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Monday, January 26, 2009

Roasted Chicken with Garlic, Rosemary, and Lemon

Every cook should should have a roasted chicken recipe and this is mine. It’s the perfect “company” meal that is not only easy on the pocketbook but also never boring. 
roasting pan
skillet for gravy or if you have a stove top safe roasting pan just use that
2 whole bulbs of garlic (Remove the outer skins, cut the tops off and separate.)
1 roasting chicken (4-5 lbs.) or buy 2 and cook up both at the same time side by side in the pan
Salt & fresh ground pepper
2 lemons scrubbed clean, each cut in quarters.
A few springs of fresh rosemary
Butter (2 tablespoons room temp)
Olive oil (2 tablespoons)
1/2 -1 cup white wine if you want to make a simple gravy
 Rinse and pat dry the chicken.
Rub the butter and oil all over the chicken
Sprinkle the salt & pepper all over and inside the cavity of the chicken
Squeeze the lemons inside the cavity and then place half of the lemons inside along with a few sprigs of rosemary.
Place some of the cloves inside the cavity.
Tie the 2 legs together and tuck the wings under.
Put the chicken into the pan and  add the rest of the garlic and the lemon beside Mr. Chicken.
Roast at 275 for about 4 1/2 hours ( the internal temp will read 155 degrees because it will continue to cook after it is removed from the oven)
Remove the chicken and allow it to sit for15 minutes before cutting. After you remove the chicken remove the lemons and set aside, discard the rosemary, and set the garlic aside. Carve the chicken, or in my case "hack" the chicken up and place it on a tray.
Place the garlic and lemon all along the edges of the chicken, they are both edible!
Place a fresh sprig of rosemary on top.
Gravy: Pour the juice through a fat remover if you have one and then pour into a skillet. Place the pan skillet the stove top and heat up on medium high heat. Add 1/2 cup white wine along with 1/2 cup of water and cook until reduced by about half.

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