Wednesday, April 10, 2013
Roast Lemon Chicken with Rosemary
Sometimes I want to go to work in the morning and just have a dinner done when I get home. This week is parent-teacher conference week at school. That means a lot of late nights coming home. So this morning before I left, I put a whole chicken in a roaster pan, covered it and roasted it at 250 degrees all day long. When I walked in the door this evening it was to the delicious smell of roast chicken ready in the oven. Ah..bliss. I just made up some rice, asparagus and a small salad and just like that I had a fabulous dinner. I love it when a plan comes together. Here is what I did to the chicken before popping it into the oven:
4 T. butter
2 T. rosemary
zest of one lemon
Spread this mixture all over the top of the chicken and under the skin. Then cut the lemon in 1/2, and squeeze a little of the lemon juice from the lemon over the top. Put the lemon and a spring of rosemary into the cavity of the chicken. Pop in the oven to back.
As my class says, "Easy peasy lemon squeezy!"
Posted by Susie