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Lemon-Pepper & Garlic Whole Chicken 🍋🧄

Servings: 6

Ingredients

  • 1 whole chicken around 5 lbs.
  • 1 Tbsp lemon-pepper seasoning salt-free, no added salt
  • sea salt to taste
  • 2 Tbsps avocado oil or olive oil divided
  • 6 fresh garlic cloves chopped
  • 2/3 cup white wine or chicken broth
  • zest of 1 large lemon
  • juice of 1 large fresh lemon
  • a handful of fresh parsley chopped

Instructions

  • Remove the chicken from its packaging and place it in a large-rimmed tray.
  • Pat your chicken completely dry on all sides including inside with paper towels then rub with sea salt all over including under the skin, cover, and allow it to sit in the fridge for at least an hour or overnight. This step helps create crispy flavorful skin by drying it out.
  • Remove your chicken from the fridge and allow it to almost come to room temperature for about 20-30 minutes before roasting.

To prepare your whole chicken:

  • Lay the chicken breast side down on a large cutting board with the legs facing towards you.
  • Use a VERY sharp knife or kitchen shears for this step.
  • Cut down either side of the spine, then repeat on the other side. Discard the spine.
  • Flip the chicken back over then press firmly and evenly on the collarbone and down the center to flatten the bird.
  • Rub your entire chicken with 1/2 a tablespoon of oil, and the lemon-pepper seasoning.
  • Preheat your oven to 400 degrees f.
  • Heat the remaining oil in a very large heavy oven-safe skillet or Dutch oven over medium heat.
  • Carefully place the chicken breast side down on the preheated skillet.
  • Weight it down with a second heavy skillet and sear for 8-10 minutes, or until the breasts and thighs are nicely golden brown.
  • Flip your chicken over (breast side up, cut side down), and transfer the skillet to the oven. Roast for about 30 minutes, or until the juices run clear and a meat thermometer inserted into the thickest part of the breast and legs reads 165 degrees f.
  • Set your chicken on a plate to rest.
  • Return the skillet over medium heat and sauté the garlic into the drippings for 1 minute, or until fragrant.
  • Add in the wine or broth and the lemon zest.
  • Bring the sauce to a boil, then reduce the heat to a low and simmer for 5 minutes, stirring occasionally to deglaze the pan.
  • Add your fresh lemon juice and the parsley and stir into the sauce.
  • Brush your roasted chicken with this lemon-garlic infused sauce and serve while hot.