Monday, January 9, 2012

Lemon and Herb Roasted Chicken with New Potatoes

One of the best things about doing this blog is the food smell after each new kitchen experiment; it often lingers. Sometimes up to 24 hours. The only thing I enjoy as much as a lovely lingering smell is an easy, 1-dish dinner. This roast chicken, relying on classic techniques, such as placing a fork-pierced lemon inside the cavity and rubbing the skin with butter, so that it mixes with the chicken fat lemon and fresh herbs to form a luscious roasting sauce for the baby potatoes and onions, is more delicious than words can describe! I guarantee this will make your house smell heavenly! I like to serve this with my favorite greens mix, dressed in vinaigrette.

As a bonus, the chicken carcass makes a great base for homemade chicken stock.

Lemon and Herb Roasted Chicken with New Potatoes

1 lemon
1 clove of garlic, gently crushed
1 large sprig of rosemary
3 sprigs of thyme
1 bay leaf
1 onion, quartered
1 1/2 - 2 tablespoons butter
Salt, to taste
Fresh ground pepper, to taste
2 lbs. medium sized new potatoes, any type (yukons are great with this), washed and quartered
1 onion, quartered

1. Preheat oven 400 degrees. Rinse the chicken with water inside and out and pat dry thoroughly with paper towels (the drier it is, the crispier the skin).

2. Season the cavity with salt and pepper.

3. Roll the lemon back and forth on a clean countertop, pushing down with the heel of your palm, to help release the juices. Going around the lemon, pierce the fruit from top to bottom with a fork every 1 or so inches, so it has rows of piercings. Rub butter all over the outside of the chicken, then place lemon, garlic, bayleaf, thyme and rosemary inside the bird's cavity. Season the chicken skin with salt and pepper. sprinkle the remaining butter all around the chicken in the pan.

4. Add to greased roasting pan, breast side up, and tuck the wings in. Tie the drumsticks together, to help the chicken hold its shape. If you can use a single long piece of twine and also wrap it around the breasts, keeping the wings tucked in, this will further help its shape.

5. Toss the onions and potatoes in a bowl with 1/2 Tablespoon olive oil and salt and pepper to taste. Add to roasting pan and roast at 400 degrees for approximately 1 to 1 1/2 hours, making sure to baste the bird occasionally and turn the bird over after 40 minutes and test the potatoes--they are done, or maybe need 5 minutes more to reach the desired tenderness. Carve and serve with the potatoes.

I hope you enjoy this recipe and I welcome your feedback!

No comments:

Post a Comment