One of the keys to a happy life (in our house at least) is a kitchen filled with staples. With two busy adults, having the ingredients to throw a satisfying lunch or dinner together at the spur of the moment is essential. One of the mainstays we keep around is a roast chicken. When time is short, we pick up a pre-cooked supermarket bird, but when we have a little extra time, we roast this excellent garlic rosemary chicken. The rosemary from our garden, combined with fresh lemons and garlic, permeates the flesh with a heavenly flavor, perfect for chicken salad, tamale filling, or eating by itself. Click "more" for the recipe, originally found at Yum!, also home to "white trash recipes" (try the deep-fried Mars bar, I recommend it).
1 large roasting chicken
1 bulb/head of garlic
1 bunch of fresh rosemary
1 large or 2 small lemons, washed
salt & pepper
large roasting pan with rack
Heat oven to 475°F.
Wash and dry chicken.
Roughly chop the bulb of garlic. (Don't worry about peeling the individual cloves.)
Roughly chop the lemons.
Reserve 4 stalks of rosemary and roughly chop the rest.
Combined the chopped ingredients and stuff into the cavity of the chicken.
Rub the chicken with olive oil and season with salt and pepper to taste.
Place chicken on rack in roasting pan. Place reserved stalks of rosemary on top of the chicken. I like to put them where the legs and wings join the body.
Place roaster in preheated oven for 15 minutes, then lower the heat to 350 degrees. Continue to roast for an additional 30 minutes or until browned and crisp.Posted by david on July 16, 2004