Want a really unique method for roasting a chicken? Then look no further. This recipe will yield incredibly tender and juicy chicken. Plus…look at it! This is definitely a great dish to serve if you’re looking to impress.
This was my first time cooking a whole bird. Thankfully that responsibility does not fall on me at Thanksgiving…or any other holiday. But, I wanted something new and delicious to serve last night when I had an old friend over for dinner. It was surprisingly easy too! I will say though that we had to cook it for nearly 45 mins longer than the recipe said. I was very frustrated because my side dishes were all ready at the originally set meal time. Then they had to be reheated in the microwave while this chicken just had to keep going back in the oven again and again. So that was disappointing, but regardless, the meal still turned out great.
Also, when I planned my meals for the week, I took into consideration the fact that we would not be able to eat a whole chicken by ourselves. So tonight, I’ll be making chicken salad with the leftovers! I’ll be letting you know how that turns out 🙂
- 1 Whole Chicken
- 1 tbsp Salt
- 1/4 tsp Pepper
- 1 cup Milk
- 1-2 Lemons, sliced in half
- 2 tbsp Butter
- Preheat oven to 350 degrees F. While waiting, clean and pat dry chicken.
- Put chicken in a baking dish skin side up. Pour milk and squeeze lemon juice all over the chicken. Season with salt and pepper. (I also added parsley and oregano for a little extra flavor)
- Scatter dabs of butter all over chicken and bake for 30 minutes.
- Baste with natural juice (the sauce from the pan itself) and bake for another 20-30 minutes. (I had to cook mine for an additional 40 mins longer than this, and my chicken was actually pretty small so you'll probably want to increase this time)