Wednesday, March 16, 2011

Roasted Lemon Chicken With Greek Yogurt Sauce

I unfortunately did not get a picture before we ate all of this meal.  It was that good.

Roasted Lemon Chicken
1 whole chicken, washed and pat dry
Kosher salt
Fresh cracked pepper
Onion powder
Garlic powder
2 T. Coconut Oil
2 T. Butter 
2 Lemons
  • Preheat oven to 450.  
  • Melt butter and oil and stir in juice from 1 lemon.
  • Wash the chicken and pat dry with paper towels.  Place in a greased. 13x9 pan.
  • Pour the oil, butter lemon mixture on chicken and rub in, get it on the inside as well.
  • Rub all dry ingredients on chicken.
  • Poke holes in remaning lemon and stuff inside the chicken.
The chicken can be put in the fridge at this point until ready to cook, I did it for 4 hours and it could go up to 24 hours.  
  •  Place chicken in oven and roast on 450 for 20 minutes.
  • Turn down to 400 and roast an additional 40 minutes or until juices run clear.

Greek Yogurt Sauce
Serves 4
Recipe provided by the Greek Gods
Adding Greek yogurt to this dish adds moisture and a tangy burst of flavor, making it the perfect way to spice up a normal chicken dish. Serve with grilled vegetables and tabouleh for a delicious, healthy Greek meal.
1 cup greek yogurt
2 tablespoons lemon zest, finely grated
1 1/2 tablespoons lemon juice (preferably fresh squeeze)
2 tablespoons fresh oregano, finely chopped
2 tablespoons fresh parsley, chopped
2 wholes clove garlic, peeled and diced
1/4 teaspoon salt
1/8 teaspoon pepper, freshly ground
Combine yogurt, lemon peel and juice, oregano, parsley, garlic, salt and pepper.
Spoon the Greek Gods Greek Yogurt over the chicken and serve.

1 comment:

Susan said...

I can see by reading it why it was so good. I'm going to give it a go!