Chicken: Rosemary Lemon Chicken
Source of Recipe
unknown
List of Ingredients
1 roasting chicken -- (5-6 pound)
2 large lemons
1 bunch fresh rosemary -- (or use dried
-- leaves)
olive oil
salt and pepper to taste
2 pounds small red potatoes
2 packages frozen green beans -- 9oz, thaw, drain*
Recipe
* I sometimes use fresh.
Prep time: start 3 hours before you want to serve this.
1.Preheat oven to 350 degrees. Remove giblets and neck from chicken,
reserve for something else. Rinse chicken, drain and pat dry.
Working with chicken breast side up, fold wings toward neck, then fold
up and under back of chicken so they stay in place.
2.Cut lemon in half, squeeze enough juice from one half of lemon to
make one tablespoon, cut remaining lemons into large chunks (I have
used reconstituted lemon juice and substituted limes for the chunks of
lemon with no problem)
3.Place lemon chunks and 2 sprigs of fresh rosemary (or 1 tsp dried)
inside body cavity of chicken. With string, tie legs and tail
together. Insert meat thermometer into thickest part of meat between
breast and thigh (I don't do this) being careful not ot touch
thermometer to bone. Place chicken, breast side up, on rack just
large enough to hold chicken in large open roasting pan (I just put it
in a bigger, metal roasting pan! Metal seems to work better than
glass, more juices)
4.In a cup, mix 2 tbsp frsh minced rosemary (or 2 tsp dried), 2 tbsp
olive oil, 1 tsp salt, and 1/4 tsp pepper. With a pastry brush, brush
chicken with mixture.
5.Cut each potato in half. Place potatoes around rack in roasting
pan, drizzle with the 1 tbsp lemon juice and 3 tbsp olive oil and
sprinkle with 3/4 tsp salt and 3/4 tsp pepper. Toss to coat well.
6.Roast chicken in 350 degree oven for 1 hour and 15 minutes, basting
chicken and potatoes with pan drippings occasionally. When chicken
turns golden, cover loosely with a tent of foil.
7.Add green beans to roasting pan, toss with potatoes. Roast 1 hour
longer, basting chicken and veggies occasionally with pan drippings,
or until meat thermometer reaches 175 to 180 degrees farenheit ( I
find the times to be pretty reliable, add 15 more minutes if you want
to be extra sure). Remove foil during last of roasting and brush
chicken again with pan drippings for attractive sheen (this chicken is
GORGEOUS!)
8.To serve, place chicken on large platter, remove string. Arrange
potatoes and green beans around chicken. Garnish with rosemary before
serving. Makes about 8 servings.
|
|
member logon
