This is one pretty Bird! My fiancée’ has perfected the art of roasting chickens.
We found this great recipe (and we have tried it twice thus far) in my Bon Appetit magazine. I will post the recipe at the end of this blog post.
Mmmmmm….mmmm, they are a great looking pair of legs.
Hey, hey no picking!
Sweet Plum Tomatoes, to make us a nice salad.
Crisp and fresh!
I whipped up a fragrant and light ” Lime vinaigrette” to toss into our salad.
Jalapeño and scallions ready to sauté with rice, for our last side dish.
Saute scallions, the peppers, and olive oil with a fresh squeeze of lime juice toss in some white rice and season with salt and pepper.
Finger licking’ , down home, crispy and succulent roasted chicken with salad and jalapeño lime rice!
Woo! Hoo! Good Eats.
Yum Food!! Yum Art!!
Roast Chicken with Rosemary, Lemon, and Honey
6oz. rosemary sprigs (about 2 large or 4 small bunches), divided
2 4-lb chickens
1/2 cup plus 2 Tbsp. extra-virgin olive oil
1/4 cup fresh lemon juice
2 Tbsp. honey
2 lemons, 1 halved, 1 sliced into eight 1/4″ rounds
1 lb. shallots, peeled
Kosher salt and freshly ground pepper
Preheat oven to 375 degrees. Line a large roasting pan with 3/4 of rosemary sprigs.
Place chickens on top.
Whisk 1/2 cup oil, lemon juice, and honey in a small bowl to blend.
Using your hands and beginning at the neck end of chicken, gently lift skin away from breast.
Under skin of each chicken, rub 3/4 cup lemon mixture into meat.
Drizzle remaining lemon mixture all over outside of chickens.
Place 1 lemon half and 1 shallot inside each chicken cavity; stuff with remaining rosemary sprigs, dividing equally.
Season chickens all over with salt and pepper. Place remaining shallots around chickens; arrange 4 lemon
rounds on top of each chicken. Drizzle shallots and lemon rounds with remaining 2 Tbsp. oil.
Roast chickens, basting frequently with pan juices, for 45 minutes. Increase oven temperature to 425 degrees
and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh
registers 165 degrees and skin is deep golden and crispy, about 10 minutes longer.
Spoon pan juices over chickens, shallots and lemon slices
and serve in roasting pan.
( We halved this recipe to make for two of us, and it was still delicious)