Instead of Turkey: Lemon and Herb Roasted Chicken

Holidays & Special Occasions Thanksgiving Instead of Turkey: Lemon and Herb Roasted Chicken

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      Instead of Turkey: Lemon and Herb Roasted Chicken
      1 roasting chicken, about 4 to 5 lb
      juice of 1/2 lemon
      salt and pepper to taste
      1 onion, peeled and quartered
      1 rib celery, cut into large chunks
      few sprigs fresh parsley
      4 tbs melted butter
      3 tbs coarsely chopped fresh parsley
      1/4 tsp dried rosemary, crumbled
      1/2 tsp dried leaf thyme
      Preheat oven to 350°.
      Rub inside of chicken with lemon juice. Sprinkle with salt and pepper.
      Add the onion quarters, celery, and a few sprigs of parsley to chicken cavity.
      Combine the melted butter with the chopped parsley, rosemary, and thyme.
      Brush some of the butter mixture over the chicken.
      Place chicken in a shallow roasting pan and roast at 350° for about 20 min per pound.
      Baste with melted butter and herb mixture several times. Serves 4
      two cents

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Holidays & Special Occasions Thanksgiving Instead of Turkey: Lemon and Herb Roasted Chicken