Lemon-Garlic Chicken

This simple main dish showcases the appeal of roasted chicken: with very little effort, you can turn out an amazing meal. Stuff the chicken with a few fragrant basics and roast it in a hot cast iron skillet for phenomenal results. Pairs well with chardonnay and lager.

Hands-on Time: 20 min.
Total Time: 1 hr. 30 min.
Serves: 6 | Difficulty: Easy

  • 1 whole chicken (3-4 lbs.)
  • 2 Tbsp. butter, softened
  • 1 Tbsp. salt
  • Freshly ground pepper
  • 4 slices lemon
  • 2 onion wedges
  • 2 cloves garlic, smashed
  • Handful fresh parsley
  • 2 Tbsp. Kroger Olive Oil, divided
  1. Heat oven to 400°F.
  2. Pat chicken dry with paper towels. Rub butter under skin to coat meat. Rub chicken generously with salt and pepper. Stuff empty cavity with lemon, onion, garlic and parsley. Rub entire chicken with 1 tablespoon oil.
  3. Place a large cast-iron skillet in oven to heat. When hot, add remaining 1 tablespoon oil. Return to oven 1 minute until hot; swirl to coat pan. Carefully place chicken in hot pan. Roast 1 hour until temperature of thickest part of thigh is 155°F. Remove from oven; let stand 10 minutes to bring temperature up to 165°F.
  4. Refrigerate leftovers.
Nutrition Analysis:

Per serving: Calories 440, Calories from Fat 270, Total Fat 30g (46% DV), Saturated Fat 9g (45% DV), Trans Fat 0g, Cholesterol 130mg (43% DV), Sodium 1300mg (54% DV), Carbohydrates 2g (1% DV), Dietary Fiber 0g (0% DV), Sugars < 1g, Protein 39g, Vitamin A 6%, Vitamin C 6%, Calcium 2%, Iron 10%.

View Party Plan: A Festive Feast for All!