Friday, March 23, 2012

Roasted Lemon Garlic Herb Chicken

I am really starting to love roasting whole chickens.  They turn out so much juicier and more delicious when cooked from scratch that way.  [Chickens should, of course, be free range and pastured.]

My most recent bird was rubbed with 2 cloves of garlic, the juice of 2 lemons, 2 tablespoons of olive oil, cracked black pepper (to taste), and some snips of fresh sage and fresh thyme, all of which I muddled together with a mortar and pestle.

I stuffed the bird with the quartered lemons from which I had squeezed the juice, and the woody sprigs from which I had stripped the sage and thyme leaves.  Then I cooked it at 400 degrees for an hour and fifteen minutes.

The resulting meat was so fragrant that I didn't even stop to photograph it before tasting!

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