Ann - Your rosemary chicken dinner sounds delicious! Recipe?
It's Wednesday night here. Dinner at mum's. About the only bright spot over the last 2 days. I've been sleeping lots and taking it easy. This cough is not going away and I'm just so over it! I'll be heading over to pick up doggie bags for DS, DH and myself. We're in a very busy period at work, home and life.
PIO I am sorry you are sick, hope you feel better soon. Glad to hear you are sleeping and taking care.
This recipe is so easy and every one loves it. I sometimes roast more than one and use the chicken for salads, tacos anything I can come up with.
Roasted Rosemary Chicken
Ingredients
1 (3 pound) whole chicken, rinsed & cleaned
Sea Salt & Fresh ground pepper
2 fresh lemons (cut in half or quartered)
1 small onion, quartered
Garlic cloves (to taste)
1/4 cup chopped fresh rosemary
1 Tablespoon very finely chopped fresh rosemary (for outside of chicken)
Olive oil
1 cup Chicken stock
Directions
Preheat oven to 350 degrees F (175 degrees C).
I cook mine in a roasting pan with a rack to have a crispy bottom. Rinse chicken and clean, then season inside chicken with salt and pepper to taste. Stuff cavity with the onion, lemons, garlic and rosemary. Place chicken in roasting pan or a 9x13 inch baking dish.
Rub outside with olive oil and sprinkle with garlic, finely chopped rosemary, salt and pepper. Pour chicken stock in bottom of pan and cover. Basting as necessary.
Roast in the preheated oven for 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear. Cooking time will vary a bit depending on the size of the bird. Remove lid of pan and let brown. Be sure to let the chicken rest for about 15 minutes prior to carving.
I sometime add potatoes, carrots, and/or other veggies to the bottom of the pan and place the chicken on top. Wonderful moist chicken with whole dinner in pan.
Ann
WFDT - Left over pizza, homemade baked chicken fingers, salad and wine