One Beer Bread at a Time.

Monday, April 21, 2008

Roast Chicken Recipe I must try.


I have to make this very soon!


Chef Hans' Roast Chicken with Garlic and Rosemary


1 Corn fed free-range or organic chicken 4 to 6 lbs

salt and freshly ground pepper

2 garlic clove lightly crusted with skin

2 springs of fresh rosemary

1/2 lemon

3 tablespoon olive oil

lemon pepper seasoning to taste


1. Preheat the oven to 250- with fan, 325- without fan


2. Season the chicken inside and out with salt and pepper and lemon pepper salt. Place the garlic and rosemary, fresh lemon in the cavity. Set the chicken in oiled roasting pan and brush with oil.


3. Roast for 1 hour 15 minutes, basting occasionally and covering with oiled grease proof paper or foil if the breast is becoming too brown.


4. Remove from the oven at 160F and allow to rest for few minutes before carving.
Eat with warm vegetables, salad, your choice.
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Started weeding today, realize I really don't like weeding--but I do love having a garden..I"ll have to work on getting Anna to know the difference btwn plants and weeds because she loves weeding!

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