Tuesday, November 01, 2005

Lemon Rosemary & Garlic Roast Chicken

Lemon, Rosemary and Garlic Roast Chicken

This recipe serves: 4

Preparation time : 15 minutes
Cooking time : 1 hour 30 minutes

Ingredients
1 whole chicken, about 5 pounds
salt to taste
freshly ground black pepper
2 lemons, one thinly sliced and one halved
2 medium onions, peeled and halved
8 cloves garlic, peeled
1 bunch fresh rosemary
1 tablespoon butter, optional
1 teaspoon olive oil

Cooking Instructions
1. Preheat the oven to 350°F.
2. Rinse the chicken inside and out with cold water. Pat dry with paper
towels.
3. Season the cavity of the chicken with salt and pepper and line it
with
the lemon slices. Add the onion halves, garlic and rosemary to the
cavity.
4. Squeeze the juice from the lemon halves all over the chicken and
stuff
the lemon halves into the cavity.
5. Place the chicken on a rack in a roasting pan. Run your finger under
the
skin of the breast and thigh to loosen it and then rub the butter
evenly
between the meat and skin (optional). Drizzle the olive oil over the
skin.
6. Roast the chicken in the oven for 1 1/2 hours or until a thermometer
inserted into the thickest part of the thigh registers 160°F.
7. Let the chicken rest for 15 minutes. Remove and discard the skin
before
carving.

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