Tuesday, January 12, 2010

Roasted Chicken with Rosemary & Garlic

I love roasted chicken and this recipe is simple and very tasty! You can add onions and potatoes to the roasting pan or servewith a fresh vegetable or salad and risotto.
A great menu for guests because everything can be done beforehand! xo

1 3-4 lb Chicken, Cleaned and Patted Dry
3 Garlic Cloves, Crushed
2 Sprigs Fresh Rosemary, or 1 t Dried
Salt & Pepper
1 T Butter, Room Temp
1 T Olive Oil
1 Lemon, Cut in Quarters

Preheat oven to 450 degrees.
Put the garlic, rosemary and lemon in the cavity of chicken and sprinkle with salt & pepper. Rub the skin of the chicken with the butter and olive oil and season it with salt and pepper. Roast the chicken on a rack (if you have one) in a roasting pan for 20-25 minutes or until golden brown. Lower the oven temperature to 375 degrees and roast the chicken basting with pan juices for 30 minutes or until the juices run clear. Let the chicken rest, loosely covered with foil, for 10 minutes. Garnish with rosemary sprigs and serve with pan juices.

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