Lemon-garlic roasted chicken
2 item(s), large
2 Tbsp, fresh, chopped
2 medium clove(s), minced
Uncooked boneless skinless chicken breast
Uncooked skinless boneless chicken thigh(s)
- Preheat oven to 375°F. Spray medium roasting pan with nonstick spray.
- Grate zest from 1 lemon. Stir together lemon zest, parsley, garlic, salt, and pepper in small bowl. Loosen skin from breasts and legs of chicken and spread lemon zest mixture under skin. Tuck wings under and tie legs together. Place, breast side up, in prepared roasting pan. Cut zested lemon in half and place inside cavity of chicken. Cut remaining lemon in half and place, cut side down, in pan.
- Roast chicken until instant-read thermometer inserted in thigh (not touching bone) registers 165°F, about 1 hour. Remove chicken from oven and transfer to carving board. Let stand 10 minutes before carving. Carve chicken. Squeeze roasted lemon over chicken. Discard chicken skin before eating.
- Per serving: ⅙ of chicken