Roasted Lemon Garlic Chicken

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 450

Step 2

Put butter, thyme, rosemary, 1/2 teaspoon each salt & pepper, parsley, zest of one lemon, garlic and soy paste in a small bowl and mix well to combine - put about 1/4 of it into another bowl and set aside for later

Step 3

Cut the ends off the lemons (including the zested one) then cut into 1/2 inch-ish slices and spread out in one layer on the bottom of a large cast iron or oven proof skillet - pour in the vermouth

Step 4

Season the inside of the chicken with salt & pepper, then rub with some of the butter mixture, flip over and repeat salt, pepper, butter mixture then put on top of the lemons

Step 5

Put in the oven and cook until an instant read thermometer reads 165 in the breast and 175 ish in the thigh

Step 6

Remove from oven, brush on saved butter mixture, lightly tent with foil and let rest 10 minutes

Step 7

Remove foil, cut into pieces and rejoice