Roast Lemon Chicken with Spring Vegetables
I belonged to a meat CSA for 3 months. We decided not to continue because we don't eat very much meat during the months when we are getting all our CSA vegetables. What we received was excellent and we may do it again at a later time when the pick up location is more convenient and we need more meat.
One of the items we received was a very large roasting chicken. I think having leftover chicken is great because you can do so many things with it.
I always brine chicken that has actually walked around. This way you can be sure of getting a very tender juicy chicken with an excellent flavor. Use a simple brining recipe. This is one and would be plenty for a 6-8 # whole chicken.
For each gallon of cold water used in the brine, add the following:
3/4 cup coarse kosher salt
3/4 cup granulated sugar
1 cup boiling water
1 gallon cold water
1 tablespoon black pepper
Dissolve the salt & sugar in the boiling water and let cool. Add the rest of the water and pepper. A stainless-steel bowl or re-sealable plastic bag can work as a brining container, as long as the poultry is fully submerged. Weight with a plate, if necessary, to keep the meat fully covered by the brine. Let the chicken soak for 4-8 hours. If it is in the brine for too long it could get too salty. Be sure to refrigerate the chicken while it is brining. Remove from the brine and rinse. You can place it uncovered in the refrigerator if you are not ready to cook it. This is supposed to help make the skin crisper. Mine has never been in the frig long enough for me to find out.
1 lemon
2 tablespoons chopped fresh rosemary
2 crushed cloves of garlic
Pepper
12 or more small potatoes, halved
16 baby carrots, or chunks of full size carrots
1# sugar snap peas (or whatever you have)
1 1/2 tablespoons olive oil
Preheat oven to 400 degrees.
Grate the zest of the lemon and mix it with 1 1/2 tablespoons of the rosemary and garlic. Sprinkle the mixture evenly in the cavity of the chicken. Cut the lemon in half, squeeze 2 tablespoons of the lemon juice on the outside of the chicken and put the lemon halves inside the chicken.
Place the chicken on a rack in a roasting pan. Sprinkle it with salt and pepper. Place the chicken in the 400 degree oven. After 15 minutes turn the heat down to 350 degrees and continue roasting the chicken. Be prepared for a wonderful smelling kitchen!
When the chicken has been in the oven for a total of 45 minutes, combine the potatoes and carrots in a bowl. Add the remaning rosemary and the olive oil and toss to combine. Put the vegetables in the pan underneath the chicken. After the vegetables have roasted for 1/2 hour, add the peas. Continue to roast another 15 minutes. Test to see if the chicken is finished. It should have an internal temperature of 165 degrees. Test the carrots and potatoes with a fork to make sure they are tender. Transfer the chicken to a platter and let rest for about 10 minutes. You can make gravy with the drippings from the chicken if you like.
One of the items we received was a very large roasting chicken. I think having leftover chicken is great because you can do so many things with it.
I always brine chicken that has actually walked around. This way you can be sure of getting a very tender juicy chicken with an excellent flavor. Use a simple brining recipe. This is one and would be plenty for a 6-8 # whole chicken.
For each gallon of cold water used in the brine, add the following:
3/4 cup coarse kosher salt
3/4 cup granulated sugar
1 cup boiling water
1 gallon cold water
1 tablespoon black pepper
Dissolve the salt & sugar in the boiling water and let cool. Add the rest of the water and pepper. A stainless-steel bowl or re-sealable plastic bag can work as a brining container, as long as the poultry is fully submerged. Weight with a plate, if necessary, to keep the meat fully covered by the brine. Let the chicken soak for 4-8 hours. If it is in the brine for too long it could get too salty. Be sure to refrigerate the chicken while it is brining. Remove from the brine and rinse. You can place it uncovered in the refrigerator if you are not ready to cook it. This is supposed to help make the skin crisper. Mine has never been in the frig long enough for me to find out.
1 lemon
2 tablespoons chopped fresh rosemary
2 crushed cloves of garlic
Pepper
12 or more small potatoes, halved
16 baby carrots, or chunks of full size carrots
1# sugar snap peas (or whatever you have)
1 1/2 tablespoons olive oil
Preheat oven to 400 degrees.
Grate the zest of the lemon and mix it with 1 1/2 tablespoons of the rosemary and garlic. Sprinkle the mixture evenly in the cavity of the chicken. Cut the lemon in half, squeeze 2 tablespoons of the lemon juice on the outside of the chicken and put the lemon halves inside the chicken.
Place the chicken on a rack in a roasting pan. Sprinkle it with salt and pepper. Place the chicken in the 400 degree oven. After 15 minutes turn the heat down to 350 degrees and continue roasting the chicken. Be prepared for a wonderful smelling kitchen!
When the chicken has been in the oven for a total of 45 minutes, combine the potatoes and carrots in a bowl. Add the remaning rosemary and the olive oil and toss to combine. Put the vegetables in the pan underneath the chicken. After the vegetables have roasted for 1/2 hour, add the peas. Continue to roast another 15 minutes. Test to see if the chicken is finished. It should have an internal temperature of 165 degrees. Test the carrots and potatoes with a fork to make sure they are tender. Transfer the chicken to a platter and let rest for about 10 minutes. You can make gravy with the drippings from the chicken if you like.
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