Saturday, May 2, 2009
This is such a great, easy recipe that can make a component to so many other dishes. The lemon under the skin gave the chicken a wonderful flavor- even cut up in salads the next day!
1 whole chicken
1 T salt
1 T pepper
1 head garlic, crushed
4 sprigs of rosemary, finely chopped
1 T fresh thyme
1 small white onion, roughly chopped
Cut the lemon in thin slices. Saute 2 minutes each side on low heat in a small frying pan coated in cooking spray. Let cool. Meanwhile, clean the chicken and loosen the skin, but leave the skin on. Place onto a large roasting pan. Place lemon slices, salt, pepper, garlic, rosemary, and thyme under the chicken skin. Tie up the legs with twine. Coat chicken in cooking spray and sprinkle with salt and pepper. Stuff the chicken with onion. Cook on 400 degrees for 15 minutes and then turn the oven down to 325. Cook an additional hour or until a meat themometer in the meaty part of the leg registers 180 degrees. I served this with buttermilk smashed potatoes and broccoli. I also made a sauce out of the chicken drippings by adding 1/2 cup dry white wine, 1 cup vegetable broth, and reducing until thickened. It was pretty awesome.