So remember I posted a couple of weeks ago that one of my goals for the new year was to post more regularly? Guess how many times I posted since then-4. Big friggin' 4 times and one of them was just announcing a giveaway winner but I'm counting it... So starting today I will be posting a favorite recipe every Monday. This along with my Friday Fab Finds should help me with my goal.
This recipe is for my favorite roasted chicken. This chicken is super easy to make and always comes out super juicy. Definitely a favorite here. First will be the recipe as written after it I'll let you know what I do differently
Roasted Chicken
Recipe created by Cristina Ferrare
This recipe calls for two chickens so that you have leftovers!
.
Ingredients
Roasted Chicken:
2 chickens , 4 1/2 to 5 pounds each
6 lemons
A poultry mix of fresh herbs: Rosemary, sage, thyme, parsley and oregano work well
Marinade for one chicken:
1 cup Dijon mustard
1/2 cup soy sauce
1/2 cup juice from fresh lemon (don't discard lemon rinds)
Directions
To make marinade: Place all ingredients in a nonreactive bowl. Whisk with a wire whisk until ingredients are incorporated well—the marinade should have a smooth and creamy consistency.
To make roasted chicken: Preheat oven to 425°.
Clean chickens well and pat dry. Place each chicken in its own baking dish.
Stuff cavities with lemon rinds and fresh herbs. A poultry mix is fine, usually consisting of rosemary, sage, thyme, parsley and oregano.
Pour marinade over chicken. Add cracked pepper and remaining herbs to the top of each chicken.
Place an oven thermometer in each chicken and cover with aluminum foil. Place on the lower rack of the oven. Bake for 1 1/2 hours, then remove the aluminum foil. Baste with a basting bulb. Keep basting often, ever 15 minutes until the thermometer reads 180°.
Ok- first I don't know why the recipe calls for 2 chickens but the marinade is for one chicken.That never made sense to me. I've only made this with one chicken. Anyway I have never used the fresh herbs or substituted dried herbs for that matter. I have also never used more than 2 lemons. I can't imagine why you would need 6 lemons. Instead I just use the marinade and fill the cavity with the lemon rinds,a couple of whole garlic gloves and quartered onion. I also salt and pepper it.I then tie up the legs with a piece of aluminum foil.
I make basic gravy from the drippings that is absolutely delicious. If we have any leftovers I shred the chicken and toss it with egg noodles and the leftover marinade.
If you have any of your favorite recipes you like to share send me the link!
This recipe is for my favorite roasted chicken. This chicken is super easy to make and always comes out super juicy. Definitely a favorite here. First will be the recipe as written after it I'll let you know what I do differently
Roasted Chicken
Recipe created by Cristina Ferrare
This recipe calls for two chickens so that you have leftovers!
.
Ingredients
Roasted Chicken:
2 chickens , 4 1/2 to 5 pounds each
6 lemons
A poultry mix of fresh herbs: Rosemary, sage, thyme, parsley and oregano work well
Marinade for one chicken:
1 cup Dijon mustard
1/2 cup soy sauce
1/2 cup juice from fresh lemon (don't discard lemon rinds)
Directions
To make marinade: Place all ingredients in a nonreactive bowl. Whisk with a wire whisk until ingredients are incorporated well—the marinade should have a smooth and creamy consistency.
To make roasted chicken: Preheat oven to 425°.
Clean chickens well and pat dry. Place each chicken in its own baking dish.
Stuff cavities with lemon rinds and fresh herbs. A poultry mix is fine, usually consisting of rosemary, sage, thyme, parsley and oregano.
Pour marinade over chicken. Add cracked pepper and remaining herbs to the top of each chicken.
Place an oven thermometer in each chicken and cover with aluminum foil. Place on the lower rack of the oven. Bake for 1 1/2 hours, then remove the aluminum foil. Baste with a basting bulb. Keep basting often, ever 15 minutes until the thermometer reads 180°.
Ok- first I don't know why the recipe calls for 2 chickens but the marinade is for one chicken.That never made sense to me. I've only made this with one chicken. Anyway I have never used the fresh herbs or substituted dried herbs for that matter. I have also never used more than 2 lemons. I can't imagine why you would need 6 lemons. Instead I just use the marinade and fill the cavity with the lemon rinds,a couple of whole garlic gloves and quartered onion. I also salt and pepper it.I then tie up the legs with a piece of aluminum foil.
I make basic gravy from the drippings that is absolutely delicious. If we have any leftovers I shred the chicken and toss it with egg noodles and the leftover marinade.
If you have any of your favorite recipes you like to share send me the link!
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I look forward to seeing your recipes. I have a cooking/food blog that I publish recipes to as well!
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