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Wednesday, April 6, 2016

Recipe Wednesday: Lemon Pepper & Rosemary Roasted Chicken

I had never made a roast chicken before, so I figured this past Sunday would be the perfect day to take the time to season, and slow roast, my first chicken!


I started by seasoning the inside with salt, pepper, and then stuffing it with lemon wedges and a cut up yellow onion.

Next, I created a garlic, pepper, & lemon butter, slowly lifted the skin of the bird, and carefully placed the butter underneath.  It was super easy to make the butter, all I did was take 4 tablespoons of soft salted butter, and added in a ton of minced garlic, black pepper, and half of a lemon's juice, mixed it up and bam you're done.  Having butter underneath the skin helps the skin become super crispy when roasting.


After placing the butter under the skin I seasoned both sides of the chicken with salt, lemon pepper, minced garlic, black pepper, lemon, rosemary, and olive oil.  The last thing anybody wants is dry chicken, so I made sure to use plenty of olive oil all over it to keep it nice and moist while roasting.


I popped the chicken in the oven at 425 degrees, and relaxed for about 25 minutes before taking it out, basting it, and turning it over.  I did this again 3 more times, to ensure even cooking and to make sure I was doing enough basting.  I also poured about a cup of white wine over the chicken for the last 25 minute round, ya know, just for fun.  It was easy enough to continually turn the chicken over because it was so small...I realize that if it was a bit bigger it would've been harder to do that!


I was inspired to make a roast chicken, and adding the wine, after reading The Foodie Crush's Oven Roasted Chicken with Lemon Rosemary Garlic Butter.

XO.
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