2 Macs Ranch Lemon Garlic Roast Chicken

2 MAC'S RANCH LEMON GARLIC ROAST CHICKEN

A delicious, lemony, juicy roast chicken perfect for Sunday dinner. This is a Ranch favorite.

Ingredients

• 4 pounds Whole Chicken

• 1 tablespoons Garlic Powder

• 1 tablespoons Salt

• 1 teaspoons Black Pepper

• 1 pieces Lemon, zested and quartered

• 0.5 pieces Onion, quartered

• 4 pieces Fresh Thyme Sprigs (or 1 tsp dried)

• 0.5 cups Butter, softened

• 0.5 teaspoons Salt (for butter)

• 5 pieces Garlic Cloves, crushed

Steps

1. Make the Garlic Butter: Combine 0.5 cups Butter, softened, 0.5 teaspoons Salt (for butter), 5 pieces Garlic Cloves, crushed, the lemon zest from 1 pieces Lemon, zested and quartered, and thyme. Mix well and refrigerate for at least 120 minutes or overnight. Can be frozen for longer storage.

2. Preheat & Prep Chicken: Heat oven to 275°F. Remove neck and giblets from the chicken if included. Liberally coat the chicken — inside and out — with 1 tablespoons Garlic Powder, 1 tablespoons Salt, and 1 teaspoons Black Pepper.

3. Apply Garlic Butter: Spread the garlic butter both under the skin and over the top of the chicken, making sure it's well covered.

4. Stuff & Rack: Stuff the cavity with the quartered 1 pieces Lemon, zested and quartered, 0.5 pieces Onion, quartered, and 4 pieces Fresh Thyme Sprigs (or 1 tsp dried). Place the chicken on an oven-safe rack set over a roasting tray.

5. Roast: Roast at 275°F for 1½ to 105 minutes depending on the size of your bird, or until the internal temperature reaches 165°F. — Air Fryer Option: Roast at 275°F for 30 minutes breast side down, then flip and roast an additional 30 to 45 minutes.

6. Rest & Serve: Remove from oven, cover loosely, and rest for 15 minutes before slicing and serving.

   Notes

   Use a pasture-raised whole chicken for the best flavor. The garlic butter can be made the night before to save time. A meat thermometer is the most reliable way to check doneness — aim for 165°F in the thickest part of the thigh without touching the bone.