Sunday, January 20, 2008

Rosemary Roast Chicken

I seem to always gravitate to this tried and true recipe when I really want to do something else. Roast chicken is a 10 minute prep job that frees you to play around with things that are a little fussier and demand more of your attention. Today I'm trying to perfect sticky cinnamon buns - stay tuned to see if I succeed.
I tend to load this fowl with fresh rosemary and thyme but if you don't like rosemary, just substitute for thyme.

1 roasting chicken
1/2 large lemon - poke holes in the lemon with your fork
4-5 cloves fresh garlic - poke the garlic with your fork
5-6 sprigs rosemary
3-4 springs thyme
1 tsp salt
1 tsp pepper
2 Tbsp. butter


1. Prepare small roasting pan - I like to spray it and keep some water on the bottom.
2. Mix salt and pepper together and rub on fowl inside cavity and all around
3. Fill cavity with lemon, garlic (some people like to add onion also), rosemary, thyme
4. Take softened butter and rub on the skin of the fowl
5. Place bird in roasting pan - try to elevate from bottom of pan either with a grate or roasting vegetables and place bird on top.
6. Set oven temperature to 400 F.
7. Roast uncovered. I like to turn the bird half way through cooking so that both sides are evenly baked.
8. To check for doneness check where the leg connects to the thigh - if the juices are coming out pink - it's not ready - they should be clear
9. When chicken comes out of the oven tent with tin foil for 15 minutes - 1/2 hr before slicing (the meat is juicier that way)

Note: It's a good idea to check the chicken - 400 is a pretty high temperature and all ovens are different. If it looks like your chicken is browning too fast, turn your temp down to 350 to finish.
If the chicken legs are getting too brown - just cover them with pieces of foil.

The gravy from this chicken is very tasty - the fresh herbs are fabulous.
When the chicken is done put the juices through a colander to get a clear juice. Return to stove and add salt, pepper and bring to a simmer. Mix heaping tablespoon of cornstarch with cold water and mix - then add to your pan juices. StumbleUpon

1 comment:

Larissa said...

Yum! Roast chicken is just one of those reliable dishes that never get old!

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