Monday, February 24, 2014

Lemon Rosemary Baby Roast Chicken


Ingredients: 

2 1b. whole baby chicken (preferably free-range or organic)
1 bag baby carrots
1 pre-cut package of butternut squash
1/2 a yellow or white onion
1/2 stick of salted butter
salt & pepper
one lemon
one small bunch of rosemary sprigs
one small bunch of fresh thyme
parsley flakes
onion flakes
garlic powder
paprika

Directions:

Chicken:
Pre-heat oven to 450 degrees. Remove innards from chicken, rinse chicken in sink, and fully pat dry. Rub entire chicken (inside and out) with salted butter. Season chicken with salt, pepper, onion flakes, garlic powder, and paprika. Season cavity liberally with same ingredients. Stuff cavity with rosemary, thyme, and lemon slices.

Veggies:
Dice onion and toss along with carrots and baby squash on a baking sheet. Drizzle with extra virgin olive oil and add a few tablespoons of chopped chilled salted butter to the pan as well. Season with salt, pepper, parsley flakes, and toss to evenly distribute seasoning throughout veggies. Nestle baby chicken in the middle of the veggie pan. Bump oven temp down to 400 degrees and bake chicken for 45 minutes, or until internal temperature is 165 degrees at the meatiest part of the chicken thigh. Another way to check for doneness is when clear juices run from inner part of the chicken thigh when pierced, and no pink/red remains.

Quick Pan Gravy:
Melt 2 tablespoons of salted butter in a frying pan. Add 2 tablespoons of flour to melted butter. Cook together for 1-2 minutes until flour taste is cooked out. Add 3/4 - 1 cup of pan drippings. Cook for a few minutes until gravy starts to thicken. Salt & pepper to taste.


No comments:

Post a Comment