Garlic Lemon Roasted Chicken
- 4-5 lb whole chicken
- olive oil
- salt and pepper
- 1 lemon
- 1 head of garlic
Place the chicken in a Dutch oven or roasting pan. Remove giblets and tuck wings under the breast. Pour a few tablespoons of olive oil onto the chicken, and sprinkle it with salt and pepper. Slice the lemon and garlic head in half. Stuff half of the garlic head into the cavity. Squeeze half the lemon juice over the outside of the chicken, then stuff the lemon half into the cavity. Stuff the other half of the garlic head into the cavity. Squeeze the other half of the lemon juice into the cavity, and stuff the lemon into the cavity. Massage the lemon juice, olive oil, salt and pepper into the skin. Bake at 375 F for about 1 1/2 hours, basting occasionally, until the juices run clear. Let the chicken rest for 10-15 minutes before carving to redistribute the juices.
I’m making boiled red potatoes and sauteed yellow squash to go with this chicken. This squash recipe is my go-to in the summer when I’m sick of plain old boiled squash. It’s good with yellow or green squash.
Sauteed Summer Squash
- 3 yellow or green squash (or a mix)
- 1 garlic clove, finely minced
- 1 tsp olive oil
- salt and pepper to taste
Shred the squash using a box grater. Saute the garlic and squash in the oil in a large pan. The squash will release a lot of liquid, so continue cooking until it’s mostly gone. (You can drain it if you don’t want to wait that long.) It will take 10-15 minutes. Add salt and pepper to taste. You can add parmesan cheese if you like, like Ed’s mom Marie does. It’s good with or without the cheese. Serves 2 hungry squash-eaters.