| Draganetti's Ristorante
On Clairemont Avenue
1 Block East of Eau Claire's
Hwy 53 Intersection 715.834.9234
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| Roasted Chicken with Lemon and Herbs |
Ingredients:
1 3-1/2 lb chicken
salt and pepper
4 sprigs of fresh tarragon
2 sprigs of fresh rosemary
1 large lemon, cut in 1/4 inch slices
2 T unsalted butter at room temperature
2/3 c (combined) chopped carrots and onions |
Directions:
Set the oven rack on the lower middle level and preheat
to 425. Rinse the chicken, inside and out, and dry it with paper
towels. Salt and pepper the cavity and stuff it with the herbs
and 3-4 slices of lemon; give the slices a squeeze as you put
them in. Spread butter or olive oil over the outer skin of the
chicken and salt generously. Squeeze the juice of the remaining
lemon pieces over the top. Put in a roasting pan, in the oven.
After 15 minutes, lower the temperature to 350. Roast for an
hour, adding the onions and carrots after 30 minutes and basting
several times. Test for doneness by checking for easy movement
in the leg joint and clear color in the juices. Cooking time
may range from 1 1/4 to 1 1/2 hours. Remove the chicken from
the rack and set it on a board to rest for 15 minutes before
carving. |
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