Forget the Rotisserie Chicken! You will fall in love with the crispy skin and smoky lemon garlic butter of this Oven Roasted Chicken Recipe, an easy, gluten free, paleo weeknight meal the family will love!
As a woman .. no… as a human… I absolutely hate that word.
Why? Because I do it … I compare all the time!
Here’s the thing about comparison. I gain nothing by it. But I continue to do it anyways.
There are seasons when I rest on who God says I am, when I don’t worry about what the world says. Comparison for me can be compared to a scab that is just about to heal. But instead of letting it heal, I pick it and then its starts bleeding all over again. What’s the point!
4 lb. whole chicken
2 tablespoons butter, softened
2 tablespoons olive oil
1 tablespoon lemon zest
1 tablespoon lemon juice
2 garlic cloves, minced
½ teaspoon dried sage
¼ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon ground pepper
1 lemon, halved
3-4 slices of lemon
- Step 1
Preheat oven to 375.
- Step 2
In a bowl mix butter, olive oil, lemon zest, lemon juice, garlic cloves, dried sage, smoked paprika, salt, and ground pepper. Mix together set aside.
- Step 3
Clean neck, gizzards, and other parts out of the whole chicken. Run over over entire chicken to clean. Pat dry.
- Step 4
Place chicken in a roasting pan.
- Step 5
Rub lemon garlic mixture all over chicken (be sure to put some under the skin as well).
- Step 6
Stuff the bird with 1 lemon that has been halved.
- Step 7
Place 3-4 slices of lemon on top of the bird.
- Step 8
Bake for 1 hour 40 minutes, or until internal temperature is 170 degrees.