Wednesday, May 23, 2012

Roast Chicken with Rosemary, Lemon, and Honey

First of all I want to apologize for the pictures of this dish. I cannot for the life of me get an attractive meat picture. To me it just looks like a dead bird. Sorry. I have never liked the way chicken, turkey etc... looks on the plate. That is probably why my meat pictures are bad. Please don't let this picture fool you. This dish was really really good. Usually I never eat the meat when it has been cooked or roasted on the bone. I decided to taste a nibble and was very surprised at how good it was. Not as surprised as Taylor was when she saw me take a bite. She said: "Wow Mom! You actually at some of the Chicken!?!?" 
Don't get me wrong. I eat Chicken from time to time, but never off the bone. I just don't like being reminded what I am eating. I am just weird that way. I am 95% Vegetarian. I guess I am called a flexitarian because the few times I eat meat, it is only Chicken and Fish. Living in my Carnivore family is not hard at all because I just eat all the side dishes.
This is an affordable dish that I thought was very easy to make. I hope you enjoy it too!
Gluten Free Roast Chicken with Rosemary, Lemon, and Honey
adapted from Bon Appétit May 2012

4 Rosemary Sprigs
1 roasting chicken
1/2 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup fresh lemon juice
2 tablespoons honey
2 lemons
1/2 Red onion chopped
4 garlic cloves chopped
Kosher salt and freshly ground black pepper

Preheat oven to 375°F. Line a large roasting pan with 3or 4 rosemary sprigs. Place chicken on top.
Whisk 1/2 cup oil, lemon juice, and honey in a small bowl to blend. Using your hands and beginning at the neck end of chicken, gently lift skin away from breast. Under skin of each chicken, rub 1/4 cup lemon mixture into meat. Drizzle remaining lemon mixture all over outside of chicken.

Mix chopped Red Onion and Garlic together.
Place 1 lemon half and 1TBSP  garlic onion mixture inside chicken cavity; stuff with remaining rosemary sprigs, dividing equally. Season chicken all over with salt and pepper. Place remaining garlic onion mixture around chickens; arrange 4 lemon rounds on top of each chicken. Drizzle  garlic onion mixture and lemon rounds with remaining 2 tablespoons oil.
Roast chickens, basting frequently with pan juices, for 1 hour. Increase oven temperature to 425°F and continue roasting for 10 more minutes.

Spoon pan juices over chickens,  garlic, onion, and lemon slices and serve in roasting pan.

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