I don't know about you, but now that I've joined the Chicken Club, I need to figure out how to handle a whole chicken! I have been asking lotsa friends and wanted to share this great recipe I got from my cooking buddy, Lia.
Lemon-Rosemary Roasted Chicken
(loosely adapted from So. Living)
1 lemon, halved
1 onion, quartered
rosemary sprigs
a 4-5 lb. chicken
1/4 cup butter, softened
3 cloves garlic, minced
2 tsp fresh rosemary, chopped
1 tsp coarse salt
pepper
Preheat oven to 450 degrees. Rinse chicken and pat dry. Place 1/2 lemon, the onion quarters, and rosemary sprigs in the chicken cavity. Stir together butter, garlic, and chopped rosemary. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing between skin and meat (don't detach skin completely). Rub half of butter mixture under skin. Tie legs together with twine and tuck wing tips under. Rub remaining mixture over chicken. Place breast side up in roasting pan (or on rack). Squeeze remaining lemon half over chicken and sprinkle with salt and pepper. Bake for 30 min. Reduce heat to 400 and back until meat thermometer inserted in thigh registers 180. (45-60 min. depending on size) Enjoy!
Note: I had to cover the chicken loosely with foil for the last 30 min. of cooking as it was browning too much.
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1 comment:
This is my FAVORITE way to fix chicken in the summer. Your whole house will smell divine when this is done cooking!
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