Honestly, roasting a chicken is the best thing that can happen to your lunches (watch Tuesday’s video here). Having a shredded chicken in your fridge means toppings for salads, accompaniments for quesadillas, or even throw-ins for quick soups. Initially, you are going to have to spend about $10 on the chicken but when you have leftovers throughout the week, it definitely pays off.
Lemon is awesome for chicken, their marriage is totally beautiful and you they will be together forever. When the chicken cooks, it creates this awesome lemony, onion sauce in the bottom of the pan and leaves the lemons so delicious- I had my boyfriend straight up snacking on the peels, it’s that good. He’s totally cringing as he reads that, but it’s so true. Make this chicken. Have your boyfriend eating lemon peels. Logic.
Roasted Chicken with Lemon, Paprika and Thyme
- 3 lemons, halved
- 1 white onion
- 1 whole chicken, 3-4 pounds
- 2 tablespoons olive oil
- Salt and pepper
- 1 tablespoon paprika
- 1 tablespoon dried thyme
- Preheat your oven to 425°F.
- Place the lemons in a medium dutch oven or covered baking dish that will hold the size of your chicken. Cut the onion in half and then into quarters so you get 8 chunks of onion. Add them to the lemons
- Rinse and pat dry the chicken with a paper towel. Rub with olive oil and sprinkle with a generous amount of salt and pepper, enough to cover the entire surface of the chicken. Sprinkle with paprika and thyme on both sides.
- Nestle the chicken into the lemons and onions and cover. Bake chicken for about 20 minutes per pound of chicken (My 3.5 pound chicken took about 1 hour and 15 minutes) or until the internal temperature of the chicken is 175°F.
- Serve with rice or steamed vegetables. Let the chicken come to room temperature before you shred for leftovers!
Stay tuned for next week’s Stupid Good Summer School:
How to Dice Tomatoes
School may be out for the summer, but it’s time to get your kitchen game onto the honor roll! ‘Stupid Good Summer School’ features a technique every Tuesday, and a recipe using that technique every Thursday.