Garlic-Herb Oven Baked Chicken

Ingredients

• 1 whole chicken cut into 8 pieces (1800 g)
• 1 large yellow onion, cut into wedges (250 g)
• 1 lemon, thinly sliced (120 g)
• 1/2 cup lower-sodium chicken stock (120 g)
• 3 tablespoons unsalted butter, softened (42 g)
• 1 tablespoon olive oil (14 g)
• 4 garlic cloves, finely grated (16 g)
• 1/4 cup finely chopped parsley (15 g)
• 2 teaspoons fresh thyme leaves (2 g)
• 1 teaspoon sweet paprika (2.5 g)
• 1 1/2 teaspoons fine salt (9 g)
• 1/2 teaspoon black pepper (1 g)

Instructions

1. Prepare pan. Heat oven to 425°F (220°C). Spread onion wedges and lemon rounds in a metal roasting pan and add stock around them. Pat chicken thoroughly dry; arrange dark meat and wings skin-side up with open spaces.
2. Season. Mix softened butter, oil, garlic, parsley, thyme, paprika, salt, and pepper until uniform. Rub one-third beneath the skin and spread the remainder in a thin, even layer over every exposed piece.
3. Start dark meat. Roast thighs, drumsticks, and wings for 15 minutes. Add breast pieces skin-side up to the open spaces without placing any skin in the stock or crowding the pieces against one another.
4. Finish. Roast 25 to 35 minutes more, checking individual pieces at the lower time. Remove breasts at 165°F (74°C) and dark pieces at 175°F (80°C), transferring each finished cut to a clean platter immediately.
5. Rest. Rest chicken uncovered for 10 minutes to protect the browned skin. Skim excess fat from pan juices, taste them, and spoon them around rather than over the pieces with roasted onion and lemon.

Notes

• Individual cuts finish at different times, so transfer each piece as it reaches its target.
• The 50-minute cook time includes up to 40 minutes roasting and a 10-minute rest.
• Refrigerate meat for 4 days or freeze deboned portions and stripped bones for 3 months.

Nutrition Facts