SUNDAY ROAST CHICKEN

SUNDAY ROAST CHICKEN image

Yield Serves 6 people

Number Of Ingredients 11

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1 6 to 6-1/2 pound capon chicken
4 cloves fresh garlic
1 tsp salt
1/4 tsp freshly ground black pepper
1 tsp dried rosemary
1/4 tsp crushed dried thyme
1 to 2 T olive oil
grated zest from 1 lemon
juice from 1 lemon
1 can concentrated chicken broth
1-1/2 cans water

Steps:

Preheat the oven to 450 degrees. Make paste Coarsely chop garlic and crush it in a mortar with salt. Add rosemary and thyme, continue to crush. Mix in olive oil and lemon zest. Prepare chicken Wash and dry chicken, removing giblets. Place chicken on rack in a roasting pan. Spread garlic paste over all surfaces of chicken. Pour broth, lemon juice, and water around chicken. Cover chicken with a tent made of foil and roast for 45 minutes. Turn down oven temperature to 375 degrees and remove tent from chicken. Continue to roast until thermometer pops--about 1/2 hour more, depending on your oven. Remove to platter and pour pan juices into gravy boat or glass measuring cup. Degrease juice and serve with coos coos or rice.