Thursday, May 20, 2010

Day 152, Roast Chicken with Lemon

I had been in the mood to roast a chicken all week, so I went out and got one even though it wasn't as cheap as $.99 a pound like I have seen at times.

1 (3 pound) whole chicken
2 lemons
1/4 tsp paprika
1/4 tsp dried rosemary
1/4 tsp dried sage
2 tbsp olive oil

Preheat the oven to 350 degrees F. Rub the skin with the olive oil. Cut open one lemon and juice it. Pour the juice over the chicken. Cut the other lemon in half and place one half inside the chicken. Season the chicken with the remaining seasonings. Place the bird on a broiling pan and cook for 1 1/2 hours, until chicken has an internal temperature of 180 degrees F. as tested by a meat thermometer.

Serves 6

It was chilly the day I made this, so having the oven on was helpful. I actually loosened the skin and placed the juice and seasonings under the skin for more flavor right in the meat. I only had one lemon, so I couldn't taste the lemon flavor as much as I wanted. I always peel the skin off when I eat poultry, so I figured that placing the seasonings under the skin would make what I was actually eating more flavorful. I think I might have used more seasonings than the recipe called for, probably 1/2 tsp of each instead of 1/4 tsp because it just didn't cover the bird as well as I had liked.

Flavor Rating: Good, despite not covering it or basting, it still came out fairly moist.

Ease of Preparation: Easy, be sure to wash your hands well when preparing poultry.

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