Everyone loves a delicious chicken that has been slow roasted with garlic and lemon flavoring. The scent of this savory meat while it roasts in a home is enough to have everyone’s taste buds watering non-stop. For some of the newest chefs this can be a comforting dish to prepare because it is very simple and yet extremely flavorful. There aren’t many ingredients for a budding chef to keep track of either which can add to the simplicity of it. In addition to that it is a very versatile dish in that it can be served with many other types of cuisine.
This seasoning and rub can also work as a marinade for chicken breasts, wings, fish and some pork. If you’re selecting items for a rub or a marinade remember to still choose the highest quality ingredients. The better herbs and spices you get the more flavorful your dish will be. Here is a recipe that is easy to prepare if having a few people over for dinner yet simple enough to still be an ideal dinner for two.
Ingredients –
Large kernel sea salt
Fresh organic lemons
4 cloves of fresh organic garlic
Coarse ground pepper
1 Large bunch of thyme
1 medium to large roasting chicken grown free of antibiotics and hormones-free range
2 spoons full of fresh melted butter
Bacon, ½ pound sliced
Fresh, low sodium chicken stock- ½ cup
Preparation:
The first thing you’ll want to do for this recipe is to make sure your oven is preheated to 425 degrees. Follow this by washing the bird with a cold water rinse all over. Inspect the bird for pinfeathers, extra fat or skin and anything else you’ll not want to cook it with. Place the bird breast side up in a large pan for roasting.
Sprinkle well with the salt and pepper and rub the seasoning all over the bird. Place the fresh sprigs of thyme in the chest cavity of the bird while holding some back for garnish. Split three of the cloves of garlic and chunk up the lemon to place inside of the cavity as well. Next, rub the chicken down with the freshly squeezed lemon juice along with the minced up garlic cloves.
Brush the melted butter along the chicken’s skin before rubbing with pepper and salt again. Spread any remaining lemon and garlic cloves before layering the bacon over the top to cover. You can then roast the chicken for one hour before pulling out to reserve the slices of bacon.
Put the chicken back in the oven and cook for another half an hour. You will then cook the bird for another half an hour or until clear juice runs with it is cut between a thigh and the body. Remove and cover. Take a small amount of the fat and drippings and place in another pan adding the chicken stock and wine to it. Bring to a boil before turning low to simmer for five minutes or until the mixture was condensed.
