May 30, 2016
Dinner, Main Dish, Poultry,
Chicken, Budget-Friendly, Easy/Beginner Cooking, Entertaining, Father's Day, Mother's Day, Passover, Rosh Hashanah, Sunday Dinner, Oven Roast, Diabetic, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Make it from scratch, Whole Chicken, Kosher Meat more
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"Quick and easy to prepare and a delicious juicy way to eat chicken. One of the family favourites."
Rinse and pat chicken dry.
Cut half the lemon into wedges and place in cavity of chicken. Juice the other half or cut into slices.
Combine the spices for the herbal rub in a small bowl, and rub 1 tbsp or more of the mixture over the outside of the chicken. Store remaining rub for future use. (This makes enough for 2-3 chickens).
Place chicken in a small roasting pan and add the lemon juice or place slices onto of the breast. Cover and place in a 350 degree F pre-heated oven.
Roast for 1hr and 15 min until the juices run clear and legs move freely or internal temp is 165 degree F. Remove from heat and let stand before carving.
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