Thursday, July 26, 2012

Rosemary, Lemon Chicken and Veggies

If I used the phrase 'the bomb', I would totally use it about this dish! It is easy, and delicious, and of course completely adaptable to whatever you have on hand. Just my kind of recipe!

Rosemary and Lemon Chicken and Veggies

 1 whole chicken-local and free-range if possible
1 stick of butter, or 1/2 cup olive oil
 2 sprigs of rosemary-
1 large lemon sliced thin
2 garlic cloves finely chopped
2 tsp Celtic sea salt, or your favorite salt
Veggies of your choice-I used cherry tomatoes, potatoes, yellow squash, red and yellow peppers

Soften butter and mix with chopped rosemary, chopped garlic, zest from 1 lemon, and salt. Mix well and spread under the skin of the chicken. You may have to use your hand to separate the skin carefully. After the butter is rubbed under the skin, place the lemon slices under the skin. Rub the outside of the chicken with the rest of the butter mixture. Place in baking dish and put vegetables around the chicken. Brush the vegetables with olive oil and sprinkle a mixture of sea salt, rosemary and lemon zest. Or make extra butter mixture and brush on the vegetables. Bake at 375 for approx 1 hour and 15 minutes depending on the size of chicken. 

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