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Lemon Garlic Roasted Chicken
Recipe by: Cynnamyn
Prep time:
Serves:
5-7 lb roasting chicken
salt and pepper
1 whole head of garlic
1 whole lemon
Now, if ya had a covered roaster, here is something you could make
in it!
Preheat oven to 450
Wash and dry the chicken, remove giblets and salt and pepper the
cavity.
Peel the lemon in long strips. Place the lemon peel strips under the
skin of the chicken, with the yellow side against the meat. Massage
(thru the skin) the peel into the meat, so the fragrant oils are
released into the meat. Slice the lemon into wedges, and squeeze the
juice over the skin and inside the cavity. Place the wedges inside
the cavity. Separate the cloves of garlic and peel them. slice them
in half, and place several under the skin all over the chicken meat.
Put remaining garlic cloves inside the chicken.
Place the chicken in the 450 degree oven for about 20 minutes,
uncovered, so the skin browns. Cover, reduce heat to 375, and roast
for an additional 50-60 minutes, or until juices run clear when
chicken is pierced.
I serve this with a nice orzo dish, made by cooking 1 cup of orzo in
3 cups of chicken broth, to which the following has been added: one
chopped onion, sliced mushrooms, basil and drained, chopped spinach,
all sauteed in some olive oil. This is a recipe I intend to try, in
MY covered roaster, which is a German Clay pot roaster. (I guess
since clay pot cooking includes soaking the pot in water, some folks
out there would consider it steaming!) Anyway, Ive never had juicier
roasts (pork, chicken, ribs) so I'll continue to use it!
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