Sunday dinner and roasted chicken go together like bacon and eggs, Laurel and Hardy, or peanut butter and jelly.
I come from a family full of traditions and one of my favorites is a big Sunday dinner after church. Some of the earliest memories that I hold dear is Sunday dinner at my Lewis grandparents.
I loved my grandparents home. They had a creaky kitchen table that extended out with two or three leaves. It was surrounded by a mismatched set of chairs and stools to accommodate whomever was lucky enough to have received an invitation. That small kitchen was brightened by a huge plate glass window under which sat a big old steam radiator. That radiators gentle hiss was music to a little boys ears as he listened to the grown up conversation.
I think my grandmothers chicken and biscuits was by far my favorite meal.
Her chicken was usually roasted. She would have her famous baking powder biscuits split in half and floating in a huge bowl of gravy. Talk about nostalgia! Just about every chicken dinner makes me think about those days. I would pay any price if I could go back and have that experience one more time.
Ever since my wife and I have been married, we have made Sunday dinner the meal of the week. My daughter-in-law once exclaimed “it is like Thanksgiving every week!” Nothing makes me happier than all of my kids, their spouses, and my granddaughter sitting around our table for good food and conversation. Hopefully this is a tradition that our kids will continue long after we are gone.
A couple of years ago I found this chicken recipe on the Food Network site.
I tweaked it just a little and it instantly became a family favorite. We try to give all of the kids a chance to pick a meal and dads lemon chicken is chosen quite often.
I like to use a 5 to 7 pound roaster. If the whole family will be there, I make two so my wife can make chicken pot pie from the leftovers.
I rinse out the bird, pat dry, salt and pepper the inside of the cavity. Then place the bird in a roasting pan. Next, I slice 4 lemons and one large garlic bulb in half. The lemons and garlic are stuffed alternately inside the cavity. You might need to use some elbow grease but they will fit. Then, I stuff half of a grocery store package of fresh thyme around the lemons and garlic.
Tie the legs tightly together with butcher twine. Add some carrots and onions and whatever else you might like around the chicken. Parsnips or really any root vegetable would be great. You do not need to add any liquid.
The bird, lemons, and veggies will produce plenty of broth to make a delicious gravy.
Melt a half stick of butter and brush all over the chicken. Liberally sprinkle with salt and pepper and bake uncovered at 425 degrees for 1-1/2 hours or until your meat thermometer reaches 165 degrees.
Remove from oven and loosely tent some foil over the bird and let rest for ten minutes or so before carving.
As I am plating the meat, I like to squeeze the cooked lemon over the meat to enhance the flavor.
This recipe produces a moist chicken that is bursting with flavor and is sure to become a family favorite. Make it this Sunday and enjoy your day
- 1- 5 to 7 pound roasting chicken
- 4 lemons
- 1 large garlic bulb
- 1 half pack fresh thyme
- ½ stick of butter
- Salt and pepper to taste
- 1 onion
- Roasting vegetables
- Rinse chicken and pat dry.
- Salt and pepper inside the cavity and place chicken in a roasting pan.
- Slice lemon and garlic in half.
- Stuff lemon, garlic, and thyme inside cavity.
- Melt butter and brush all over chicken.
- Liberally salt and pepper the chicken.
- Slice onion in quarters and place along side the chicken with carrots or your choice of root vegetables.
- Bake chicken uncovered at 425 degrees for 1-1/2 hours or until temp reaches 165 degrees.
- Remove from oven and loosely cover with tinfoil.
- Let rest for 10 minutes before carving.
- If desired squeeze some of the cooked lemons over the meat....this is delicious!
Susan says
As the recipient of this fabulous chicken several times I can vouch for it’s wonderful flavor. Moist and delicious. Left overs are great too.