Sunday, April 19, 2009

Roasted Chicken in April... Lemon and Garlic Roast Chicken

I usually have more time to cook nicer meals on the weekends, especially on Sundays. My DB has been in Chicago visiting family all weekend and won't be returning home until 10pm. He's anxiously driving home, and I'm so anxious to see him! Since he won't be stopping for dinner on the way, I thought I could prepare something warm and flavorful for when he gets home... and boy, does it smell good in here. The subtle aroma of lemon and garlic are coming from the kitchen and filling up the house. Albeit its long roasting time (2-3 hours, depending on the size of turkey), it's very simple and quick to put this elegant dish together.The turkey was succulent, moist, and produced very tender meat with a hint of garlic and lemon.. and since it's just the 2 of us, we'll have leftover chicken to add to soups, salads, casseroles, chicken salad, (oh the options!)

5-6 lb. roasting chicken or turkey
Kosher salt
Freshly ground black pepper
1 large bunch of fresh thyme
4 lemons, halved
3 heads garlic, cut in 1/2 crosswise (remove excess outer papery skin)
2 Tbsp butter, melted
1/2-lb sliced bacon

1 cup white wine
1/2 cup chicken stock

1. Preheat the oven to 450 degrees.
2. Remove the chicken giblets. Rinse the chicken/turkey inside and out, and pat dry.
3. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken.
4. Stuff the inner cavity with 1/2 of the thyme, 2 lemon halves, and 2 halves of the garlic.
5. Brush the outside of the chicken with the butter, and sprinkle again with salt and pepper.
6. Scatter the remaining lemon halves, garlic halves, and thyme around the chicken.
7. Lay the bacon slices over the chicken to cover.
8. Roast the chicken for 1 hour.
9. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 30 minutes, or until the juices run clear when you cut between the leg and the thigh.
10. Remove to a platter, and cover with aluminum foil while you prepare the gravy.

1. In the roasting pan, remove all but 2 Tbsp of fat from the bottom of the pan.
2. Add white wine and chicken stock, and bring it to a boil. Reduce heat, and simmer for 5 minutes, or until reduced by half.
3. Slice the chicken on a platter. Garnish the chicken with the bacon slices, roasted garlic, reserved thyme, and lemons. Serve with gravy.

Quick note: I used an 8.9-lb bone-in turkey breast. I roasted it for 2-1/2 hours at 325 degrees, removed the bacon, and then placed it back in the oven for an another 40 more minutes.

Comment: While I loved the turkey, I didn't care for the gravy- it didn't thicken at all, despite reducing the stock/wine mixture by half. I won't be making this again.

Source: Loosely adapted from Ina Garten


Joelen said...

Looks delicious and a classic recipe everyone should try!

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