Manny’s Steakhouse in Minneapolis is famous for serving steaks so tender you can cut them with a spoon. That’s tender! I recently took a trip to Florida to visit my friends Laurie for a three-day recipe writing get away. During my stay, Laurie taught me to make a lemon and garlic roasted chicken so tender, just like one of Manny’s steaks, it literally falls off the bone.
This lemon butter chicken recipe tops the list of my favorites for a mouth-watering fall-off-the-bone chicken like nothing I’ve made before. Give this recipe a try. I promise, it will not disappoint you. Look for more of Laurie’s recipes featured in my cookbook.
I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinarybutterfly on Pinterest.
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| Prep Time | 10 minutes |
| Cook Time | 8-10 hours |
| Servings |
people
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- 1 whole chicken organic
- 3 tablespoons olive oil
- 2 tablespoons butter
- 8 cloves garlic, minced
- 4 tablespoons lemon juice
- 1 lemon rind, grated organic
- 1 tablespoon dijon mustard
- 1 cup water
Ingredients
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- Preheat the oven to 225° F. Prepare your ingredients.
- Heat the oil and butter in a medium saucepan over medium-high heat until butter is melted.
- Add garlic, sauteeing 30 seconds or until garlic is aromatic. Side note: (Naturally occurring sulfur in the garlic interacts with those enzymes, occasionally turning it slightly green or blue when using older garlic. If this happens, it will not affect the flavor of the dish, but it is best to use the freshest garlic whenever possible.)
- Add lemon juice, lemon rind, dijon mustard, and stir to infuse flavors, approximately 30 seconds. Remove from heat and set aside.
- Thoroughly wash and clean the chicken to remove any debris from the body cavity. Place chicken in a small roasting pan or glass dish.
- Using your hands, gently separate the thin connective tissue between the skin of the meat of the chicken. Spoon and spread half of the sauce between the chicken skin and meat on both sides of the bird. Use remaining sauce to rub on top and inside the chicken.
- Pour water in the bottom of the pan. Cover and transfer pan to the oven. Bake 6 to 8 hours or until a thermometer placed into the center of the thickest part of the meat reaches 165° F.
- Note: Be sure to spoon the liquid from the pan over the chicken every few hour to keep meat moist while roasting.
NOTES
- Allowing the chicken to slow roast longer will create a more tender chicken.
Recipe by Laurie Kerkinni for www.culinarybutterfly.com