It seems odd to turn the oven on for an extended period of time in the middle of summer, but I had a hankering for roasted chicken, so decided it was worth it. The boys and I grabbed a handful of basil leaves out of the garden (among other veggies to serve alongside our chicken), quartered a lemon, stuffed it in the bird and popped 'er in the oven. We ate our own fresh broccoli, peas, and carrots with the chicken (along with quinoa - see other recipe post from today). Such a healthy, delicious dinner. Go ahead and roast a chicken this summer, too. YUM! (and remember, go for the free-range, horomone-free bird from your local farm, when choosing your chicken!). Enjoy!
Lemon Basil Roasted Chicken
- 1 small chicken (2-4 lbs), giblets and gizzard removed
- 1/4 of a lemon
- 10-12 basil leaves
- s&p
1. Preheat oven to 325 degrees (convection roast if you have it). Place chicken in small roasting pan, breast side up. Stuff lemon and basil into cavity of bird. Sprinkle chicken with s&p.
2. Roast chicken in preheated oven for 30-40 minutes per pound, or until juices run clear when sliced (you could also use an oven thermometor and remove chicken when leg joint reaches 165 degrees).
3. Remove from oven and tent bird with foil for 10 minnutes. Carve and serve. ENJOY!
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