Herb-Roasted Spring Chicken Recipe
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Category: |
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Ingredients: |
Ingredients: 1 roasting chicken (about 4 pounds)
1 lemon, halved
2 cloves garlic, peeled and mashed
1 bunch fresh tarragon or rosemary
salt & pepper, to taste
2 tbsp. butter
2 tbsp. olive oil
1 cup water
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Directions: |
Directions:Preheat oven to 450°. Rinse chicken and pat dry. Remove excess fat. Squeeze lemon inside. Carefully slide finger between skin and breast meat; insert garlic and 2 sprigs of herbs. Season well with salt & pepper. Place in shallow roasting pan. Lower oven to 425°. In small saucepan melt butter with oil and drizzle it over chicken. Roast one hour, basting every 20 minutes. Remove chicken to platter. Discard fat and add water to pan; whisk well over medium heat, scraping up brown bits from bottom of pan. Remove sauce to small pot, boil 2 minutes. Season with salt & pepper. Carve chicken and serve with sauce. Garnish with remaining herbs.
or
Fresh Roasting Chicken (about 6 pounds)
1/2 cup lemon juice
Pour lemon juice into cavity and on top. Spread with onion salt. Bake at 375° for one hour, basting every 1/2 hour. Reduce temperature to 350° until meat thermometer in leg or thigh reaches 180° (about one hour). Drippings make delicious gravy. |
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