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Lemon Chicken (from Gluten Free Girl)




Source of Recipe


Karen Tressler


Recipe Introduction


Gluten free girl


List of Ingredients




One whole roasting chicken
One whole lemon
Zest from two lemons
10 to 12 rosemary sprigs
One clove garlic
Olive oil
Salt and pepper
Optional: Parsley, sage, thyme
Potatoes and onions


Recipe



Preheat oven to 400 degrees.

Wash and cut potatoes into 1 1/2 inch or so chunks, and bring to a boil with some salt. Add one lemon and boil all for five minutes. (The goal is not to cook them through but to begin the process and to get the juices in the lemon steaming).

While potatoes are cooking, wash and clean out your chicken. Pat dry. Dip sprigs of rosemary in the boiling water for a minute and pull back out. Dry off and remove leaves from stem on all but four stems. Rough chop. Mince one garlic clove.

With mortar and pestle, mash garlic, rosemary, and zest till blended. Add olive oil to make thick paste.
Thoroughly pat dry the chicken. Rub with olive oil/spice paste making sure to cover the entire bird thoroughly.
Remove lemon from water and place inside bird with the four remaining sprigs of rosemary. And place bird in oven. Set timer for 30 minutes.

When timer goes off, remove bird from pan, add potatoes and onion (cut into chunks), stir around in chicken drippings to coat, clear space and return chicken to oven for one hour.