|There is something about a roasted bird that is so traditional and elegant|
1 whole hormone free chicken, giblets removed
3 lemons, cubed
4-5 stems of fresh rosemary
4 cloves garlic, 2 whole and 2 minced
4tbs butter, melted
fresh ground salt and pepper
whole sweet potatoes (optional)
1. Preheat your oven to 425F. You will want to place your bird in a shallow pan. Generously salt and pepper the inside cavity of the chicken. Don't be shy! Then place a few large sprigs of rosemary and 2 whole garlic cloves inside and stuff it full of lemons, squeezing some of the juice inside the bird as you go.
2. Loosen the skin and shove some garlic and chopped rosemary underneath the skin of the bird. This will help infuse the meat with flavor.
|Use the leftovers to make a chicken salad!|
4. Roast for 1 hour. If you are using sweet potatoes, scrub them, salt the outside, and place them directly on the rack next to the bird. They will be done when the chicken is done. When you put a meat thermometer into the leg of the bird, it should read 180F and the juices should run clear.
5. Slice and serve hot with a bit of the pan juices drizzled on top. If you are serving this with sweet potatoes, make sure you mash in some Spiced Maple Butter. Soooo good!