Lemon and Rosemary Roast Chicken

What could be better than a perfectly roasted chicken for Sunday dinner?

This is an easy recipe that requires only a little bit of prep time. Sit back and read the Sunday funnies or browse through the ads while you wait. Best of all, you’ll not only have dinner today, but enough leftovers for chicken salad sandwiches, soup or nachos later in the week.

Lemon and Rosemary Roast Chicken

1 stick unsalted butter, softened

3 -4 sprigs of chopped fresh rosemary

2 tsp sage

2 lemons, thinly sliced

2-3 onions quartered (for stuffing the bird)

1 whole chicken, about 3 pounds, insides removed

Preheat the oven to 425 degrees. In a small bowl, combine the butter and herbs. Rub the butter mixture on top of the bird and under the skin of the breast. Place the lemon slices under the skin of the breast as well. Stuff the cavity with any leftover lemon slices and the onions.

Roast at 425 degrees for the first 15 minutes. Without opening the oven, turn the temperature down to 350 degrees and roast for about an hour or until the juices run clear.

To round out the meal, serve the chicken with mashed potatoes, a garden salad and a vegetable.

Tip: Put about a 1/2 cup or so of water into the bottom of the roasting pan so that the grease doesn’t smoke and set off the fire alarm. (Go ahead, ask me how I know).

One more tip: After you save all of the meat for leftovers, don’t discard the bones. Instead, place the chicken carcass in a slow cooker with several cups of water, along with salt and pepper to taste. In a few hours, you’ll have homemade chicken stock you can use later in the week or freeze.

What’s your favorite Sunday dinner?

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Published in: on November 1, 2010 at 4:06 am  Leave a Comment  
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