Roasted Lemon Rosemary Chicken
I caught a segment of the P Allen Smith's Garden Home show on PBS this afternoon. It was love at first sight. From tips on growing orchids to how to plant elephant ears. He had me from the "Just add ice!"
I have been sulking the last few weeks because I broke the oven and Dad is not replacing it anytime soon. We took it outside during the tiling. I thoroughly washed the damn thing for two hours. When we dragged it back in, only the burners are in order. So that means no baking or roasting. No pies, no cakes, no chocolate chips cookies. With my favorite holiday coming up. Yup, no turkey!
Fortunately, we still have the portable glass convection oven. The stars were aligning this afternoon because P Allen Smith was roasting a lemon rosemary chicken with white rose potatoes. The recipe was so simple; I thought I would test it out for dinner. For the time being, we are going to have roasted chickens for Thanksgiving! It was so moist and flavorful!
Here's the recipes. Smith used a roasting pan and baked in traditional oven at 350 degree F. I used a convection oven.
1 whole chicken 5-6 lbs, empty inner parts (Save it for stock).
1 lemon, quartered
2 tablespoons of olive oil
1/2 tablespoon of salt
1/2 tablespoon of garlic powder (This is my modification.)
6 stems of rosemary (mince 2 stems and set aside)
1/2 Gala apple (This is my modification.)
1) Wash chicken and pat dry.
2) Squeeze juice of 2 quarters lemon onto chicken. Squeeze 1 quarter inside the bird.
3) Rub chicken with olive oil, salt, garlic powder, and minced rosemary.
4) Stuff chicken with whole rosemary stems, apple, and left-over quarter of lemon.
Roast at 350 degrees F in a convection oven for about 1 hour or until chicken juice runs clear. Turn chicken at 1/2 hour to achieve even color.
Enjoy!
