 5 minutes before diving in.