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Lemon Herb Baked Chicken


Fall has finally arrived to stay. Earlier than normal this year, temps have been in the mid 80s for the high for weeks now. Fantastic because fall is the perfect time for baking. Cookies, cakes, breads, pies, and Lemon and Garlic Roast Chicken. Cook during the day when it's still cool, stick a lid on the pot and place back in the oven, and this dish stays warm until an early dinner. Perfect.

Modifications Made:
Cumin and hot paprika were omitted.

Once chicken internal temperature reached 160℉, the oven was turned off, the dutch oven had it's lid placed on top, and the chicken was allowed to rest several hours until dinner was ready.

Scaled for Likability: Great
Yes, covering the chicken means the skin will lose it's crispy crust and become soft and pliable. However, since nobody eats the skin at this table anyways, covering the chicken results in moist, tender, well flavored meat.  

Baking chickens is not a common occurrence at this table.  No reason other than it's not. Baked chicken is almost as good as BBQ turkey. Flavor combinations are limitless, prep work is minimal, and if cooked low and slow, moist chicken always falls off the bone. 

Next time a whole chicken is baked, the leftover squeezed lemons and extra garlic and rosemary sprigs will be stuffed in the cavity for a deeper flavor experience and juices will be turned into chicken gravy. Can't wait!

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