A few months ago I made Ina Garten's Herb-Roasted Chicken and it was quite delicious. This past weekend - having missed Thanksgiving, I thought I would do a mock Thanksgiving dinner with a small chicken I had in the freezer. I did a bit of a spin-off of Julia Child's Herb, Lemon & Garlic Roasted Chicken.
Ingredients:
Ingredients:
- 2 lemons, halved, juiced and halves reserved
- 3 sprigs thyme
- 3 sprigs rosemary
- 3 sprigs sage
- 6 cloves garlic, crushed, unpeeled
- salt and fresh ground black pepper as needed
- 4-5 lb whole chicken
- 1 onion, sliced
- 1 tbsp melted butter
- 1 tbsp olive oil
In a large mixing bowl, add the lemons and juice, thyme, sage, rosemary, garlic, melted butter, black pepper, and salt. Mix together and add the chicken to the bowl.
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| Mix with your hands - this smells so good! |
Turn the chicken to coat on all sides. Fill the cavity with the contents on the bowl, and tie the legs together with a piece of string.
Choose a heavy-duty 9 x 13-inch metal or flame-proof glass baking dish, and add the onions (quartered and pulled apart) to the bottom. Place the chicken in the baking dish, and pour over the rest of the liquid. Drizzle the chicken with olive oil, and season generously with salt, and place in a preheated 400 degrees F. oven for 1 hour 25 minutes, or until an internal temp of 165 degrees F. You may need to put a tin foil tent over the bird if it is getting too golden.
Remove the chicken to a plate and cover with foil again while you make the sauce.
Take the baking dish out of the oven and put it on a burner over medium high heat. Add about a 1/4 or so of water to the dish and scrape with wooden spoon to get up the brown bit. Bring to a boil to thicken a bit and set aside. After you let your chicken rest for about 5 to 10 minutes, slice and pour sauce and onions over the chicken.
I served my chicken with string beans sauteed with shallots, candied sweet potatoes, cranberry sauce and corn bread. Yum!
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