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Instructions |
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Preheat oven to 400
Clean and dry chicken. Season bird inside and out
with salt and pepper. Separate skin from breast
season under skin with salt and pepper, 2-3 sprigs
each rosemary and thyme, and 6 cloves garlic.
Stuff inside of chicken with the whole lemons 2
rters of onion an half a head of garlic(cut
crosswise)
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Place chicken breast side down in roasting pan on
top of onions and remaining garlic cloves. Pour
lemon juice and chicken stock over chicken.
Roast breast side down for 20 minutes.
Turn oven temp down to 375.
Turn chicken breast side up and roast 2-21/2 hours
(20 mins per pound.
Baste as needed
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Remove from oven and let rest for 30 minutes before
serving.
Before carving remove thyme and rosemary sprigs.
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For pan sauce-
Strain dripping from chicken. place in sauce pan,
whisk in 1/4 cup white wine, 1/4 cup chicken
stock,
1 tsp minced garlic (or use garlic from roasting
pan).
Bring to boil. reduce heat and let simmer for 15
mins.
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Originally Submitted
6/21/2012
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