Wednesday, December 16, 2009

Roasted Chicken

1 roasting chicken, thawed
1 lemon, wedged
1 onion, wedged
Cloves of garlic
Olive oil
Poultry seasoning*

Preheat oven to 250º.

Rinse out chicken, remove gizzards, etc., pat dry. Place in roasting pan**, breast side up.

Squeeze lemon juice from lemon wedges over the top. Fill chicken cavity with lemon rinds, onion, and garlic. Generously apply olive oil all over the top and sprinkle with parsley and poultry seasoning.

Bake for 5 hours. The last 20 minutes of roasting, turn oven to 425º for a crispy skin.

Remove from oven, cover with foil and let rest for 30 minutes before slicing and serving.

*Spices included in poultry seasoning are: salt, thyme, sage, marjoram, rosemary and black pepper if you don't want to purchase the actual poultry seasoning.

**You can also use an oven bag if you don't have a roasting pan and just follow its simple directions still using the same baking time and temperatures in this recipe.

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