Roast Lemon Chicken in our Baker

Have you heard of beer chicken? Well this is that, just elevated! Our beautiful chicken baker holds the chicken upright, while steaming it with wine and fresh herbs. This is an easy weekend night dinner that everyone will enjoy.

Use whatever veggies you have on hand.


Serves 4



Ingredients:


1 whole chicken

1/2 cup white wine

1/2 lemon, cut into wedges

Zest of 1 lemon

2 tbsp olive oil

2 sprigs each, thyme, rosemary and sage.

2-3 garlic cloves, minced

2 large carrots, cut into 2" pieces

1 large onion, cut into 8

2 large potatoes or 10 small baby potatoes, cut into 2" pieces

12 brussel sprouts, halved

S&P


Directions:


Clean and pat dry the chicken. Season cavity with salt and pepper.


Cut half the herbs up into small pieces and add to a small bowl.


In the funnel of the baker, add wine, lemon wedges and sprigs of herbs.


In the small bowl with herbs, add lemon zest, garlic, olive oil, salt and pepper.


Fit chicken on baker with the cavity opening surrounding the funnel. Spread the chicken with herb and oil mixture.


Arrange cut veggies around base of chicken.


Place chicken in cold oven at 400°. (This allows the baker to come to the proper heat at the same time as the oven so it doesn't crack).

Cook for approx 1 1/4 hours or until chicken is golden and juices run clear.


Enjoy! xx 2DA