Whole Lemon-Garlic Chicken
- 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 StepsPre-heat oven to about 440F.
Rinse the chicken, inside and outside, under running water and pat dry with paper towels.
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.
In a bowl, mix the butter, olive oil, the zest from the lemon, the juice from half of the lemon and liquid smoke.
Slide one finger in under the skin of each breast, making two separate “pockets” (try to keep the opening as small as possible though).
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.
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.
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.
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.
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.
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.