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Roast Chicken With Lemon And Garlic

Steven Raichlen

Cuisine

Chicken & Poultry

Category

Roast

Enjoy the classic comfort of Roast Chicken With Lemon And Garlic. This recipe combines zesty citrus and savory garlic for a juicy, flavorful roast.


Recipe courtesy of Steven Raichlen and adapted from Man Made Meals: The Essential Cookbook for Guys by Workman Publishing.


Watch for the Big Green Egg on Steven’s TV show, Project Smoke!

Roast Chicken With Lemon And Garlic

Ingredients

  • 1 chicken 3 1⁄2 to 4 lbs (1.5 to 1.8 kg), preferably organic
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • 1 head garlic, cut in half crosswise
  • 1 lemon, cut in half crosswise
  • 3 sprigs fresh rosemary (optional)
  • 1 tbsp (15 ml) extra virgin olive oil or butter, at room temperature

Equipment

  • convEGGtor®

Directions

  1. Set the Egg for indirect cooking (with the convEGGtor) at 400°F/204°C

  2. Rinse the chicken under cold water and blot dry with paper towels

  3. Place the chicken in a Roasting & Drip Pan

  4. Generously season the neck and cavities with salt and pepper
  5. Place 2 garlic cloves in the main cavity along with 1 of the lemon halves and a sprig of rosemary
  6. Place a third garlic clove in the neck cavity
  7. Concentrating on the breast, rub the chicken with the cut side of the garlic, remaining lemon half and the butter or olive oil
  8. Generously season the bird on all sides with salt and pepper
  9. Truss the chicken, then place breast side up in the pan
  10. Add the garlic halves, lemon half and rosemary, with the cut side of the garlic and lemon facing the bird

  11. Place the chicken in the Egg and roast it until the skin is crisp and golden brown and the meat is cooked through, 1 to 1 1⁄4 hours

  12. After 30 minutes, start basting the bird with the juices that accumulate in the bottom of the pan
  13. Roast until the internal temperature reaches 165°F/74°C
  14. Lay a piece of foil over the breast if it starts to brown too much before the bird is fully cooked
  15. Transfer the chicken to a cutting board and let it rest for about 5 minutes
  16. Remove the trussing string before carving the bird

Recipes