Sunday, January 13, 2013

★ Roasted Chicken with Lemon and Herbs

1 5-pound organic chicken
2 organic lemons, quartered  (you are cooking the peels too)
handful fresh herbs ( I used lemon thyme, lavender, parsley and sage)
1 large yellow onion, peeled and sliced
3 tablespoons butter, melted
kosher salt
fresh black pepper
olive oil
Come home with the bird, snip some herbs to stuff it with on the way in the door if you are a person like me who has pots of herbs by the front door (or buy a mix at the store) and crank the oven to 425 degrees. For a five-pound chicken it will take about 1 1/2 to 2 hours to roast. You can relax while it roasts! Wash your hands. Grab two lemons and rinse them. Grab an onion and peel and slice it. Grab a roasting pan and throw the onion slices in there, scattering them to cover the bottom of the pan. Drizzle them with a good amount of olive oil and season with kosher salt and fresh black pepper. This part will take you about five minutes. Seriously!
Then, quarter the lemons. Unwrap the chicken and place on a rubber cutting board. Pour a small amount of salt and pepper onto the board beside the chicken. Then you won’t contaminate the other salt and pepper! Remove the bag inside the chicken with the liver, heart etc….do what you will with that. I cook the liver with onion and butter, salt and pepper, and eat it greedily. The giblets are good for gravy. Then if you have a non-organic bird rinse inside and out with cold water and pat dry, or not if you have organic. Salt and pepper the inside, then stuff with one lemon and the herbs. Place the chicken over the onions in the pan, season with salt and pepper. Melt about 3 tablespoons of butter and brush the bird with all of it. Add the other lemon to the pan. Put into the oven. Set the timer for an hour and baste when it goes off. Bake another 30-45 minutes until the internal temperature of the inner thigh is 160 degrees. Let rest, then slice and eat with the onions and pan juices poured over the croutons.
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