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Lemon-Herb Roasted Chicken

December 6, 2010

This is a light, delicious Sunday-dinner type recipe.  Serve it with your favorite vegetables and some potatoes or stuffing. It also makes delicious stock.

You will need:

  • 4 T butter softened
  • 1 T rosemary, finely minced
  • 2 T parsley, finely minced
  • 1 T thyme, finely minced
  • 1 T sage, finely minced
  • 2 shallots, finely minced
  • Lemon zest from 2 lemons (see below)
  • 1/2 t salt
  • 3/4 t pepper
  • 1 boiler chicken, washed with giblets removed, excess fat trimmed, and patted dry
  • 2 lemons, 1 halved and 1 quartered
  • 1 bouquet garni – full stems of rosemary, thyme and sage bound together in a bundle the size of a small fist

Then you…

  1. In a small bowl, blend together the softened butter with the minced rosemary, parsley, thyme, sage, shallot, salt, pepper, and lemon zest. Place in the freezer for 5-10 minutes to slightly harden.
  2. Preheat oven to 350.
  3. Rub the compound butter mixture under and over the skin to season the bird on all sides.
  4. Place the bird breast side up in a roaster pan. Squeeze 2 lemon halves over the top of the chicken.
  5. Stuff the quartered lemon in the body cavity. Add in the bouquet garni.
  6. Roast for about 90 minutes or until a thermometer reaches 165 degrees at the thickest part of the bird (not touching bone or fat).
  7. Baste periodically to keep the chicken moist.

 

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