Sunday Dinner… Roasted Chicken

I love chicken, especially roasted chicken.  I have made Glamour’s so called “Engagement Chicken” a few times in the past.  Well, due to my still naked left ring finger, I’m pretty sure that I am not destined to become engaged just because I roasted a lemon and herb chicken for my boyfriend.  On its own, this the recipe featured on Glamour.com is a bit too lemony.  Like, really, really really, lemony.  I have modified it (smaller lemons, use only two, don’t douse the chicken with 1/2 cup lemon juice, 1/4 cup with some chicken broth is sufficient) slightly.  I served this dish with roasted asparagus (put into the chicken roasting pan with about 10 minutes left),  “healthy” potato cakes, and caramelized onion muffins.

Ingredients:

As you can see, the ingredients list is fairly simple:

  • 1 whole roasting chicken (apx. 4 pounds)
  • 3 small lemons
  • 1/4 cup fresh squeezed lemon juice (this will be juice from roughly 1 of the lemons)
  • 1 tbsp coarse salt (I used garlic sea salt)
  • 1/2 tbsp fresh ground pepper
  • Oil, for rubbing the chicken (I used white truffle infused olive oil)
  • Fresh herbs (rosemary, thyme, sage, flat leaf parsley)  Many grocery stores sell fresh herbs in those plastic packages.  I just got the “poultry pack” and a bunch of flat leaf (aka. Italian) parsley.

Directions:

  • Put the an oven rack on the upper 1/3 of the oven, preheat to 400°
  • If the giblets are still in the chicken, remove.  Rinse chicken inside & out, drain upside down in a colander for about 2 minutes.
  • Pat chicken dry with a paper towel.
  • Prep ingredients:  Wash & rinse lemons and herbs.
  • Roll lemons (this gets the juices flowing), chop about 1/2 of the herbs.
  • Juice 1 lemon into a measuring glass, until about 1/4 to 1/3 cup juice, add chicken broth to 1/2 cup if desired
  • Puncture remaining lemons all around with a fork (about 6 separate fork pricks per lemon)
  • Pour some oil into your hands, and “massage” it onto the chicken skin
  • Salt & pepper the chicken
  • Now, here’s the fun part!  Stuff the two remaining lemons into the chickens butt!

  • Place the chicken breast side down in the roasting pan, tuck and pin (if necessary) the chicken’s wings under (this prevents them from flaying out, and, ultimately, burning)

  • Pour the lemon juice over the chicken, sprinkle chopped herbs inside and out

  • Put chicken in oven, lower temp to 350°, roast for 15 minutes uncovered
  • Remove man from the oven, and using tongs or 2 wooden spoons, rotate chicken so the breasts are up.   When I did this, the lemons kept falling out, so I pinned the butt hole together with some toothpicks (below)

  • Continue roasting for 1 hour to 1 hour & 15 minutes, until a meat thermometer registers 180°Insert thermometer into thigh, be careful not to touch the bone, which will make the temp register MUCH higher than the meat actually is!
  • Remove from oven, and let the chicken rest for at least 10 minutes before carving.

  • Carving Directions:
  • Slice chicken down the middle with a very sharp carving knife

  

  • Next, gently pull down the leg, and slice again.

  

  • Serve the breast or leg/drumstick with your sides:

If you’re a female:  CONGRATULATIONS!  You’re (maybe!) getting engaged…

….or not.

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