Lemon Roasted Chicken Recipe -Okay, so I’m a slacker. It’s been eight days, and I’ve broken my promise of, “two recipes a week!!” I’m sorry. This one is going to be a doozy, because there are multiple recipes in one. For some reason, in my infinite wisdom, I decided against taking individual pictures of things, and only taking one of the plate. Fail. Everything is here, but you’ll just have to sift through some prose and other recipes to get what you want out of it. It won’t happen again. see also : Hot Wings Not just for the Superbowl ( Its Christmas Time )
One of my best friends and roommates for next year returned from Spain a couple months ago, and came down to visit us for the weekend. As always, I asked her to thumb through a cookbook to find something for me to make for dinner. After about an hour of debate and asking everyone else what they would like, she settled on lemon roasted chicken. I patched together some side dishes in my mind, and headed out to the store. When I got back, I discovered she has never really handled an entire raw chicken before, so I had some fun grossing her out when I was cleaning it. Let’s just say I “accidentally” pulled the bag of organs out the wrong end so it burst open and went everywhere, making her reaction hilarious. (and if you know Amy, I’m sure you can imagine what it was like)
I whipped up the roasted potatoes I’ve become very skilled at making (since I pumped out 60lbs of these puppies for a catering event), some quick roasted asparagus, and threw some aromatic vegetables under the bird. Being enthralled in grossing out Amy, I accidentally (for real this time) cooked the bird upside-down in the roasting pan, and forgot to tie the wings back, so they burned a bit…oops. Other than those minor flubs, it came out as delicious as planned. see also : Balsamic Lemon Chicken Marinade recipe
Lemon Roasted Chicken
1 5.5lb thawed chicken
1Tbsp dried basil
1 Tbsp dried rosemary
2 Tbsp Olive oil, give or take
Salt and Pepper
1 lb carrots, sliced
1 fennel bulb, large chop
½ large Vidalia onion, large chop
Remove the organs from inside the chicken, rinse, and pat dry the bird. Rub the olive oil all over the bird, making sure to get into every crevice. Sprinkle the basil, rosemary, salt and pepper all over the chicken, and rub it in. Chop the vegetables, and put them in the bottom of the pan. Place the bird on top of them, quarter a lemon, and put it inside the cavity. Juice and zest the other lemon into the bottom of the pan. Cover with foil, and roast at 350F for about 20 minutes per pound. Remove the foil for the last 20 minutes so the chicken can brown. Let rest for 10, then carve and serve.
Roasted “Greek” Potatoes
The butter-y-er the potato, the better. Try to stay away from the waxy potatoes. Also, If you can’t find Cavender’s seasoning (which is available at specialty stores), a blend of equal parts sage, rosemary, marjoram, thyme, and pepper will so the trick.
8 large potatoes
1 large potato per person
3 Tbsp Cavender’s all purpose Greek seasoning
1 Tbsp dried Rosemary
2 Tbsp dried Sage
4 Tbsp Olive Oil
Slice the potatoes into medium sized chunks of equal size. Put the potatoes, spices, and oil into a large zip-top bag. Seal the bag, and shake until everything is coated. Remove the potatoes from the bag onto a foil lined baking sheet. Roast at 350F for 50-60 minutes, stirring halfway through, or until they are browned and soft.
1 lb asparagus, trimmed
2 Tbsp Olive oil
Salt and Pepper
On a foil lined baking sheet, pour the olive oil over the asparagus. Sprinkle the salt and pepper over them, and toss until evenly coated. Broil for 8-10 minutes or until the edges are crispy, and the centers are soft. **
** Do this after the chicken and potatoes are removed from the oven.