Steve and I put in some serious teamwork with last night. This is a simple, throw together one-pan dish that’s savory, garlicky and delicious! Steve quartered two chickens and it’s easier than you might think! You really need a good knife for this, so I be sure to check out my recommendations below.
We served this with Easy Garlic Sautéed Broccoli and my new favorite, shirataki noodles. Super low calorie and yummy. I combined one in spinach and one original spaghetti style. I quickly toss them in butter and parmesan cheese, even went a little crazy tonight and added prosciutto! Mmmmm mmm!
- Two whole chickens, quartered
- 2 lemons, quartered
- 1 white onion, rough chopped
- 3 cloves of garlic, halved
- Fresh rosemary
- Fresh cilantro
- Poultry seasoning
- Wash chicken and pat dry. Using a sharp carving knife, quarter each chicken and add to a large roasting pan.
- Add poultry seasoning, I used Brock Masterson’s Poultry Dust and put in the fridge uncovered while you prep the other ingredients. When you dry out the chicken a little bit, the skin gets crunchier.
- Add lemon, onion, garlic, cilantro and rosemary, toss with olive oil and squeeze some of the lemon for added juiciness.
- Bake skin side up in a pizza oven for approximately 40 minutes, turning halfway through, until chicken temperature reaches 165 degrees.
- Note: For a traditional oven, cook at 400 degrees on roast or on a grill setup for indirect heat for approx 20-25 minutes and toss. Cook again for another 20 minutes until chicken temp reaches 165 degrees.