Monday, March 9, 2009

Roast Chicken

This is a long standing family favorite. I am putting it in because of the sale on leg quarters. This recipe adapts easily to that cut of chicken. Often, I will serve this with a salad and a side of pasta with vegetable sauce. Enjoy!

Roast Chicken

2 cloves garlic, minced
2 tablespoons fresh rosemary, snipped
1 3-pound broiler-fryer chicken
2 tablespoons butter, melted
If using dried rosemary, use 2 teaspoons.

Combine the garlic and 1 tablespoon (1 teaspoon) of the rosemary. Rub the chicken inside and under the skin with the mixture. Sprinkle the chicken with salt. Tie legs to tail and twist the wing tips under the back. Place the chicken on a roasting rack over a shallow pan. Combine melted butter with the remaining rosemary and pour over chicken.

Roast, uncovered in a 375 degree oven for 1 to 1 1/4 hours. Check to be sure the drumstick moves easily in the socket.

Another variation is Lemon Roast chicken. In this version, omit the garlic and squeeze the juice of lemon over the chicken before rubbing it with the rosemary. Place the squeezed lemon in the body cavity. Continue the rest as above.

This recipe is actually quite versatile. Cut up chicken can be used instead of the whole chicken. The same seasoning procedure can be used on boneless skinless chicken breasts, though the pan would need to be covered during cooking. I have even prepared chicken as described then cooked it in the pressure cooker for a quick supper. The flavor is wonderful, whatever you do.

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