Everyone needs a good, basic roast chicken recipe. I have perfected this one over many years and it always turns out great. You will need a roasting pan with a rack and nice basting brush to get started.
Preheat your oven to 350 degrees.
In a small bowl combine the ingredients below and then set mixture aside.
One lemon, both the zest and the juice
Rosemary (fresh if possible, just remove the leaves from 3 stalks and chop) or 1 tsp. dried
One clove garlic, chopped
¼ tsp. salt
¼ tsp. pepper
3 tbs. olive oil
You will need a 5-7lb. chicken. I know there are special roasting chickens out there (which are great), but a whole, uncut broiler/fryer works just as well and is usually less $$. Remove the bag inside the chicken and discard. Before you all write to me and complain that the innards can be used for stock or soup, I already know that – but they are too gross for me.
Wash and dry the chicken and pull out any stray feathers. You need to rinse inside and out and then dry the chicken well or it will not brown properly.
Now, pull up the breast skin and rub about 1 tbs. of the rosemary mix on the breast. Do both sides, reaching as far down the breast as possible to coat thoroughly. Next, try to pull up as much skin as you can on the thighs and do the same thing. Pour remaining mix over the top of the chicken and massage it in.
Tie the legs of the chicken together, I use twine or fishing line. Turn wings under the chicken to create a “perch.” WASH YOUR HANDS!!
Place bird in the oven and bake about 20-25 minutes per pound. Baste often with the juices. The chicken is done when you can pull the leg away from the thigh and the juices are clear. Ignore that annoying pop-up timer thing. It always pops up long before the meat is done.
When the chicken is done, remove from pan, pour interior liquid from the cavity into the sink and rest on a carving board about 10 minutes. Be sure to cover with foil. Carve when ready.
*Becky Knows Everything: After I make the chicken, I often cool and refrigerate the meat for sandwiches. The breast meat is so tender and flavorful from the rosemary mixture. Or, serve warm and make gravy, potatoes, and dressing and pretend it’s Thanksgiving!
Preheat your oven to 350 degrees.
In a small bowl combine the ingredients below and then set mixture aside.
One lemon, both the zest and the juice
Rosemary (fresh if possible, just remove the leaves from 3 stalks and chop) or 1 tsp. dried
One clove garlic, chopped
¼ tsp. salt
¼ tsp. pepper
3 tbs. olive oil
You will need a 5-7lb. chicken. I know there are special roasting chickens out there (which are great), but a whole, uncut broiler/fryer works just as well and is usually less $$. Remove the bag inside the chicken and discard. Before you all write to me and complain that the innards can be used for stock or soup, I already know that – but they are too gross for me.
Wash and dry the chicken and pull out any stray feathers. You need to rinse inside and out and then dry the chicken well or it will not brown properly.
Now, pull up the breast skin and rub about 1 tbs. of the rosemary mix on the breast. Do both sides, reaching as far down the breast as possible to coat thoroughly. Next, try to pull up as much skin as you can on the thighs and do the same thing. Pour remaining mix over the top of the chicken and massage it in.
Tie the legs of the chicken together, I use twine or fishing line. Turn wings under the chicken to create a “perch.” WASH YOUR HANDS!!
Place bird in the oven and bake about 20-25 minutes per pound. Baste often with the juices. The chicken is done when you can pull the leg away from the thigh and the juices are clear. Ignore that annoying pop-up timer thing. It always pops up long before the meat is done.
When the chicken is done, remove from pan, pour interior liquid from the cavity into the sink and rest on a carving board about 10 minutes. Be sure to cover with foil. Carve when ready.
*Becky Knows Everything: After I make the chicken, I often cool and refrigerate the meat for sandwiches. The breast meat is so tender and flavorful from the rosemary mixture. Or, serve warm and make gravy, potatoes, and dressing and pretend it’s Thanksgiving!
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2 comments:
This looks great and so easy to make. A perfect recipe.
Sue
So glad you like it Sue. It really is so easy to make and you can do so many different things with the chicken. Enjoy!
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