Saturday, September 1, 2012

Lemon and Rosemary Roasted Chicken

I'll be honest. Rosemary isn't a herb I am very comfortable with. It looks like pine needles and its pretty strong. But I had to give it a try.

I don't know what it is about our location, but chicken is outrageous. About $8 for 3 medium chicken breasts. I don't know, it just seems like a lot to me. But for $6 or $7, we can get a whole roaster chicken. And its really pretty easy.

The secret to perfect crispy skin is twofold. First, SALT. And lots of it. Chicken is bland. You have to be heavy handed with the seasonings. Salt also dries out the skin to make it crispy. Second, high heat in the first part of cooking

Lemon and Rosemary Roasted Chicken


1 roaster chicken, about 4.5 pounds. Give or take
1 lemon, quartered
3 tbsp butter, melted
3 tbsp olive oil
2 tbsp dried rosemary
1 tbsp garlic powder
1 onion, very very thinly sliced into rings
Lots of salt and pepper.

Rinse the chicken after your remove the nasty bag inside. Dry very well.

Place the onions on the bottom of a roasting pan.

Stuff the lemons inside the chicken.

Combine the butter, olive oil, rosemary, and garlic in a small bowl. Rub all over chicken and even under the skin.

Place in pan and salt GENEROUSLY and sprinkle with pepper.

Cook in a 450 oven for 20 minutes, and then reduce to 350 for 20 minutes per pound. About an hour and a half.

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