Roast Chicken With Meyer Lemon And Sage I Made It

Roast Chicken With Meyer Lemon and Sage

DetroitTokyo 12 years ago
Roast Chicken With Meyer Lemon And Sage By: Pleclare
This is a wonderful recipe! It was my first experience roasting a whole chicken and it worked out so well. I did not start it at 425 for the first 15min, rather kept it at 350 for a full 2 hours basting every 15 minutes after the first half hour and it was cooked perfectly and the skin was crisp. I was not able to find Meyer lemons so I used regular, cutting only 1 into slices and the 2nd one in half and put those into the cavity along with half of an onion cut into chunks. I also reduced the amount of butter put under the skin to 4 tbsp. I used 2 large carrots and about 1/4 large onion, added at the last 45 minutes of cooking. Finally, I skipped the deglazing step. I highly recommend this recipe!
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frankieanne 12 years ago said:

That looks so good. I love roast chicken, but I never can roast it at 425 or the 450 that some recipes call for. I always get so much smoke and grease spatter. I cook mine at 350 as well to minimize that. It looks fabulous!

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mommyluvs2cook 12 years ago said:

Roasted chicken is SO GOOD! I just picked up a few meyer lemons at thefarmers market and have everything BUT the chicken, lol! I would do it at 350 too. Thanks for posting DT!

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notyourmomma 12 years ago said:

Wonderful bird.....really delicious...I love the lemon and onion flavors....Beautifully done. Brava!

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DetroitTokyo 12 years ago said:

Thank you! I'm so glad it turned out well :-) Pat left us with so many lovely recipes. I miss her!
I wish I had the Meyer lemons and I urge you to get a chicken and make this Mommyluvs!

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