HOT ROASTED CHICK

Herb Roasted Lemon Chicken (HOT CHICK)

  • Recipes

  • Nov 22 2010

  • Posted by: Candice

A simple herb roasted bird is as easy as apple pie. 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 the chicken into an oven, you’re golden! As a side note; don’t skimp on the sea salt. Salt is essential for roasting.

Herb Roasted Lemon Chicken

Serves 4-5

Time: 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

¼ cup Extra virgin  Olive Oil

1 whole lemon sliced, thin slices

Sea salt

 

Directions

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!

2. SEASON THAT BIRD! 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.

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!

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. When your chicken is ready, the juice will run clear, the meat will be firm to the touch, or check for an internal temp of 170 degrees F. Remove from the oven and let sit for 10 minutes before carving.

7. Save those delish pan drippings for gravy, or roasted veggies; delicious and fabulous!