Friday, April 24, 2015

Mediterranean Roast Chicken

The herbs in this roasted chicken make all the difference! Herbs are a simple way to make a dish pop and to enhance the nutrition. 

You’ll Need
  • 1 four pound roasting chicken
  • 1 teaspoon dried rosemary, crush
  • ½ teaspoon ground sage
  • ¼ teaspoon freshly ground pepper
  • ¼ teaspoon salt
  • 1/3 cup fresh lemon juice
  • ¼ cup olive oil

  • Wash chicken.
  • Drain well.
  • Place breast side up, on large piece of heavy duty aluminum foil in a baking dish or roasting pan.
  • Combine rosemary, sage, salt and pepper.
  • Season cavity of bird with half the mixture, saving the rest to season outside.
  • Mix lemon juice and olive oil. Spoon 2 Tablespoons inside cavity; pour remainder over bird.
  • Sprinkle with remaining herb mixture.
  • Bring foil edges together; fold over several times, closing tightly.
  • Place in preheated 450 degree oven for 1 hour.
  • Remove from oven; reduce heat to 375 degrees.
  • Open foil wrapping; baste chicken with pan juices.
  • Return to oven to brown to golden color and finish roasting, about 15 to 30 minutes.
  • Test poultry for doneness.
  • It should be well done.
  • The flesh should be no longer pink, with an internal temperature of 185 degrees.
  • A fork can be inserted with ease and juices will run clear at leg joint.
  • Remove to platter for serving.

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