Poulet au four

Lemony, salty, and savory? Check. This chicken is going to make you think, “where have you been all of my life?” Bonus: It’s low carb. And did we mention, it’s loaded with citrusy flavor? Don’t save roast chicken for Sundays, you can have it any night of the week!
Lemony, salty, and savory? Check. This chicken is going to make you think, “where have you been all of my life?” Bonus: It’s low carb. And did we mention, it’s loaded with citrusy flavor? Don’t save roast chicken for Sundays, you can have it any night of the week!
USMetric
4 servingservings

Ingredients

  • 3 lbs 1.4 kg chickenchickens
  • salt and pepper
  • 2 teaspoons 2 teaspoons barbecue seasoning
  • 513 oz. 150 g butter
  • 1 1 lemon, cut into wedges
  • 2 2 yellow onionyellow onions
  • 4 tablespoons 60 ml water

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Take out the chicken. Dry thoroughly with paper towels. Salt and pepper all over the inside and outside of the chicken. Don't skimp on the salt. Rub in the barbecue spice. Place in a greased deep baking dish.
  2. Peel and cut the onion into wedges and place around the chicken. Same with the lemon. Put sliced butter on the chicken.
  3. Place the baking dish in the oven, lower rack, and bake for 1½ hour or more, depending on the size, in 350°F–400°F (175°C–200°C). Baste the chicken with drippings every now and then and add water if needed.

Tip!

If you want a stronger lemon taste you can put a piece of lemon inside the chicken. Save the drippings and make a sauce if you want. If giblets were a part of the chicken when you bought it, they should not be thrown away. Place them around the chicken, it gives flavor to the pan juices. You don’t have to eat them if you don’t want to. Garnish this amazing chicken with fresh lemon for even more visual appeal!

7 Comments

  1. Janknitz
    It always amazes me to see how European butter cuts like cheese and holds its shape because of the fat content. American butter does not do that!
  2. OldCrock
    Yum. I always boil up the giblets to make stock for the gravy.
  3. Roxy
    I do love a good roast chicken. I would shove the butter under the skin for even more chickeny buttery goodness!
  4. Martina
    I love the recipes of Anne Aobadia and I am asking if her coock book was also published in English language or not? I would like to have it.
    My second question is concerning the cake graph which is visible via phone cell but when I open the recipe on PC, the graph is not there. What is wrong???
    Reply: #6
  5. Daci
    My next door neighbor gave me a dressed pheasant one day,and suggested I use vinegar on it. Well I did,along with sage,garlic,butter,salt,pepper and a dash of curry. It was wonderful!
    So if you don't have lemon,try vinegar.
  6. Zepp
    I have a PC and I see it.
  7. Ian
    A great recipe! We have this every Sunday night now.
    You can put the butter between the skin and the meat.
    The leftover bones make a good bone broth boiled up in water.

Leave a reply

Reply to comment #0 by