Perfect Lemon Roasted Chicken

Perfect Lemon Roasted Chicken

 

OK...so I'm a terrible blogger. I haven't blogged all summer! Well what better way to jump right back into it than with this recipe for Perfect Lemon Roasted Chicken. This is a winner. Like most recipes, once you master the basic method.. you can change it up and make it your own...Experiment with different herbs, root vegetables, seasonings...or leave it alone because trust me...it's perfect.

Perfect Lemon Roasted Chicken

1 whole roasting chicken

1 lg onion

1 whole head of garlic

2 lg. lemons

4 lg. carrots peeled and cut in 2 inch. chunks

fresh thyme or rosemary

extra virgin olive oil

kosher salt & pepper

 

Clean chicken and pat dry with a paper towel. Place on roasting pan. Add carrots to pan. Cut a whole head of garlic in half so you the cloves are exposed in both halves.. peel and all. Quarter onion. Place onion and garlic in cavity of chicken. Squeeze lemons over chicken. Place rinds in cavity. Add a small bunch of herbs to cavity. Drizzle top of chicken with enough olive oil to coat well. This will help it brown beautifully. Season liberally with salt and pepper. I can't say this enough...you want to be generous with seasonings when roasting. Start with 1 1/2 TBSP. Remember this will season the entire bird. Chop 3 TBS fresh herbs and sprinkle over chicken. Roast at 450 for 1.5 hrs. Let rest with a foil tent for 20 minutes before serving. This will allow for the juices to redistribute through out the bird. DO NOT CUT before then because that first bite will drain all the juices out with it leaving you with a sad, dry bird. :(

 

Herb Roasted Potatoes

3 lbs red or Yukon gold potatoes

washed and quartered

4 TBSP chopped herbs

(rosemary, thyme, whatever you like)

Olive oil

kosher salt and pepper

 

On a sheet pan, add potatoes and drizzle with enough olive oil to coat. Season liberally with salt and pepper. Add herbs. Toss well with clean hands. Roast at 450 for 30 min. or till golden brown. Toss half way through cooking.

Roasted Carrots

2 lbs. carrots

peeled and sliced on the bias into 1 inch pieces

extra virgin olive oil

kosher salt and pepper

fresh Italian parsley, chopped

 

On a sheet pan toss carrots, olive oil and salt and pepper. Roast at 450 for 25 min. Toss half way through cooking.

Toss with fresh parsley right before serving.

 

Happy Cooking!