PERFECT ROAST CHICKEN DINNER WITH LEMON, GARLIC AND HERBS
This is a complete one-pan Sunday chicken dinner, to be enjoyed with a good bottle of wine and a buttered baguette or fresh baked rolls. All you need is dessert (such as a fruit pie or crumble). Bon appetit!
Provided by BecR2400
Categories One Dish Meal
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Place the cooking rack about 6 inches from the bottom of the oven, and preheat oven to 425 degrees F.
- Remove the chicken giblets, and any feathers or extra fat; rinse the chicken inside and out with cold running water and pat dry.
- Generously salt and pepper the chicken, inside and out.
- Stuff the cavity with sprigs of thyme and rosemary (or tarragon), quartered lemons, and garlic.
- Place chicken breast side up into a large Dutch oven or Le Creuset pan, tucking legs together (tie legs together with string, if necessary) and tucking the wing tips under the body of the chicken.
- Brush outside of chicken with melted butter, and sprinkle generously with additional salt and pepper.
- Place onions, celery, carrots, and potatoes evenly around the chicken; drizzle with olive oil and toss gently to coat.
- Roast the chicken for about 45 minutes, or until chicken is nicely browned.
- When chicken has browned, cover loosely with aluminum foil and continue to roast for an additional 45 minutes (for a 1 1/2 hours cooking time), or until juices run clear when you cut between a leg and thigh.
- Remove chicken and vegetables from oven to a platter and cover with aluminum foil; let rest for 20 minutes.
- Before serving, remove the herb stuffing from inside the bird, discard.
- Slice the roast chicken, and serve with the vegetables.
- This is a great Sunday dinner to be enjoyed with a good bottle of wine and a buttered baguette or fresh baked rolls.
- Bon appetit!
Nutrition Facts : Calories 1013.5, Fat 70.4, SaturatedFat 21.5, Cholesterol 291.4, Sodium 321.9, Carbohydrate 24.5, Fiber 3.6, Sugar 3, Protein 67.8
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