Oven Roasted Lemon Chicken



1 Whole Split Chicken

Chili Powder for dusting (can use paprika)

Garlic Salt for dusting (regular salt is fine)

5 Cloves Garlic, minced

1 Large Shallot, minced

5 T Butter (split 2T, 3T)

Zest one Lemon (optional)

Juice 1 Lemon

1/3 C Parmesan Cheese, shredded

1/3C Heavy Cream

1 1/4C Chicken Stock

2tsp. Dried Thyme

1 tsp. Dried Parsley

Salt and Pepper to taste

1 1/2 C Swiss Chard (spinach is awesome substitute)

1 C Mushrooms, sliced thin (optional)


-In large oven safe pot with lid(I use my Cast Iron Dutch Oven), over medium high heat, melt 2 T Butter, dust both sides of chicken pieces with Garlic Salt and Chili Powder.  Sear each side of chicken (about 2-3 minutes).  Remove chicken from pan.

-Reduce temperature to medium. Melt rest of butter in pot.  Add in garlic and shallots, cook until fragrant, about 3 minutes.  Add in heavy cream, lemon zest, lemon juice and chicken stock.  Stir often to keep cream from burning. Bring to boil, boil about 7 minutes.

-Add in mushrooms, parsley, thyme and salt and pepper, swiss chard or spinach. Stir to combine.

-Add chicken back to pot, place lid on pot.  Bake in oven 400 degrees for 35-50 minutes or until chicken is done.  Times will vary with no oven cooking the same and also the size of the chicken pieces, smaller will obviously take less time.

-Remove from oven and allow to rest with lid removed for 10 minutes.  Great served over rice or pasta.  Enjoy!



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