Roast Lemon Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: MARINADE
1 bunch parsely, stems removed
3 large garlic cloves, peeled
3 large shallots
1 T mixed dried herbes de Provence
1 tsp. dried rosemary
3 T Dijon mustard
Salt and pepper
Zest of one lemon
SAUCE (optional)
1 lemon
2 T butter
1 T corn starch
1/2 cup chicken broth
CHICKEN
2 whole roasting chickens
Salt and pepper
2 lemons
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Directions: |
Directions:Combine ingredients for the marinade in a food processor and
blend until they are finely chopped.
Quarter the two lemons and stuff them inside the chickens.
Put chickens on rack in a roasting pan. Rub marinade all over
the chickens with a rubber spatula or your hands. Cover with
plastic wrap and marinate for 1 hour at room temperature or 4
-6 hours in the refrigerator. (Don't do it any longer then this,
otherwise the spices get too strong.)
Move rack in oven to lower third then preheat over to 350
degrees.
Uncover chicken and roast for 1 to 1.5 hours until a
thermometer in the thigh registers 165 to 170 degrees.
Remove from oven and let sit at least 20 minutes before
serving.
Heat chicken broth in a pan and add pan drippings.
Add juice of one lemon
Blend butter and corn start and add to sauce
Boil for one minute |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:3 hours |
Personal
Notes: |
Personal
Notes: The sauce, adapted from "Cooks Illustrated"t, can be dripped
over slices
or served on the side.
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