Oven Baked Lemon Chicken

I love the feeling of eating comfort foods. It makes you warm and fuzzy. I discovered this recipe when I was searching for a baked chicken recipe and now I can’t stop making it. Begin by brining a whole chicken for at least 1 day. Learn more about brining by checking out this recipe on my blog.

For this recipe, you will need 1 whole chicken, 2 lemons, 1/4 cup butter, thyme, salt and pepper.

To speed up the cooking process, butterfly the chicken by cutting carefully along the breast side of the chicken. (I like cutting mine this way but you can also cut it open from the other side too). To help it lay flat, I scour and crack the rib bones.

Because you brined your chicken, don’t salt it. Instead all you need is some thyme. Generously sprinkle the thyme all over you chicken. Before placing your chicken on the baking tray, cut 1 lemon into slices. Cut the other lemon in half and squeeze the lemon juice all over the chicken. Cut the remainder of the lemon and place it on top of the chicken.

Cut 1/4 cup of butter into cubes. Gently peel back the skin of the chicken and place a cube of butter underneath. Place the rest of the butter in nooks and crannies. The butter gives the chicken a nice rich flavour and helps make the skin crispy. As an option, you can cut some green onion into 2 inch pieces and place on the chicken.

Bake the chicken in a 400 degree oven for about 1 hour or until the chicken is cooked fully. To get really crispy chicken, baste the chicken in the buttery juices every 20 minutes.

When the chicken is done, remove from the oven and let it sit for 10-15 minutes before you cut it. Enjoy this chicken with a salad and mashed potatoes!