Wow! So moist juicy and so tender, I did not have to cut the meat with my fork -the meat was so soft! Did not take much to prepare the chicken as I always have fresh herbs on hand. I chopped up a few sprigs of fresh rosemary, added a little chopped sage, 2 garlic cloves, the juice of 1 lemon, sea salt, black pepper, and olive oil with a little butter. I mix up the seasoning until somewhat pastey and smear the rub inside the chicken skin and all over the chicken, leaving the lemons and onion on inside cavity. I add a generous amount of olive oil all over the top of the chicken, add more sea salt, rosemary, and black pepper. I let the herbs marinate in the chicken for a while before roasting. In the roasting pan I add the quartered onions with celery, carrots an chicken stock. Put chicken on top of the vegetables. I squeeze more lemon all over the chicken right before roasting. I put the chicken in the oven, uncovered, let it roast at 325 degrees for a few hours. Follow the "20 mins per pound of chicken" rule but I also want it more juicy and tender so I let it roast on lower temperature longer. When the juices run clear and chicken done, I take it out and let it sit for few mins. I served the chicken with, "rice with herbs de provence," scooping up all juices onto my rice and "herbed mushrooms with white wine" (all from AR). I also prepare my turkey the same way, see, "Easy Herb Roasted Turkey, " also from this website. Awesome as well!!
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Wow! So moist juicy and so tender, I did not have to cut the meat with my fork -the meat was...