10. PERFECT ROAST CHICKEN (Italicized means it is for 6 people), 10 of 366.
Ingredients
1 (2 small lemons)
1 Tbsp butter (1/3 stick butter (4 Tbsp)), softened
1 whole garlic (1 Tbsp minced garlic)
1/4 tsp each (1 tsp each dried marjoram and thyme)
pinch of pepper (1/4 tsp pepper)
1 chicken breast with skin on) 1 roasting chicken (5 1/2 lb) giblets reserved for another use
1 potato not skinned, cut in quarters (2 lb red skinned potatoes, cut in quarters or eights if large)
Directions
Heat oven to 400 F. Line a large roasting pan with nonstick foil. Grate enough zest from lemons to make 1 Tbsp. Cut lemons in quarters. Mix butter, garlic, lemon zest, marjoram, thyme and pepper in a small bowl.
Slide fingers under breast spread half of butter there and the rest on top of the skin, put a cut up lemon under the chicken breast, and place in roasting pan. (and as much of leg as possible to loosen skin from meat. Spread about 3 Tbsp butter mixture under skin; spread remaining over skin. Put cut-up lemons in body cavity. Tie chicken legs together. )Place in roasting pan.
Roast for 20 minutes under aluminum foil with potatoes and then about 15 minutes more without the tent. Roast 1 hour, covering chicken loosely with a foil tent after 20 minutes to prevent it from overbrowning.
Remove roasting pan from oven, arrange potatoes around chicken and stir to coat with drippings. Roast 30 minutes longer, or until potatoes are tender and a meat thermometer inserted in thickest part of thigh (not touching bone) registers 165 F. Remove chicken to a cutting board or serving platter; let rest 10 minutes before carving. If desired, while chicken rests, return potatoes to oven to brown further.
calories 772 total fat 47 g Sat F 16 G cholesterol 228 mg sodium 280 mg total carb 200 fiber 3 g, protein 56 g
6 servings
Per Serving. 773 calories, total fat 470 saturated fat 16 g cholesterol 228 mg sodium 250 mg total carb 25 g dietary fiber 3 g protein 56 g
Ingredients
1 (2 small lemons)
1 Tbsp butter (1/3 stick butter (4 Tbsp)), softened
1 whole garlic (1 Tbsp minced garlic)
1/4 tsp each (1 tsp each dried marjoram and thyme)
pinch of pepper (1/4 tsp pepper)
1 chicken breast with skin on) 1 roasting chicken (5 1/2 lb) giblets reserved for another use
1 potato not skinned, cut in quarters (2 lb red skinned potatoes, cut in quarters or eights if large)
Directions
Heat oven to 400 F. Line a large roasting pan with nonstick foil. Grate enough zest from lemons to make 1 Tbsp. Cut lemons in quarters. Mix butter, garlic, lemon zest, marjoram, thyme and pepper in a small bowl.
Slide fingers under breast spread half of butter there and the rest on top of the skin, put a cut up lemon under the chicken breast, and place in roasting pan. (and as much of leg as possible to loosen skin from meat. Spread about 3 Tbsp butter mixture under skin; spread remaining over skin. Put cut-up lemons in body cavity. Tie chicken legs together. )Place in roasting pan.
Roast for 20 minutes under aluminum foil with potatoes and then about 15 minutes more without the tent. Roast 1 hour, covering chicken loosely with a foil tent after 20 minutes to prevent it from overbrowning.
Remove roasting pan from oven, arrange potatoes around chicken and stir to coat with drippings. Roast 30 minutes longer, or until potatoes are tender and a meat thermometer inserted in thickest part of thigh (not touching bone) registers 165 F. Remove chicken to a cutting board or serving platter; let rest 10 minutes before carving. If desired, while chicken rests, return potatoes to oven to brown further.
calories 772 total fat 47 g Sat F 16 G cholesterol 228 mg sodium 280 mg total carb 200 fiber 3 g, protein 56 g
6 servings
Per Serving. 773 calories, total fat 470 saturated fat 16 g cholesterol 228 mg sodium 250 mg total carb 25 g dietary fiber 3 g protein 56 g
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