Sunday, February 8, 2015

Sunday Roast Chicken

This roast chicken with garlic and shallots couldn't be easier, and it was so delicious.


Sunday Roast Chicken
- One whole chicken
-Half a lemon
-olive oil
-Two whole heads of garlic
-4 shallots
-parsley (optional)

  1. Preheat the oven to 400 degrees.
  2. Rub the outside of the chicken with oil, and salt and pepper
  3. Shove the lemon half inside of the chicken
  4. Roast the chicken for 15 minutes per lb + 10 minutes (for our 6 lb chicken, this amounted to 100 minutes)
  5. 50 minutes before the chicken is done (for our 6-kb bird, this was at minute 50), add the unpeeled cloves of the 2 heads of garlic and the whole, unpeeled shallots into the roasting pan
  6. When the chicken is done cooking, spoon the juices over the skin while the meat rests.
  7. Wait at least 5 minutes to carve the chicken
  8. Eat the chicken with the roasted garlic and shallots- they will easily pop out of their skins and they are soft and sweet.





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