The Olive Bin

Kim’s Roasted Lemon Chicken

Preheat oven to 450 degrees F Remove plastic wrapped insides from chicken. (Throw away.)Rinse and pat the chicken dry. Meanwhile, zest one lemon; then cut in half and juice one half (you can certainly juice the whole lemon if you want more lemon flavor). Then cut each half into halves. Rinse and trim the white ends from 2 celery stalks. Evenly coat outside of chicken with:oil, juice, zest, salt and pepper, and dried basil. Stuff with quartered lemons and celery cut to fit. You may also season inside the bird. Place chicken on roasting rack coated with Pam or oil and place in roasting pan, or line a roasting pan with foil. Bake for 10-15 min, then REDUCE heat to 350 degrees F and roast for 20 min per pound.
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Ingredients

1 5-6 lb. whole chicken (insides removed)

1/4  C of The Olive Bin's Lemon Olive Oil

1-2 whole lemons (you will use zest, juice, and the lemon itself)

2 stalks celery, cleaned

salt and pepper to taste

1-3 tsp dried basil

Directions

  1. Preheat oven to 450 degrees F

  2. Remove plastic wrapped insides from chicken. (Throw away.)Rinse and pat the chicken dry.

  3. Meanwhile, zest one lemon; then cut in half and juice one half (you can certainly juice the whole lemon if you want more lemon flavor). Then cut each half into halves.

  4. Rinse and trim the white ends from 2 celery stalks.

  5. Evenly coat outside of chicken with: oil, juice, zest, salt and pepper, and dried basil. Stuff with quartered lemons and celery cut to fit. You may also season inside the bird.

  6. Place chicken on roasting rack coated with Pam or oil and place in roasting pan, or line a roasting pan with foil. Bake for 10-15 min, then REDUCE heat to 350 degrees F and roast for 20 min per pound.

Associated Products

Lemon Olive Oil
Lemon Olive Oil
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