FEBRUARY: Roast Chicken

It’s winter and time to settle in and stay out of the cold. One of my favorite meals is Roast Chicken.  The house smells great and I can have several meals from it. People often ask me how I manage to make such a moist chicken, so here’s my secret.

For a 3 lb chicken I set the oven to 425.

I generously cover the chicken with kosher salt, inside and out. Then I stick a pierced lemon in the cavity. If the chicken is too small I use half a lemon.  If I do not have a lemon I stuff rosemary branches under the skin, carefully so that I do not rip it.

I put the chicken on a small rack, BREAST side down.  I bake it for 40 minutes like that.
Then I turn it over to finish it.

It usually takes one hour for a three pound chicken.  If it is starting to brown too much and is not finished, you can loosely cover the chicken with tin foil.

Adjust time and turning to the size of the bird.  Make certain that you have a can of cranberry sauce in the house, or my Purple Chef Mango Chutney.


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Lemon Roasted Chicken

This recipe will give you a very moist and delicious roasted chicken.
1 red onion
.5 cup chopped flat leaf parsley
2 T. fish chopped rosemary
2 T. chopped fresh mint
1T. chopped Fresh Sage
2 tsp kosher salt
.5 tsp black pepper
Grated Zest of 1 lemon
.25 cup of olive oil
2 each 3 lb chickens
Lemon Roasted ChickenYou may mix the herbs to your liking. Use basil, thyme, marjoram, oregano instead of what I have listed.
Combine all ingredients except olive oil and chicken a food process and pulse to chop.While machine is running add olive oil in a steady stream. Process until smooth. Put chicken in a large glass or ceramic bowl. Spread the mixture over the chicken. Cover with plastic wrap and refrigerate 8 hours or overnight.
Discard excess paste.  Preheat oven to 450. Bake for one hour or until juices run clear.
If you put the mixture under the skin, salt the birds with kosher salt before baking.
Should make 8 portions, 1/4 bird per person.
Or slice and serve for more servings.

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