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Lemon Garlic Kirkland Chicken

This dish is my other "go to." I usually cook with the lemon juice out of the bottle but for the sake of the video, I used "real" lemons and actually used lemon zest! I may make more of an effort to buy REAL lemons now! The zest really adds to your dish!
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 4


  • 2 tb Avocado oil
  • 1 whole Kirkland Organic Chicken
  • 1 1/2 tsp Kirkland crushed garlic
  • 1 tsp Kirkland salt
  • 1 tsp Kirkland ground pepper
  • 1 lemon juice or 1/4 cup juice
  • 1 tsp lemon zest optional

​The Sides

  • 1 cup Carrots


  1. Pre-heat your oven to 400 degrees. Melt the butter over medium to high heat on the stove. Mix in all the chopped vegetables (carrots, celery and onion) until the onions look almost translucent. (This usually takes 5 -6 minutes.) Turn off the stove until the chicken is prepared. Clean the chicken and remove the insides (if there is anything inside the body of the chicken). Place the chicken on a foiled dish that will fit the chicken and a few vegetables. Before putting the flavorful topping, be sure to make about a 1-2 inch incision where the leg and body meet. This allows for the heat to run through the chicken's center more effectively.
  2. Next, lets make the topping for the chicken. Whisk together all of the other ingredients: Avocado oil, Kirkland crushed garlic, Kirkland salt, Kirkland ground pepper, lemon (juice) or 1/4 cup juice, and lemon zest (optional). Pour the items that were whisked together on top of the chicken. Cover the chicken with foil and place the dish in the oven. This dish will bake for 1hour and 15 minutes. You know the chicken is done when the juices from the chicken run clear. If the juices are pink, put it back in the oven for a few more minutes.