Roast Chicken With Lemon and Rosemary |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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This is from Emeril Lagasse. I changed the recipe around a bit. The sauce is absolutely wonderful, and the chicken has lots of flavor. I served this with Wild Rice With Cranberries And Caramelized Onions. Ingredients:
3 1/2-4 lbs chicken, i used a 7lb |
1 1/2 tablespoons kosher salt |
2 teaspoons cracked pepper |
1 lemon, halved (i used 2) |
2 bay leaves |
6 garlic cloves, roughly chopped |
4 sprigs rosemary, roughly chopped, plus 1 tbsp for gravy (i used approx 4 tbsp total) |
2 tablespoons olive oil |
2 tablespoons butter, at room temperature |
1 cup chicken stock |
2 tablespoons roasted garlic (throw a head in the oven while cooking chicken, to roast) |
1 cup dry white wine |
Directions:
1. Emeril's directions were preheat oven to 500 degrees F and cook for 40-50 minutes, but I preheated the oven to 350 and cooked for approx 2 1/2 hours.
2. So, here's the directions.
3. Season the chicken inside and out with salt and pepper. Squeeze the lemon halves over the chicken and place the rinds inside the chicken. Place the bay leaves inside the chicken as well.
4. In a small bowl combine the garlic, rosemary, olive oil and butter. Rub the chicken with the blend and place in a roasting pan.
5. Roast until the chicken breast registers around 180-185 degree. Remove chicken saving juices (not fat).
6. Place roast pan over high heat adding stock, roasted garlic, wine and rosemary to the juices. Bring to a boil and reduce gravy by half, until somewhat thick. Serve with chicken and enjoy.
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