Roasted Lemon Chicken with Root Vegetables
I got this recipe from my sister Ellie. She is an excellent chef in her own right and a much better baker than me!
2 small/medium sized lemons, washed
6 cloves garlic
2 ½ teaspoons coarse salt, divided
5 tablespoons olive oil, divided
1 ½ cups of chicken broth
3 Potatoes, cut into wedges
3 Carrots, cut into ½ inch discs
3 Parsnips, cut into ½ inch discs
Preheat the oven to 400 degrees. Remove the giblets and any fat from the chicken cavity. Roll the lemons on the counter with your hand to soften, then prick with a fork, going all the way through the rind of the flesh. Cut one of the lemons in half. In a small bowl, mash the garlic with 1 ½ teaspoons of the salt until a paste forms. Rub half this paste inside the chicken and then stuff one and one half of the lemons into the cavity. Add 3 tablespoons of the oil to the rest of the garlic paste and rub the mixture on the outside of the chicken. Place the cut up vegetables in a roasting pan, tossing with the remaining salt and oil, and form a make-shift rack for the chicken to rest on. Place the chicken on top of the vegetables and pour the broth into the bottom of the pan. Squeeze the juice from the lemon half into the broth. Roast for 60-65 minutes, basting with the pan juices halfway through the cooking time, until a meat thermometer inserted into the thickest part of the thigh registers 180 degrees Fahrenheit, juices run clear when pricked with a fork, and the drumstick moves easily in its socket. Cover the chicken and let rest for 10 minutes before carving. Serve with the pan juices.