Roasted Lemon Chicken
thyme (fresh if possible)This meal is best served with a salad and mashed potatoes. Happy Valentine's Day.
oregano (fresh if possible)
rosemary (fresh if possible)
chopped garlic
white wine
1 lemon
chopped onion
olive oil
1 chicken (about 2 kg in size)
- Cut the tips of the wings off the chicken. Separate the skin from the meat by gently working from the front and back of the breasts with your fingers. Separate the skin as far as your fingers can reach.
- Rub inside and outside the skin with pinches of the spices, some salt and pepper, garlic, olive oil, and the juice from the lemon.
- Place the chicken breast-down in a roasting pan and sprinkle with some more spices, olive oil, lemon juice, and onions. Roast at 375 degrees F.
- After 20 minutes, flip the chicken over, baste, and roast for an hour.
- To make a gravy, bring 3/4 of a cup of white wine to boil in a pan and add the drippings from the roasting pan. Add 3 tablesppons of flour (or cornstrach) and whisk until smooth over a medium heat.
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