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The only trick to this recipe is to plan ahead (really, that’s it)—because the oven and cast iron skillet do most of the work. With some recipes that cook at high heat, the difference between a juicy chicken and a dry one could be minutes (and frankly, who can handle that kind of stress). Instead, this recipe cooks for a longer time at a lower heat (think rotisserie-style), so there’s no need to worry about being precise about pulling the chicken out at the perfect time. Carving is also pretty much a no-brainer considering the chicken comes out fall apart tender. Serve this with a simple green salad dressed with lots of lemon juice and some good, peppery olive oil.
1 whole chicken, around 4-5 lbs
1 lemon, quartered
1 head of garlic, cut in half
8 sprigs of thyme
2 tbsp butter, melted
1 tbsp onion powder
1 sweet onion, quartered
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Estd. 2019
info@sweetjuly.com
Oakland, CA
© 2023 Sweet July, All Rights Reserved
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Take 20% off your first order
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