Slow roasted lemon butter chicken so tender that it falls off the bone.
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Ingredients
- 2 tablespoons olive oil
- 3 tablespoons butter
- 8 cloves garlic, minced
- 4 tablespoons lemon juice
- 1 lemon rind, grated organic
- 1 tablespoon dijon mustard
- 1 whole chicken organic
- 1 cup water
Ingredients
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Instructions
- In medium pan heat oil and butter over medium-high heat. Sauté garlic 1 minute. Add 4 tablespoons lemon juice, lemon rind, dijon mustard. Stir to infuse flavors 1 minute, remove from heat and set aside.
- Preheat oven to 225 degrees Fahrenheit.
- Place chicken in a small roasting pan or glass baking pan.
- Spoon sauce between chicken skin and meat, reserving some for the body cavity and outside of chicken. Rub sauce over chicken, add water, cover and bake 6-8 hours or until thermometer reached 160 degrees (google proper internal temperature of a chicken).
Recipe Notes
Recipe Notes:
- The chicken will be cooked when the thermometer reaches 160 degrees, however, allowing it to slow roast longer creates a more tender chicken.
- Be sure to spoon the liquid from the pan over the meat every few hours to keep the meat moist while roasting.
Recipe found on www.culinarybutterfly.com
Comments
Hi there ~ You may want to change the cooking time if the temp is at 350… to 2.5 hrs… because 6-8 hours at 350 degrees will leave a very dry chicken… I am thinking…. 😉
Good catch! Thank you, Laurie!