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Roasted Chicken

08-Mar-2007
 
 
 
One of my favorite recipes is one of the simplest – although it’s no 30 minute meal!  It takes a little time but it’s time that you have to sit and enjoy a glass of wine, a little conversation, to relax from the hectic day before you sit down to eat.  And the leftovers are great many different ways – a little time upfront yields savings on future days. 
 

Roasted Chicken

1  4lb to 5lb chicken

1 large onion, 2 small or 2 shallots

1 or 2 lemons

Several sprigs of rosemary

Several garlic cloves

Olive oil

Salt and pepper

Remove any giblets from the cavities of the chicken. Slice part of the onion into rings and place in the bottom of the 9×12 baking pan.  Cut the balance of the onion into wedges.   Cut a few lemon slices and place in the bottom of the baking pan.  Cut the balance of the lemon into wedges.   Place 2 or 3 sprigs of rosemary into the baking pan. 

The lemon, onion and rosemary in the pan create a flavorful baking rack for the chicken.  

Stuff the cavity of the chicken with the onion and lemon wedges, the additional sprigs of rosemary and the garlic cloves.   Tie the chicken legs and wings close to the body.  Place the chicken breast side up in the baking pan.  Coat the chicken with oil and season with salt and pepper.  

Bake at 375°F for 75 – 90 minutes, until chicken is cooked through.  Remove from oven and let cool slightly before slicing. 

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