Saturday, October 10, 2009

Juicy Roast Chicken

I was always afraid to roast a whole roast chicken. There are always horror stories about super dried out chickens that are inedible. This one is NOT one of those. I know a lot of post ops have problems with chicken. I couldn't eat chicken for a year without discomfort. You will not have a problem with the moistness of this chicken. The white meat was even extremely moist.

  • 1 whole 4-5 lb chicken

  • olive oil

  • lemon pepper

  • salt

  • dried rosemary

  • 1 onion, roughly chopped

  • 2 cloves garlic

  • 1 lemon

Preheat oven to 350. Remove insides from the chicken. Wash chicken. Cut lemon in half and squeeze lemon all over chicken. Rub the cavity and entire chicken with olive oil, salt and lemon pepper. Be generous. Stuff chicken with chopped onions, garlic cloves and the lemon. Then, under the skin where the breasts are rub olive oil and dried rosemary. Roast in oven for 2 hours or until popper comes up. I never enjoyed roast chicken as much as I did last night.

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