Saturday, June 4, 2011

Tasty Tuesday-Rosemary Lemon Roasted Chicken

When Ethan and Lena from Beautiful Creatures experience connections to their Civil War ancestors, the scents of lemon and rosemary linger. The two flavors pair wonderfully with chicken in this hurry-up and make it dinner recipe. I recommend cooking the chicken in a cast-iron pan—it browns the chicken and makes for a great sauce.





Rosemary Lemon Roasted Chicken


1 whole (3‒4 pound) chicken
Salt and pepper to taste
1/4 cup olive oil, divided
2 tablespoons unsalted butter, divided
Juice of one lemon, divided
2 teaspoons fresh rosemary, chopped
2 cloves garlic, smashed and peeled
Pinch of salt

Preheat oven to 400°. Using kitchen shears, cut along both sides of the chicken’s backbone to remove it. Open the chicken's legs and spread the bird down flat, skin side up. Pat dry with paper towels; season generously with salt and pepper.

Heat a large, oven-proof skillet over high heat. Add 1 tablespoon olive oil and 1 tablespoon of the butter. Add chicken, skin-side down, to skillet. Let it brown without moving, about 3 minutes. Turn chicken; transfer skillet to oven.

Roast chicken until golden brown and cooked through, about 40 minutes. Transfer chicken to a serving plate and let it stand 10 minutes.

Add 1 tablespoon lemon juice and remaining tablespoon butter to pan, swirling to combine; set aside. In a small bowl, whisk together remaining 3 tablespoons olive oil, remaining lemon juice, rosemary, garlic, and pinch of salt. Cut chicken into pieces and serve immediately, drizzled with olive oil mixture and pan sauce.

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