"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Lemon Herb Roasted Chicken Recipe

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This recipe for Lemon Herb Roasted Chicken, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy and Sarah Hollister
Added: Friday, October 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 (4 lb.) chicken
3 T. salt
4 T. butter, at room temperature
1 t. freshly ground black pepper
2 T. fresh rosemary, stems discarded before measuring, finely chopped
4 cloves garlic, minced
1 lemon, zested, then juiced

Directions:
Directions:
In small bowl, blend butter, pepper, rosemary, garlic and lemon zest. Rub butter mixture all over birds. Use fingers to separate skin from breast meat and slide some of mixture underneath skin. Cross legs and bind with twine. Roast at 475 for 30 minutes. Remove to baste and squeeze juice of 1/2 lemon overtop. Reduce temperature to 375. Roast 60 minutes more, or until juices of thigh meat run clear when pricked. If bird begins to burn on top, cover loosely with aluminum foil. Squeeze other lemon 1/2 overtop, then cover tightly with aluminum foil and let sit at room temperature for 5 minutes before serving (this locks in juices).

 

 

 

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