As usual I am running late as we all tumbled in from work/school. Traffic was a little slow due to the unexpected snowfall we had last night. Peanut and Button got down to chores and then homework, Hubby took care of phone calls, and I began the roast chicken before settling down to homework with the boys. Today was all about persuading Button that his biography on Derek Jeter need more than three incomplete sentences!I love to roast…I am actually known in my circle of friends for it.
Today I will tell you about my roast chicken:
1 (5 to 6 pound) roasting chicken
Sea Salt with Sea Veg
Freshly ground black pepper
1 lemon, halved
1 bulb garlic, chopped up finely
1 large yellow onion, thickly sliced
Rosemary finely chopped and mixed with lemon juice
Preheat the oven to 425 degrees F. Carefully remove the giblets and rinse thoroughly. Dry by patting with a clean dishcloth. Stuff the cavity with garlic, a lemon slice, and some of the Lemon Rosemary juice. Rub the outside of the chicken with the Rosemary-Lemon juice, rub in the garlic, and sprinkle on the salt and pepper. This keeps the whole chicken moist but you can add the olive oil also. Today, I did not. I cook the chicken untied and upside down for 30 minutes. This really lets the juices run into the breast nicely. Upside-down
I then turn the chicken over, rub and sprinkle again of desires and keep roasting for another hour or until the juices run clear when you put a knife between the leg and thigh. Take out the chicken and let it rest for about 30 minutes covered lightly in foil.
I then serve the carved chicken for dinner. Today we had corn, carrots, string beans and a side of french bread with butter.
The following day, the cold chicken becomes sandwich meat. Peanut love teriyaki chicken so I also reheat it in low sodium teriyaki sauce and keep it warm in a thermos for his lunch with a side of vegetables (depends what is fresh).