Friday, February 4, 2011

Lemon and Garlic Roast Chicken

I made this last night and it was so easy,
crispy on the outside and juicy on the inside...  
The whole family loved it, even Boo, my three year old ate tons and he doesn't like anything!




Here is all you do:

In the morning wash out the whole organic chicken and dry it off, inside and out with paper towels.  Then just put the whole chicken on a plate and stick in the refrigerator with nothing covering it, for the rest of the day.

  *This is a very important step because it makes the chicken dry out and this is how the skin can get crispy but the inside meat stays really juicy.*


Then around 4pm take it out of the fridge, add coarse sea salt to the inside of the chicken, then stuff the cavity with 2 whole lemons (my tree is over flowing with lemons and I keep trying to find creative ways to use them up) cut in half and a whole head of garlic cut in half also.  Then, some sprigs of fresh rosemary and close him up.  Salt, pepper and olive oil, the outside of the bird, then add Spanish smoked paprika for color and flavor. 


I just stick it on top of potatoes that have been coated with salt, pepper and olive oil, cook at 400 for an hour and a half and voila! Dinner is served and they think I worked all day on it!


Then that night you throw the carcass into a stock pot with some onions, carrots and celery and make some stock and then the following night you make chicken noodle soup dinner and with this cold weather that sounds like a plan!

Enjoy! 
Hope you're staying warm!

2 comments:

  1. This looks delectable! You'll have to join us the next time we raise our meat chickens, then you'll have homegrown chicken to bake too!

    ReplyDelete
  2. Would love to join you! Maybe you can be my chicken processing mentor?! Just let me know when!

    ReplyDelete

Thank you so much for your sweet comments!

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