Roasted Chicken with Lemon, Garlic and RosemaryWe had lots of the couscous chickpea salad leftover from yesterday, so I decided to stick with Mediterranean flavors and roast a chicken with lemon, garlic and rosemary for tonight. (The couscous salad was even better the second day because the flavors married, by the way.)
Anyway, I usually roast a chicken with a lemon inside every Spring. It's very simple. Very moist, and tasty.
mucho credit for making the first family cookbook, long before blogs, and easy editing. She cut and pasted and copied one for each family member. It was tedious and hard work.
Everyday Garlic Chicken
1 whole chicken (about 3 pounds)
1 whole lemon, pricked several times
24 cloves of garlic, peeled
3 cups of chicken broth
freshly ground pepper
Preheat the oven to 400 degrees.
Wash the chicken and pat it dry inside and out. Place a lemon, pricked with a fork, in the cavity and place the chicken in a small roasting pan.
Cut one clove of garlic in half and rub over the breast skin. Generously pepper the skin, if you like pepper. Otherwise, wait and pepper it near the end. Tuck a few sprigs of rosemary in the cavity too, if desired.
defatted juices back in the roasting pan.
Over medium heat, reduce the liquid by half, stirring frequently. Strain if you desire a smoother sauce.
Carve the chicken and pass the sauce at the table.