This is almost a no-recipe, recipe. While chicken is roasting, it permeates the kitchen with an incredible aroma! Serve with some spring asparagus and garlic mashed potatoes for an easy, yet company-worthy meal.
Lemon Roast Chicken with Herbs and Garlic
Heat oven to 375 degrees. Rub the skin of a 5 pound roasting chicken all over with soy sauce and freshly ground pepper. Rub 4 Tablespoons of softened butter over and under the skin, and inside cavity. Generously sprinkle the skin with fresh or dried thyme, rosemary, and sage. Fill the cavity with 5 whole garlic cloves, and 2 small lemons which have been pricked all over with a fork to release juices during roasting time. Place chicken in a roasting pan and roast for 10 minutes; reduce heat to 350 degrees. Continue roasting, basting every 15 minutes with drippings, until the juices run clear when thickest part of the thigh is pierced, about 1 hour and 20 minutes. Let rest about 10 minutes before carving. Serves 4-6.
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