HOT ROASTED CHICK

HOT CHICK ROASTED, the simplicity and hotness of an herb roasted bird.

  • Recipes

  • Nov 22 2010

  • Posted by: Candice

If you haven’t mastered the “how to?” on a simple herrrb roasted bird? Har, har.. It’s easy as apple pie sweetheart. I always suggest this recipe to boys that have no idea how to cook for a first hot date. As long as you can wash, pat dry, rub and toss into an oven, you’re golden here friends.. Here’s my fave Herb Roasted Lemon Chicken for you… good enough for 4 peeps so share the love gorgeous! xxx ♥ck

Approx 2 Hrs (for a 4 ½ -5 lb bird)

Roasted Chicken:

* 1 whole chicken — ( 4- 5 pound), rinse, clean well, remove innards

* 8 Garlic cloves, 4 thinly sliced, 4 whole

* 2 tablespoons dried basil– chopped

* 2 tablespoon dried sage – leaves–; chopped

* 2 tablespoons fresh rosemary — chopped

Season Well with sea salt .. Salt is KEY for roasting!!

* ¼ cup Extra virgin  Olive Oil

* 1 whole lemon sliced, thin slices

Directions

PREPARTATION!

1.) Always wash your chicken first and pat dry with a clean paper towel.Use the sea salt to generously season the inside cavity and the outside.

** Remember with slow roasting any bird it’s KEY to season from the inside out, its called infused cooking…

** Leave the excess fat on the whole chicken, this releases more juices and more natural moisture to the bird!

SEASON THAT BIRD!

2.) Mix the all the garlic in a mixing bowl with the basil, sage, rosemary, lemon slices and olive oil. Use this herbed oil blend to rub into the cavity of the chicken as well as all over the outside…

** The natural cooking process will infuse the meat of the chicken thru the cavity… cooking from the inside out!!!

3.)  Gently lift the skin where the breasts meet the cavity opening, slide in a layer of lemon wheels, herbs and salt from the herbed oil mixture, creating an even layer that acts as a moisture barrier and infused flavors in one! ** Looks beautiful when all cooked, and keeps flavor and moisture locked in!

4. )Put the remaining herbed oil blend, lemon slices and whole garlic cloves into the cavity of the chicken, and squeeze each lemon slice inside of the cavity, place the whole slices inside, and leave to roast.  ** These roasted lemon wheels, garlic cloves and herbs are delicious compliments to the roast chicken when all finished!

ROAST IT UP!

5.)Covert the chicken with a loose layer of foil.  Place the chicken in a roasting pan and place into the 400 degree oven.

6.) . Roast for about  2 hours, or until the chicken is golden brown, and the juices run clear. After 30 minutes baste the bird for extra moisture, with all of the chicken drippings and juices that are released, repeat  every 30 minutes. Remove from the oven and let sit for 10 minutes before carving, its got to cool & ** Let the Juices settle again!!

** Ways to tell if it done: Juice is clear, firm to the touch, Wiggle the chicken legs, or check for an internal temp of 170 degrees F…

** Save those deeelish pan drippings for gravy, sautee seasoning or roasted veggies, delicious and fucking fabulous isn’t it? Yeah, I just said the eff word, who cares? Really??


  • Marta J Russell

    yum that sounds delicious!! Today I just got your book and cannot wait to start cooking from it! Thanks for getting me excited about eating healthy again. Marta

    • http://twitter.com/CandiceKumai Candice Kumai

      Marta! The pleasure is all mine! thank you ! xxx

  • Marta J Russell

    yum that sounds delicious!! Today I just got your book and cannot wait to start cooking from it! Thanks for getting me excited about eating healthy again. Marta

    • http://twitter.com/CandiceKumai Candice Kumai

      Marta! The pleasure is all mine! thank you ! xxx

  • Sandra G

    Candice! I got your books in the mail the other day and I must say your books are goooorgeous. The photos are lovely and the recipes are simply mouthwatering. I am obsessed! I hope to see more from you!!!
    Ps. Hope you’re staying safe with Hurrican Sandy going on. xo

  • Sandra G

    Candice! I got your books in the mail the other day and I must say your books are goooorgeous. The photos are lovely and the recipes are simply mouthwatering. I am obsessed! I hope to see more from you!!!
    Ps. Hope you’re staying safe with Hurrican Sandy going on. xo