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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 6 |
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Got this from my cousin-in-law Doreen. The chicken cooks for 2 1/2 hours and comes out so moist. There will be plenty of juice from the meat to make a gravy. Serve with mashed potatoes and your favorite veggie. Great weekend meal for those upcoming cold evenings. Cooking time includes the 20 minute sitting time in step 11. Ingredients:
1 large whole chicken |
1 -2 teaspoon parsley |
1 -2 teaspoon thyme |
1/2 teaspoon rosemary |
1 lemon, wedged |
salt and pepper |
1 lemon, sliced |
2 -3 tablespoons butter |
1 onion, sliced |
1 -2 teaspoon paprika |
Directions:
1. Preheat oven to 180C/350°F
2. Line a 9 X 13 glass baking dish with a very large piece of foil, big enough to wrap up the chicken.
3. In a small bowl, mix the parsley, thyme and rosemary.
4. Rinse the chicken and pat the outside dry with paper(kitchen)towels. Place in the lined baking dish.
5. Squeeze the juice from the wedged lemon inside the chicken and then put the lemon wedges inside the chicken. Sprinkle the inside of the chicken with 1/3 of the herbs and salt and pepper.
6. Squeeze the juice from the lemon slices on the chicken and lay the slices on top of it. Dot with butter.
7. Sprinkle with the remaining herbs, the paprika, salt and pepper.
8. Arrange the sliced onion around the chicken.
9. Fold up the sides of the foil on the chicken and roll up the foil like a parcel.
10. Place in the preheated oven for 2 1/2 hours. Do not open the oven until the time is up.
11. Remove the dish from the oven and let sit for about 15-20 minutes before opening the foil.
12. Transfer the chicken to a cutting board. You can then use the juice in the pan to make a gravy.
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