Sunday, January 30, 2011

Olive Oil, Rosemary & Lemon Roast Chicken

Ingredients: 1 whole chicken cut into pieces, 3-4 meyer lemons, 3 parsnips, 4 large carrots, 3 white onions, 1/2 cup good olive oil, fresh rosemary, 4-6 cloves of garlic, salt & pepper.

Start by making a simple marinade of olive oil and fresh lemon juice.  In a bowl combine 1/2 good olive oil and the juice of 3-4 meyer lemons.  Whisk in 1 tablespoon salt and 1 tablespoon of crushed black pepper.  Put chicken pieces in a plastic bag and pour in marinade.  Chop up several springs of rosemary.  Bruise with the back of you kitchen knife and toss in the bag as well.  Smash the garlic cloves and had it with the rosemary.  Seal it up and place in the fridge for at least 2 hours.  I prefer to let it marinade for about 6 to get maximum flavor.

Preheat oven to 450.  Lightly spray a roasting pan with oil or non stick spray.  Slice up the onions into rounds to use as base for the chicken.   The onions add moisture and flavor during cooking.  Roughly chop up the parsnips and carrots.  Season them with salt & pepper.  Take the chicken out of the marinade and arrange in the baking pan.  Place the parsnips and carrots around the chicken.  Place the lemon rinds in the pan as well. Pour any leftover marinade over the top.  Pick out any huge pieces of rosemary and discard.

Roast for 30 minutes at 450 and then turn down the heat to 350 and finish cooking for about 30-40 minutes.

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