Monday, May 18, 2009

Lemon-garlic rosemary roasted chicken

1 whole chicken, washed and patted dry (inerds removed)
2-3 whole lemons
2 whole heads of garlic, sliced in half across grain
handful of fresh Italian parsley
fresh bay leaves
1 large sprig fresh rosemary
salt, pepper
melted butter
3  Tbsp. flour
1/4 c. white wine
1 1/4 c. chicken broth

Set chicken out about 1 hour to warm up. A warm chicken is a moist chicken! Salt and pepper inside cavity of chicken. Stuff with 1-2 lemon (quartered), 1 head of garlic, rosemary and parsley. Truss legs of chicken with kitchen string and tuck wings behind chicken. Place in a roasting pan.

Cut another lemon into wedges (about 8) and tuck around outside of chicken, break up second head of garlic and scattered around the chicken next to the lemons and add fresh bay leaves around the pan for extra flavor. Brush melted butter on chicken and generously season with kosher salt and lots of ground pepper.

Bake for 1 hour at 400 degrees. Skin of chicken will be crispy. Brush with more butter and cover chicken. Cook for another 30 to 45 minutes or until juices run clear and thermometer reads 180 in the thigh of the chicken. Leg should move easily when wiggled.

Take out of oven and place chicken on cutting board, covered tightly with aluminum foil and let rest 15-20 minutes. Carve chicken and serve with fragrant gravy.

Fragrant Gravy

Drain juices from pan through a strainer. removing lemon and garlic cloves. Make a roux made of 3 Tbsp. flour and 3 Tbsp. fat from drippings, salt and pepper. Add to drippings enough chicken broth (homemade is best) to make 1 1/4 cups. Slowly stir in liquid and heat to boiling, stirring constantly. Add 1/4 cup white wine and cook until slightly thickened. Add a little sweetener if lemon makes it too sour.

Serve with mashed potatoes, green veggie or green salad.

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