Duck Fat Lemon Roasted Chicken
Duck Fat Spray
4
15 minutes
1 hours 15 minutes
American
Main Dishes
May is made for gathering — Mother's Day brunches, backyard cookouts, and Sunday dinners worth showing up for. This Duck Fat Lemon Roasted Chicken delivers crispy, golden skin and rich flavor with nothing but clean, natural ingredients. Simple enough for any night, impressive enough for any occasion.
Ingredients
1 whole chicken
2 lemons
6 garlic cloves
3 fresh rosemary sprigs
4 fresh thyme sprigs
1.5 tsp kosher salt
1 tsp black pepper, freshly cracked
0.5 tsp smoke paprika
2 tbsp unsalted butter, softened
1 yellow onion, quartered
0.5 cups chicken brother
Duck Fat Spray generous coating (this is the star!)
Directions
Preheat & Prep: Preheat oven to 425°F. Place 1 yellow onion, quartered and 6 garlic cloves, smashed in the bottom of a cast iron skillet. Pour in 0.5 cups chicken broth.
Season the Chicken: Pat 1 whole chicken (3.5–4 lbs) dry. Mix 2 tablespoons unsalted butter, softened with lemon zest, 1.5 teaspoons kosher salt, 1 teaspoons black pepper, freshly cracked, and 0.5 teaspoons smoked paprika. Rub under the skin directly onto the meat.
Stuff & Spray: Stuff the cavity with halved 2 lemons, 3 fresh rosemary sprigs, and 4 fresh thyme sprigs. Generously coat the entire outside of the chicken with Duck Fat Spray.
Roast: Roast breast-side up for 60–70 minutes until internal temp reaches 165°F. Halfway through, give the chicken another quick spray for extra crisp.
Rest & Serve: Rest 10 minutes before carving. Spoon pan drippings over the top and serve.
