Citrus Roasted Chicken
Makes 6 servings
|1||large foil cooking bag|
|1||tablespoon all-purpose flour|
|1||whole chicken (3 to 4 pounds)|
|1/2||cup chopped onion|
|Juice of 1 lemon|
|Juice of 1 lime|
|2||teaspoons grated lemon peel|
|1/2||teaspoon dried thyme leaves|
|1||tablespoon fresh minced parsley|
- Preheat oven to 450°F. Place foil bag in 1-inch-deep baking pan. Spray inside of bag with nonstick cooking spray. Dust with flour.
- Remove any excess fat from chicken; discard. Place onion in chicken cavity and rub skin with butter. Place chicken in foil bag. Squeeze juice of lemon and lime over chicken. Sprinkle with grated lemon peel, salt and thyme. Seal foil bag.
- Bake 1 hour or until juices run clear and thermometer inserted in thickest part of thigh registers 180°F. Remove from oven. Allow to cool 5 minutes before opening bag. Slit open top of bag to expose chicken; return to oven to brown skin, if desired. Garnish with fresh parsley and reserved juices.
For more citrus flavor, add thinly sliced rounds of lemon and lime to the foil bag. The fruit will add more aroma as it cooks with the chicken.
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