- 1 Whole Chicken
- 1 head Garlic
- 1 large Onion
- 2-4 Carrots
- 2 large Potatoes
- 4 tsbp Butter
- 1 Lemon
- pinch Lemon Seasoningto taste
- pinch black pepperto taste
Have a whole chicken, carrots and potato meal ready for your family in under 1 hour. This super simple, one pan recipe is sure to have your family requesting for more, so if you are feeding more than 3 people here then you may have to bake two. And don’t forget to keep the bird/bones to make some leftover chicken noodle soup for the next day! Can it get better than this? We think not.
Note: It’s very important to preheat your oven prior to cooking the bird.
Indie says is it ready yet?
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To make the Baked Lemon and Garlic Chicken:
Start by rinsing your chicken and placing on a cutting board to pat completely dry.
Next place your bird into a deep baking pan.
Cut your carrots, onions, garlic and potatoes into fours and place all around the bird.
Now squeeze lemon juice over the bird, and then cover everything with your melted butter, and lemon/pepper seasonings.
Bake at 375 F "breast side down" for 45 minutes then flip the bird and repeat cooking "breast side up" for the remaining 15 minutes till done or until internal temperatures are met at 375 degrees.