Lemon Rosemary Chicken
On May 27, 2006 in Unsorted
1 whole chicken
4 large carrots, halved
4 large onions, halved
4 large celery stalks
1-1/2 teaspoons black peppercorns
3 cloves garlic, minced
1 tablespoon lemon zest
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh parsley, chopped
5 tablespoons olive oil
salt and pepper
- Preheat oven broiler and adjust oven rack so that the chicken will be about 8" from the broiler.
- Butterfly the chicken by cutting through the back bone with kitchen shears.
- Grind peppercorns in a mortar and pestle or food processor, then add the garlic, lemon, rosemary and parsley. Combine with enough olive oil to make a paste.
- Gently pry the skin from the flesh of the chicken and work the paste under the skin of the chicken wherever possible.
- Rub the chicken with remaining olive oil and season with salt and pepper.
- Place carrots, onions and celery in the bottom of a roasting pan and put the chicken on top.
- Put the chicken in the oven and roast under the broiler, turning every 15 minutes or so, until a thermometer inserted into the thickest part of the thigh reads 165 degrees.
- Allow meat to rest before carving. Easily separates into quarters because the backbone is removed.
Makes 4 servings