Wednesday, January 2, 2008

Lemon and Herb Roasted Chicken.

I got a roaster oven for Christmas so it was time to test it out. I joined the Yahoo group Nesco Roasting because I had no idea what to do with it. I wanted to make a whole chicken since it seemed to be the simplest idea but even after reading all the group emails and going through their recipes, I had no ideas. I finally turned to AllRecipes.

It turned out pretty good. It just had a hint of lemon which was nice because I'm not a huge lemon fan. Spencer just assumed I'd put lemon pepper on it. I ended up shredding the majority of the chicken for a dinner next week.

This is definitely how I'll be making all my chicken from now on. The meat was so tender! I tried to pull a leg off and the bone came right out of the meat, leaving everything else intact. I will never, ever boil a chicken again.

Photobucket


Lemon and Herb Roasted Chicken
from AllRecipes

3 - 4 pound chicken
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 tablespoon dried thyme
sprinkle of crushed red pepper flakes
1 teaspoon Lawry's seasoning salt
1 teaspoon garlic powder
1/2 teaspoon mustard powder
1/2 teaspoon ground black pepper
2 lemons
2 tablespoons olive oil

Preheat oven to 350.

Combine all seasonings and set aside. Rinse and dry chicken. Rub 1/2 the seasoning inside the chicken and 1/2 outside. Place chicken in roasting pan.

Squeeze the juice from two lemons and combine with olive oil. Drizzle over top of chicken.

Roast for 1 1/2 hours or until juice run clear.

1 comment:

Lisa said...

I need something like this...I love roasted chicken, but I don't have a roaster pan & rack or a roaster oven. Do you think a plain deep roaster pan w/ a rack in the regular oven does just as good of a job as an actual roaster oven like yours?