Sunday, March 23, 2014

Rosemary, Lemon and Garlic Roasted Chicken

My favorite roasted chicken recipe!

It is amazing how something so simple and easy to make is so incredibly delicious and versatile!  Roasted chicken can go from one meal of the roasted chicken, mashed potatoes, gravy, broccoli and biscuits, to the beginning of a wonderful casserole the next day.

We make our roasted chicken using this method, varying the herbs, but we love rosemary the best.  The one tip I have that is so important . . . we stuff the cavity of the chicken with whole onion, garlic, rosemary and lemons, as much that will fit in!  Don't forget the onion, it makes a huge difference in the flavor of the chicken.

Another method we use . . . stuff the cavity of the chicken with sour oranges if you have them, or oranges, lemons, garlic, whole onions and oregano.  Baste underneath the skin with cuban mojo before putting in the oven.  Once in the oven, continue to baste the chicken with the cuban mojo every 10 minutes.

Why spend the extra money to buy a rotisserie chicken when roasting a chicken is so easy?


    • 2 tablespoons olive oil
    • 2 teaspoons chopped fresh rosemary, plus one 4-inch sprig
    • 2 cloves garlic, finely chopped
    • zest from 1/2 lemon, grated
    • 1 1/2 teaspoons kosher salt
    • 1/2 teaspoon black pepper
    • 1 lemon, halved
    • 1 3 1/2- to 4-pound chicken, giblets removed
    1. Adjust oven rack to lowest position. Heat oven to 450° F. Combine 1 tablespoon of the oil, chopped rosemary, garlic, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl.
    2. Use your fingers to carefully loosen the skin from the breasts, thighs, and drumsticks. Spread the mixture evenly under the skin. Rub the remaining tablespoon of oil over the skin. Sprinkle with 1/2 teaspoon of the remaining salt and 1/2 teaspoon pepper. Place the lemon halves, rosemary sprig, and remaining 1/2 teaspoon salt inside the cavity.
    3. Place a rack in a large ovenproof skillet or small roasting pan. Place the chicken in the pan. Tuck the wings beneath the chicken, as if it were placing its arms behind its head. Roast for 20 minutes. Add 1 cup water and roast until the chicken is cooked through and the thigh meat registers 180° F on a meat thermometer, about 40 minutes more.
    4. Use a spatula to loosen the chicken. With a wad of paper towels in each hand, transfer the bird to a cutting board. Let it rest for at least 15 minutes before carving.

    By  , February, 2006
    Real Simple

    No comments:

    Visit Our Etsy Shop