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Monday, August 23, 2010

Roast Chicken with Lemon, Garlic and Rosemary

Instead of using potatoes as the base for this soup we substituted with beautiful colorful organic carrots that were full flavor and sweetness.

The potatoes are a true hit and a wonderful combination, however, this is our Sunday night go to meal so potatoes like these every week just is not part of our diet anymore.

I called this post Chicken with garlic, rosemary and lemon because truly it is our favorite.

We often add other fresh herbs just to change it up a bit. Herbs like parsley and sage.

The chicken does need a base for lying on as the cooking technique in this recipe requires turning the bird three times for perfect cooking.

Start the bird on it's side, the turn it to it's other side. Finish off by cooking the bird on it's back. This technique allows the chicken to stay tender and juicy without drying out the breasts.

We cook this chicken on very high heat-475 degrees- 18 minutes a side. For a total of 54 minutes cooking time.

Here it is.

For the cavity:
1 organic chicken about 3 pounds
A large bunch of rosemary
1 head of garlic
1 lemon

For the Skin:
1 sprig of rosemary finely chopped
3 garlic cloves minced
zest of 1/2 a lemon
2 tablespoons Olive oil
half a stick of butter (optional)
1/2 teaspoon kosher salt

For the base:
20 carrots peeled & cut
1 onion sliced


Clean out any of the insides from the bird.

Step 2:

Stuff the chicken with one whole head of garlic(does not need to be peeled)
1 whole lemon cut in half
1 bunch of fresh rosemary-does not need to be removed from stem.

Step 3:

In a small bowl combine olive oil, butter, chopped rosemary, zest of the lemon and minced garlic add 1/2 teaspoon of kosher salt.
Mix to combine

Step 4:

With your fingers slightly lift the skin from off the chicken. Slowly rub the olive oil, butter and herb mixture all over the under skin of the bird.
Once you have reached all over under the skin, then rub more of the mixture all over the skin of the bird.

Step 5:

Arrange carrots on the bottom of the cooking tray.
Drizzle small amount of Olive oil all over the carrots.
Place the bird on the carrots side facing up.

Step 6:
Cook the bird for 18 minutes at 475 degrees.

After minutes flip the bird over to its other side.


After another 18 minutes flip the bird breast side up. Cook for the last 18 minutes.

Remove the bird. Allow to sit for 5 minutes before serving.

Serve the pieces on cannellini beans with carrots.

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