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LEMON ROSEMARY CHICKEN




Source of Recipe


Elaine


List of Ingredients




1 tbl. coarsely chopped fresh rosemary
3 garlic cloves, minced
1/4 cup fresh lemon juice
1/4 cup olive oil
1/4 cup Dijon mustard
Sea salt and freshly ground black pepper to taste
1 (3- to 3 1/2-lb.) chicken
6 sprigs fresh rosemary
6 sprigs fresh thyme
1 cup water or chicken stock



Recipe



1. To make marinade, combine chopped rosemary, garlic, lemon juice, olive oil, mustard, sea salt and black pepper and whisk to mix well.

2. Place chicken in bowl with marinade. Cover and refrigerate two to four hours.

3. Preheat oven to 425 degrees. Remove chicken from marinade. Generously salt and pepper and place sprigs of rosemary and thyme under the skin.

4. Place chicken, breast side down, on a rack in a large casserole or oven-proof baking dish. Roast for 45 to 50 minutes or until golden brown and juices run clear. Pour water into casserole as chicken is cooking to prevent the pan from burning. About halfway through the cooking process, turn breast side up for browning.

5. Transfer chicken to serving platter, carve and serve.

In the summer, I change the marinade, eliminating the Dijon mustard and rosemary and placing finely chopped lavender and thyme under the skin of the chicken. Lime juice can be used in place of the lemon juice in the marinade.

Serves 4.