Garlic and Meyer Lemon Roasted Chicken
All but the lemons and garlic come courtesy of America's Test Kitchen.
After you get the chicken out of the package, rinse it, pat it dry and make sure you get the inner bits that should be in a package inside the chicken out from it. I tossed them, but some people like to fry those separate. Then salt and pepper it (garlic salt if you have it). On the stove, heat a couple tablespoons of oil along with a bit of salt and pepper. If you've got a pan that can go both on the stove and in the oven, use it, if not, you'll just have to use two pans.
Then, add some extra seasoning--I used one meyer lemon and 6 cloves of garlic. 2 cloves I peeled and put inside the cavity of the chicken. I zested the lemon, put a pinch of the zest in the pan, put the rest in the inner cavity along with those 2 cloves. I sliced the lemon into slices and shoved those under the skin of the chicken. I put the whole chicken into the pan on the stove and cooked it on medium high for about 8 minutes. Then I put the pan in the oven at 450 for 35 minutes, adding the last 4 garlic cloves then so they could roast with the chicken.
At 35 minutes, I switched the oven off and kept the chicken in the oven for another 30 minutes. Then I took it out and put the pan back on the stove, let the juices in the chicken drain into the pan, and set it on the (clean) cuttiing board to rest for 20 minutes. While it rested, I added a chopped shallot to the pan, took out the roasted garlic and squeezed the garlic bit back into the pan. When the shallots were done, I added 1/2 cup white wine and 1/2 cup of chicken broth. Once that cooked for a few minutes, I added about 1/3 cup heavy cream to that to help thicken it. By then, the chicken was done resting.
After you get the chicken out of the package, rinse it, pat it dry and make sure you get the inner bits that should be in a package inside the chicken out from it. I tossed them, but some people like to fry those separate. Then salt and pepper it (garlic salt if you have it). On the stove, heat a couple tablespoons of oil along with a bit of salt and pepper. If you've got a pan that can go both on the stove and in the oven, use it, if not, you'll just have to use two pans.
Then, add some extra seasoning--I used one meyer lemon and 6 cloves of garlic. 2 cloves I peeled and put inside the cavity of the chicken. I zested the lemon, put a pinch of the zest in the pan, put the rest in the inner cavity along with those 2 cloves. I sliced the lemon into slices and shoved those under the skin of the chicken. I put the whole chicken into the pan on the stove and cooked it on medium high for about 8 minutes. Then I put the pan in the oven at 450 for 35 minutes, adding the last 4 garlic cloves then so they could roast with the chicken.
At 35 minutes, I switched the oven off and kept the chicken in the oven for another 30 minutes. Then I took it out and put the pan back on the stove, let the juices in the chicken drain into the pan, and set it on the (clean) cuttiing board to rest for 20 minutes. While it rested, I added a chopped shallot to the pan, took out the roasted garlic and squeezed the garlic bit back into the pan. When the shallots were done, I added 1/2 cup white wine and 1/2 cup of chicken broth. Once that cooked for a few minutes, I added about 1/3 cup heavy cream to that to help thicken it. By then, the chicken was done resting.