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The World’s Best Roast Chicken

eh…maybe not the world’s best, but it was really really really good, and worth every minute of your time.

Ever since Thanksgiving, I’ve been wanting to roast a chicken. (I only did ham for Thanksgiving) So, after searching for recipes, I found my inspiration from The Pioneer Woman. No, I almost never copy everything, so the recipe below includes my own tweaks.

The first thing I did differently was to add a step: brining. I cleaned the chicken, then dissolved 1/4 cup of salt in a little bit of warm water, then added ice cubes, and cold water, just enough to cover the whole chicken. I let it sit in the fridge over night.

Ingredients: 2 lemons, 1 whole chicken (young chicken, small), 1 & 1/2 sticks of butter (softened), 1 & 1/2 TBSPs dried rosemary (or fresh if you can find them), salt and pepper. Notice I have 3 lemons in the pic? Well, that’s because I followed the PW’s recipe, and then realized I only needed 2.

Ingredients

After brining, pat the chicken dry, and sprinkle a pinch of salt and pepper, spread evenly. Then, soften all the butter, add the zest of 2 lemons, and all the rosemary. Combine well until it’s easily spreadable.

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Spread half of the butter mixture all over the chicken. Cut the 1 lemon in half, then spread the juice all over the chicken. Cut the other lemon in half, then stick all 4 lemon halves into the cavity.

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Bake the chicken for 1.5 hours total at 425. After the 1st 30 minutes, get rid of the excess juice/butter in the pan, and reapply some butter over the chicken. Repeat the same step after another 30 minutes, then let cook, without being touched, for the last 30 minutes.

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Lemon Butter Rosemary Roast Chicken

Ingredients:

2 lemons

1 whole chicken (young chicken, small)

1 & 1/2 sticks of butter (softened)

1 & 1/2 TBSPs dried rosemary (or fresh if you can find them)

1/4 cup salt for brining

pinch of salt and pepper

1. Dissolve 1/4 cup of salt in a little bit of warm water. Just enough to dissolve, then add ice cubes, and enough cold water to cover the entire chicken. Let it sit in the fridge over night.

2. Preheat oven to 425. Pat chicken dry, line a baking sheet with heavy duty aluminum foil.

3. Prepare zest of 2 lemons, soften 1 & 1/2 sticks of butter, add 1 & 1/2 TBSPs of dried rosemary, then combine all 3 until it comes a smooth spread.

4. Sprinkle a pinch of salt & pepper all over the chicken. Spread half of the butter mixture all over the chicken. Set the seasoned chicken on the prepared baking sheet, and bake.

5. Cut 1 lemon in half, and spread the juice all over the chicken. Then cut the other lemon, and stuff all 4 lemon halves into the chicken cavity.

6. After 30 minutes, get rid of the excess juice/butter from the baking sheet, then reapply some butter mixture all over the chicken. Repeat this step after the next 30 minutes. Let the chicken cook, without touching it, for the last 30 minutes.

7. Let chicken rest for 5-10 minutes, covered, then dig in and enjoy!

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3 Comments

  1. Pingback: Rosemary and lemon roast chicken | Confuzzledom

  2. Pingback: Week 6 Menu | luminositie

  3. Pingback: Try this | luminositie

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