Sunday, December 19, 2010

Roast Lemon and Herb Chicken

All the credit for this recipe goes to Nigel, since he was the master chef for the Roast Chicken. He's been talking about making this chicken for a long time, and we finally had a chance to make it recently. It turned out really well, although N claims that we could try to make it healthier next time by using less butter.



Roast Lemon and Herb Chicken

1 whole chicken
4 tbsp. butter
3 cloves garlic, minced
1 tbsp. fresh rosemary, chopped
1 tbsp. fresh thyme
1 tsp. cayenne pepper
Salt and Pepper
3 lemons, quartered

5 red potatoes
2 large carrots, sliced
3 cloves garlic, whole
2 shallots, halved

Preheat oven to 450F.

Rinse chicken and place in a glass baking dish. If chicken legs are tied together, unhook legs. 

Prepare rub for chicken:
Chop herbs (sage, rosemary), mince garlic, and then mix with chili powder, salt, pepper, and juice from a quarter of a lemon. 

Massage the entire chicken with butter, including under the skin of the breasts, and legs. Then, massage the rub over the entire chicken and under the skin of the breasts and legs.

Cut remaining half of lemon into chunks and stuff into cavity of chicken. Rehook legs using the string. 

Mix carrots, potatoes, salt, and pepper with some olive oil. Arrange in the baking dish around the chicken. Place the rest of the lemon quarters, shallots, and whole garlic cloves around the dish.

Bake at 450 for 20 minutes, this will help seal in the juices. After 20 minutes, turn the heat down to 350 and cook for about another hour. Every so often, baste the chicken with the juices from the bottom of the pan.

When the chicken is cooked, remove from the oven and let stand for 10 minutes before cutting. 


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