Roast Chicken for Rosemarie
From otterpond 15 years ago
- 120 minutes to make
- Serves 8
This roast chicken recipe always makes me think of my sister Rosemarie. As I walk over to the large rosemary bush in the garden I remember her one visit to our home in Florida and miss her. Lots of lemon in this one as she can also be a bit of a sour puss -- but she is still my sissy :)
Ingredients
- 1 whole chicken (I usually use large fryers but it is up to you) shopping list
- 1 whole lemon shopping list
- 6 long sprigs of fresh rosemary shopping list
- 4 tbsp Poultry Seasoning shopping list
How to make it
- PREHEAT to 450ºF then Reduce to 350ºF after putting the bird in to roast. The surge of heat will result in a really crispy and brown skin and deliciously succulent meat.
- Take out the innards. Microwave innards and set down for the cats so they will go away while you are preparing the chicken. Wash and dry the chicken well.
- Cut the lemon into quarters and shove into the cavity of the chicken.
- Insert the rosemary twigs spaced evenly, under the skin of the chicken. Shove the cut end in first so the leaves don't strip off. Place the chicken, breast side up on a roasting rack. If you don't have a special roasting rack get a small cookie rack or something that will elevate the chicken off the bottom of the roasting pan. I am very fond of my "Beer But" chicken crock that I received as a birthday present. You can see it in the photo.
- If you are planning to use the drippings to make gravy, one idea is to use thick slices of onion to get the bird up a bit. The roast onion infuses the drippings for extra flavor in the gravy. Gravy however isn't on my diet so you are on your own for that part :) Rub the chicken skin all over with the http://www.helpwithcooking.com/cooking-poultry/roast-chicken.html.
- Pour a cup of water into the bottom of the roasting pan and you are ready to go. The water is going to help keep the chicken a bit moister, but because of the long cook time you may want to give the bird a baste or two so it doesn't dry out much.
- Cooking time:
- 2½ - 3 lbs = 1½ - 2 hrs
- 3½ - 4 lbs = 1¾ - 2¼ hrs
- 4½ - 5 lbs = 2 - 2½ hrs
- 5 - 6 lbs = 2¼ - 2¾ hrs
- Here is a link to everything you could possibly want to know about preparing a chicken: http://www.helpwithcooking.com/cooking-poultry/roast-chicken.html
Shows the insertion of the rosemary branches and the amount of spice to use for rubbing.
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The Rating
Reviewed by 4 people-
Nice recipe, very well done. A roast chicken is such wonderful and comforting meal. Thanks for the post, otter and I agree with you on the Hungarian paprika.
Five to you.
Lorraine
lacrenshaw
in Horsham loved it
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perfect use of some of the rosemarie i have growing out front its more like a shrub i sometimes use the branches as skewers when roasting chicken on the grill thank you for a great sounding way to roast a bird.
maywest
in Tangerine loved it
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I love rosemary and chicken! Will do this next time I roast one. I usually stick it in it, but never have put it under the skin. ;')
justjakesmom
in Everett loved it
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