Thursday, March 6, 2014

How to make roasted chicken

 Today my wonderful mother let my brother, sister, and I help prepare some amazing roasted chicken! Yum! 

Lemon, Garlic & Rosemary Roasted Chicken

·            5 lb whole chicken, washed & dried
·            2 Tablespoons olive oil
·            ½ cup butter, softened
·            2 large springs fresh rosemary, diced finely
·            4 garlic cloves, minced
·            zest of 4 lemons
·            salt & pepper
·            Fresh lemon juice (2 to three lemons )
·            Cavity stuffing (sliced lemons, sliced onions, spring of rosemary)

1.     Preheat oven to 425.
2.     Add butter to a medium sized bowl.
3.     Add in olive oil, rosemary, garlic, and lemon zest.
4.     Stir to combine. Set aside.
5.     Generously season chicken with salt and pepper, including inside of the cavity.
6.     Brush butter mixture onto the chicken generously covering up all of the chicken.
7.     Squeeze the juice of 2 lemons all over the chicken.
8.     Stuff the chicken with lemon slices, rosemary and onions. ( we use garlic)
9.     Tie together the legs if desired.
10.  Place chicken in roasting pan.
11.  Cook for 45 minutes and then baste.
12.  Return to oven and cook for another 15 minutes or until golden. Lightly
 tent with foil if chicken is browning too quickly.
13.  Let chicken cool for 15 minute before carving.

No comments:

Post a Comment