Walk-Away Roast Chicken With Lemon & Herbs
photo by lazyme
- Ready In:
- 1hr 35mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 1⁄2 tablespoons olive oil
- 2 tablespoons dijon-style mustard
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme, chopped
- 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary, chopped
- salt & freshly ground black pepper
- 1 lemon, halved
- 1 (3 1/2 lb) roasting chickens, rinsed under cold water and dried
- 1 onion, cut into thick slices
- 8 medium red potatoes, washed (but not peeled)
directions
- Heat the oven to 375°F In a small bowl, combine 1 Tbs. of the olive oil, the mustard, thyme, rosemary, salt, and pepper. Squeeze the juice from one lemon half into the herb mixture; squeeze the juice from the other half into a small bowl and reserve. Reserve the squeezed lemon halves. Spoon the herb mixture over the chicken and inside its cavity, rubbing to coat the bird thoroughly. Put the reserved lemon halves inside the chicken's cavity.
- Put the onion and potatoes in a roasting pan. Season them with salt and pepper and toss them with the remaining 1 1/2 Tblsps. olive oil. Scatter the ingredients around the pan to make room in the center for the chicken.
- Put the chicken in the pan, breast side up. Cook until the meat is tender and the juices run clear at the thigh, about 1–1/4 hours. By this time, the potatoes and onions should be tender.
- Transfer the vegetables to a serving platter. Pour the juices from inside the chicken's cavity into the roasting pan and transfer the chicken to a cutting board and let it rest.
- Spoon off and discard as much fat as possible from the juices in the roasting pan. Set the pan with the juices over medium-low heat and pour in the reserved lemon juice along with 1/2 cup water. Bring to a boil, scraping up the browned bits from the bottom of the pan.
- Cut the chicken into pieces (or serve it whole, if you like). Pour the pan juices over the chicken and serve.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I cooked this for my parents anniversary. We all LOVED it. My family agreed that the gravy was some of the best we've ever had. I made a few changes though. -------------------------- ***The rub: I added 2 cloves of pressed/minced garlic ***Inside the chicken: I added 1 onion - roughly chopped, handful of parsley - finely chopped, 2 garlic cloves - whole but crushed, 3-4 tbsp butter - room temperature ***The gravy: Added chicken broth instead of water, corn starch for thickening ***The vegetables: Added carrots - bite-sized chunks, used 2 onions - thickly sliced (in addition to the onion inside the chicken) ***Cooking: 250F - about 6 hours. -------------------------- I might add dry white wine to the gravy next time but it was so good this time I would be worried about messing it up. This was definitely one of the best things I've made at recipezaar.
Tweaks
-
I cooked this for my parents anniversary. We all LOVED it. My family agreed that the gravy was some of the best we've ever had. I made a few changes though. -------------------------- ***The rub: I added 2 cloves of pressed/minced garlic ***Inside the chicken: I added 1 onion - roughly chopped, handful of parsley - finely chopped, 2 garlic cloves - whole but crushed, 3-4 tbsp butter - room temperature ***The gravy: Added chicken broth instead of water, corn starch for thickening ***The vegetables: Added carrots - bite-sized chunks, used 2 onions - thickly sliced (in addition to the onion inside the chicken) ***Cooking: 250F - about 6 hours. -------------------------- I might add dry white wine to the gravy next time but it was so good this time I would be worried about messing it up. This was definitely one of the best things I've made at recipezaar.
RECIPE SUBMITTED BY
<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style>
OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.