Baked Garlic Lemon Chicken
1 whole chicken (3lb—clean –remember to take out the inside package if there is one and wash and pat dry—set aside)
1 package of Hidden Valley dried Ranch dressing
1 Tablespoon garlic powder
1 Tableapoon onion powder
1 Tablespoon Tony Chachere’s
1 teaspoon crack black pepper
(In a medium size bowl…mix all the seasoning together)
1 stick UNSALTED butter
***To make the skin really crispy lather the butter all over the chicken then sprinkle the seasoning all over the chicken.
Stuff with 1 lemon (sliced in half…and take out any seeds), 1 small onion, 4 cloves garlic
**Wash 4 medium size potato and cut into 4 and lay on bottom of the baking pan.
Lay the chicken on top of the potato.
Preheat oven to 400
Taking the chicken and lay on top of the bed of potato and butter the whole chicken. Next, sprinkle with the seasonings. Taking a big of FOIL WRAP cover the chicken really well.
Cover the chicken for 45 minutes …then uncover and bast with the drippings then bake for another 45 minutes.
Last few seconds…turn your oven to broil so the top of the chicken would be nice and crispy. Let the chicken rest for at least 15 minutes before you cut into it.
Cut the chicken into pieces..serving size.
Serve with rice pilaf or potato.
*** you can use the drippings and add some soy sauce and squeeze some lemon and use that as a dipping sauce