*Get more recipes from Raining Hot Coupons here*
“PIN IT” If you like it (by clicking the button below)…
Follow me on Pinterest:
Spring Roasted Chicken Is an Everyday Celebration
My mom used to make Spring Roasted Chicken for Sunday dinner and special occasions. But why save this simple to make dish for special days? Break out the chicken and lemons, folks, because this is a dish for every day! Common seasonings make this dish divine!
Whole or Pieces for Spring Roasted Chicken?
It just depends on what you have or what’s on sale as to what type of chicken you want to use. I’ve made Spring Roasted Chicken with whole chickens, and I’ve used chicken pieces before, and they all turn out amazingly juicy and tender.
The Spices Make Spring Roasted Chicken Fresh and Bright
The lemon adds a tangy taste that is refreshing and reminds you of a beautiful sunny spring day. Paired with a nicely peppered skin, you’ll have an explosion of flavor on your taste buds that can’t be beat. Sea salt brightens the lemon flavor, bringing out the sweetness of the fruit. Oregano brings the balance between salty, sweet, and savory, adding a complex earthy note that is unparalleled. Add them all together and you have a delicious chicken dish that is simply called Spring Roasted Chicken.
- 2 lbs chicken, whole or pieces
- 2 lemons, sliced
- Heat oven to 350 degrees F.
- Place the chicken in a baking dish, skin side up.
- Sprinkle with salt, pepper, and oregano liberally.
- Place the lemon slices over the chicken.
- Cover with aluminum foil and wrap tightly.
- Bake for 2 hours, until juices run clear and a cut to the thickest piece shows no pink.
- Remove foil and increase heat to 425 degrees F. Brown the skin for about 10 minutes.
- Serve hot with lemon slices.
Spring Roasted Chicken Works in the Crock-Pot Too!
If you are short for time in the afternoon, toss all the ingredients in the Crock-Pot with a splash of white wine and set your pot to low in the morning. Spring Roasted Chicken will be ready for you by the time dinner rolls around and you will have a delicious dinner waiting for you!
2 lbs chicken, whole or pieces
2 lemons, sliced
Heat oven to 350 degrees F.
Place the chicken in a baking dish, skin side up.
Sprinkle with salt, pepper, and oregano liberally.
Place the lemon slices over the chicken.
Cover with aluminum foil and wrap tightly.
Bake for 2 hours, until juices run clear and a cut to the thickest piece shows no pink.
Remove foil and increase heat to 425 degrees F. Brown the skin for about 10 minutes.
Serve hot with lemon slices.
Make an everyday dinner special and make Spring Roasted Chicken!