"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Baked Chicken with Garlic, Rosemary, and Lemon Recipe

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This recipe for Baked Chicken with Garlic, Rosemary, and Lemon, by , is from A Legacy Unforgotten -Womack/Davis Family Heirloom Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Sowell
Added: Monday, December 12, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 whole chicken or baking hen;
4 cloves of garlic (can be to taste) finel chopped;
1/2 stick of butter or margarine;
4 tablespoons fresh rosemary, finely chopped;
1 fresh lemon;

Directions:
Directions:
Preheat oven to 375 degrees.
Wash and clean chicken, removing excess fat and skin, giblets, liver, pin feathers,etc. Pat chicken dry.
In a blender blend chopped garlic, rosemary and butter thoroughly to a paste.
Use fingers to spread the herbed butter paste under the skin of the chicken at the neck, above the thighs, in back, etc.
Cut lemon in half and squeeze its juice over the chicken. Place the remaining lemon half inside the chicken. Cover and bake for about 2 1/2 to 3 hours until golden brown.

 

 

 

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