Wednesday, May 24, 2006

Balsamic Roast Chicken, Baked Lemon Chicken

Balsamic Roast Chicken

4 1/2 lb Roasting chicken
1 T. Fresh rosemary or 1 TSP. dried
1 lg Clove of garlic
1/4 tsp. Salt
2 T. Extra virgin olive oil
Freshly ground black pepper
8 Sprigs fresh rosemary
3 T. To 4 T. balsamic vinegar blended with 1/2 tsp. brown sugar

Mince roseamary with garlic and salt.
Rub olive oil over chicken, then rub in herb mixture.
Sprinkle with pepper.
Put 2 rosemary sprigs in cavity then cover with plastic wrap.
Refridgerate up to 24 hours.
Preheat oven tp 250F.
USe a small heavy roasting pan and place chicken in breast- side down.
Roast 20 to 25 minutes per pound.
Baste every 15 minutes with pan juices.
During last 30 minutes of roasting turn chicken over to brown breast.
If chicken is still not brown enough turn heat up to 475 F
and brown about 10 minutes.
Present chicken whole on a heated serving platter, drizzle
with Balsamic vinegar and sugar.
Carve and scatter with remaining rosemary sprigs.
Serves 4 to 6
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Baked Lemon Chicken

4 Boneless chicken breasts
1 Stick of butter
1/3 c. Lemon juice
1/2 c. Flour
1/2 c. Minced onion
1 Clove minced garlic
1 tsp Salt and pepper

Bone and pound the chicken breasts.
Dredge with flour.
Melt the butter in a baking pan.
Coat chicken on all sides, turning skin side up if not boneless.
Bake at 375 degrees, brushing with pan drippings for 30 minutes.
Meanwhile, make the lemon baste, where you mix 1/3 cup
lemon juice, minced onion, garlic and salt and pepper.
Brush chicken with part of the baste, and bake, brushing
with the remaining baster for 30 minutes longer or until
done.

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