Sunday Roasted Chicken

Prep time : 30 minutes

Cooking time: 1 hour to 1 hour and a half

Ingredients:

1, 5 pound, whole chicken

2 lemons, 1 halved and 1 quartered

1 - 3 sprigs fresh Rosemary

4 cloves fresh Garlic, plus 3 more chopped

4 Tbsp Salted Butter

Salt 

Pepper

1 to 2 cups Chicken Stock or Broth

Preheat oven to 425 F and heat chicken stock or broth on low heat in small pot. Do not turn off heat.

Prepare chicken by cleaning and removing any innards.  Place the 2 pieces of halved lemon, 4 whole garlic cloves and sprigs of rosemary inside the chicken cavity and tie legs together. This is important to insure the chicken stays moist and juicy and better allows the lemon, garlic and rosemary to flavor the chicken. Season all sides of chicken with salt and pepper.

Heat a cast iron Dutch Oven or a large,

deep skillet (cast iron will render the best results and flavor) to med-high heat, then place in butter and 3 chopped garlic cloves until butter is melted.  Brown top and bottom of chicken then add quartered lemon in the bottom of the skillet.  Place in oven and cook for 1 hour to 1 hour and a half, turning chicken clockwise and basting with warmed stock and drippings in bottom of skillet every 15 minutes. This is also very important to have an even roast and moist chicken. Once chicken reaches 165 F, take out of oven and allow to rest for 10 to 15 minutes. This allows the juices to sink back into the meat for a tender, juicy roasted chicken.  Carve and serve with wild rice and garlic string beans. Enjoy!

Important!! Do Not Throw Away Chicken Carcass or Lemon, Garlic and Rosemary used for Roasting! You will need this to make Homemade Chicken Stock (See my recipe for Heather's Homemade Fragrant Chicken Stock)