Wednesday, November 24, 2010

Chicken Recipe

For those that read my post about my chicken I appologize for not posting the recipe sooner, but it was in a bag that I had put in the fridge, even though I thought I had put it in my purse so I' posting the real recipe. Hopefully you all can find your own way it make it as juicy as I had it, but how you do that is up to you.

- 3T of fresh rosemary or 1T of dried rosemary (I prefer fresh)
- 1/2tsp of paprika
- 1/2tsp of salt
- 1/4tsp of black pepper
- 1 4lb. chicken
- 2 lemons cut into quarters
- 1 stick of butter - 2 heads of garlic

- Preheat oven to 375 & spray pan (hopefully its the Pampered Chef covered baker).
- Remove the inard parts of the chicken. Rinse in cold water and pat dry.
- Combine the half the rosemary, paprika, salt & pepper. Put a good portion of garlic in the bottom of the pan you are using keeping some on reserve for the inside of the bird.
- Truss the chicken and put it in the pan you are using.
- Put lemons, the other half of the rosemary and a couple cloves of garlic in the chicken cavity
- Make sure the butter is soft and add the herb mixture to it. Microwave for abt. 10 seconds. Just enough to make it spreadable and spread over the chicken.
- Now if you're using the covered baker cover the chicken and bake for 60 minutes. Then take the cover off and bake for an additional 30 minutes or until a meat thermometer reads 180 deg. so that the skin can become crispy. If you're not using the covered baker cover the chicken with foil and bake for the same amount of time. When you take the foil off make sure to baste the chicken abt. every 10 minutes until a meat thermometer reads 180 deg.


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