Monday, June 27, 2011
Roast Chicken with Garlic, Lemon and Rosemary
Here is how:
1. Take 2 heads of garlic and separate the cloves. Next, peel each clove of garlic and set aside.
2. Cut 1 large sweet onion (I used red) in half and then in thin slices. Set aside.
3. Rinse 1 roasting chicken well and pat it dry. Sprinkle the cavity with 1 tsp. of tarragon and salt/ pepper to taste.
4. Place 2 lemons (halved) and 6 springs of fresh rosemary inside the cavity and tie the legs together.
5. Preheat the oven to 350 degrees.
6. Heat 2 Tbs. of butter and 2 Tbs. of extra virgin olive oil in a large, deep pan. Beginning with the breast, gently brown the chicken over medium heat. Turn the chicken with wooden spoons, or by carefully holding the ends of the legs, to brown it on all sides, 6-8 minutes per side. Try not to break the skin (the skin should be pale golden all over). Remove the chicken from the pan, reserving the cooking juices.
7. Place the garlic cloves and onion in a shallow roasting pan. Place the chicken on top and pour the browning juices over it. Add 1 cup of gluten free chicken broth (I used Pacific Organics brand) and cover the pan with aluminum foil. Place it on the center rack of the oven, and bake for 30 minutes.
8. Remove the foil. Stir the garlic and onions around in the broth, and baste the chicken. Bake, uncovered, basting every 15 minutes, for 1 hour.
9. Remove the chicken from the pan. Discard the string, lemons, and rosemary. Serve the chicken with the garlic cloves, onions and pan juices (awesome on mashed potatoes).
Here is to memorable Sunday dinners! xo