Garlic & Herb Lemon Chicken Recipe
Succulent chicken bathed in a garlic herb butter and topped with lemon slices.
- 1 (4-5 pound) whole chicken fryer, giblet packet and neck removed
- ¼ cup butter
- 1 lemon, sliced
- Preheat oven to 375°F. Rinse chicken and pat dry with clean paper towels. Season with salt and pepper inside and out. In small bowl, combine softened butter, Garlic Garlic Seasoning and Rustic Herb Seasoning; salt and pepper as desired. Rub all over chicken.
- Place chicken, breast side up, in a 13x9-inch baking dish. Cover top of chicken with lemon slices.
- Bake 1½-2 hours or until internal temperature of chicken reaches 165°F on an instant-read food thermometer.
Serve with steamed broccoli and potatoes.
Make Ahead & Freeze: Prepare step 1 and place in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.
Slow Cooker Directions: Place step 1 in a 6-quart or larger slow cooker; cover with lemon slices. Cook on LOW 7-8 hours or until internal temperature of chicken reaches a minimum of 165°F on an instant-read food thermometer.