Smoky Lemon-Garlic Chicken

Whole Lemon-Garlic Chicken

  by our friend Strictly Paleo...ish! from http://strictlypaleoish.wordpress.com

 Ingredients

• 1 whole Chicken.
• 1/3 cup Butter, room temperature.
• 3 tbsp Olive Oil.
• 1/2 tbsp Liquid Smoke
• 2 cloves of Garlic, minced
• 1 Lemon
• 1 Onion
• 2 Bay Leaves
• Salt and crushed Black Pepper

 

Cooking Steps

Pre-heat oven to about 440F.
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Rinse the chicken, inside and outside, under running water and pat dry with paper towels.
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Rub the inside of the chicken with a generous amount of salt and black pepper, then place it on its back with the thighs/cavity facing you.
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In a bowl, mix the butter, olive oil, the zest from the lemon, the juice from half of the lemon and liquid smoke.
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Slide one finger in under the skin of each breast, making two separate “pockets” (try to keep the opening as small as possible though).
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Make two balls of 2/3 of the butter mixture (if it’s not thick enough to make balls, either add a bit more butter or just use a small spoon instead…), place one in each “pocket” and massage so both chicken breasts are fully and evenly covered in the butter mix.
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Stuff the inside of the chicken with the remaining half of the lemon, half of the onion and the bay leaves, and then tie it up tightly using a piece of butcher’s string.
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Make three cuts in each thigh, all the way into the bone, and then rub the rest of the butter mixture all over the chicken.
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Finally sprinkle salt and crushed black pepper over it, place it on a oven safe tray that is just slightly larger than the chicken(s) and put it in the oven for about 80-90 minutes.
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Take it out for just a very short time after 30 and 60 minutes to scoop the juices that is gathered in the tray over the chickens.
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Done (and I have a hard time imagining you will regret making it)!
If you have the time, let the chicken rest for a while before serving.
I usually just cut them in half and serve with a fresh salad.