This is a bit of a simplification of the other roast chicken recipe I have posted on here, with some changes made due to the fact that it's just chicken with garlic and onion and no veggies roasted with it as a side. The main differences are the flavor profile (much stronger on the lemon side, not so heavy on the herbs) and the method of making sure the meat stays moist while keeping the skin crispy. Since I've been cooking for my wife and I for a while, I knew it was a good idea to customize it a bit by putting extra salt, pepper and garlic on the pieces I'd be having and putting pieces of lemon in a bowl when we sat down to eat so that she could put extra juice on her plate to her heart's content. This makes 2-3 servings, depending on your appetite and what you choose to have on the side. We use bread or white rice with some of the onion on top/mixed in but it's up to you what to serve with it if you end up making this.
1 whole chicken, cut into 10 parts (2 "arms"(wing and drumette in one piece), 4 half-breasts, 2 thighs, 2 drumsticks)
5-6 large garlic cloves, finely minced or microplaned
1/2 onion, minced
1/3 cup of chicken stock
1/2 cup of olive oil
5 tablespoons of butter
3-4 tablespoons of Parmesan cheese
juice of 1 lemon, plus extra to taste once finished
Pre-heat your oven to 475 degrees Fahrenheit. Cut up the garlic (or microplane it straight into the bowl in which it'll end up), onion, then the chicken (done in this order it can all be done with the same knife and cutting board without contaminating the onion and garlic with the raw chicken). Mix the garlic, olive oil, chicken stock and lemon juice together with about 1/4 teaspoon each of salt, pepper and Adobo. Cover the bottom of a roasting pan with the minced onion and mix in about 1/2 of the sauce. Lay the chicken pieces on top, skin-side up, arranging them so the thicker pieces (half-breasts and thighs) are towards the middle and the arms are on the outside, with the drumsticks in between. With your fingers, gently separate the skin from the meat without entirely detaching it, and lay 1/2 tablespoon of butter between the skin and meat of each piece of chicken. If you have trouble with any of them (you definitely will with the arm pieces), don't bother, laying the butter on top of the skin is fine. Lightly sprinkle more salt, pepper and Adobo on the chicken, and spoon the rest of the sauce on as well. Put the pan in the oven for 15 minutes. Take the pan out and sprinkle the Parmesan cheese onto the chicken and put the pan back into the oven rotated 180 degrees from the way it was oriented during the first 15-minute period and leave it in for another 20 minutes. Cut another lemon into 4 pieces and put it in a small bowl. Once the 20 minutes is up, test the internal temperature of one of the thicker pieces of meat to make sure it has reached 170 degrees Fahrenheit. Once the proper temperature is reached, plate the chicken with some of the onion and whatever other sides you like, serve with the bowl of lemon slices, and enjoy.