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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Lemon Roast Chicken Recipe

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This recipe for Lemon Roast Chicken is from Let's Cook Up Some Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 whole chicken
1 stick butter (softened)
1 large lemon
1/2 bulb garlic (or full if you love garlic like me)
3-1/2 fl oz. dry white wine
1/2 pint chicken or vegetable stock ( measurement does not have to be exact on this)

Directions:
Directions:
Heat the oven to 400 degrees. Place chicken in a deep baking dish or roasting tin (breast side up). Spread the butter all over the chicken and inside the cavity (if you have left over butter set aside). Tuck one half of lemon and one half of the garlic into the chicken cavity. Squeeze other half of lemon over chicken, then put squeezed half in the roasting pot. Chop other part of garlic and put into roasting pan with the rest of butter. Cook for 50 minutes. Pour in white wine and chicken/vegetable stock. Cook for 20 minutes, let the skin of chicken turn golden. (Chicken should be ready--if you have a meat thermometer use that to tell you--i just cut into mine to see). Serve chicken with sauce on the side.

 

 

 

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