Monday, August 24, 2009

Italian Lemon Peppered Garlic Chicken

This chicken comes out very moist and tender, always perfect..and delicious.

Italian Lemon Peppered Garlic Chicken

1 chicken (3 1/2 - 4 pounds)

2 fresh lemons

1/2 teaspoon of oregano

1/2 teaspoon of parsley

pinch of thyme and rosemary

1 teaspoon garlic powder

3 teaspoons salt

1 teaspoon pepper divided

4 tablespoons butter softened

7 cloves garlic

1/2 cup white wine Chablis is what I recommend

In a small bowl, grate the zest from 1 lemon and mix it with 2 tsp. of salt and the pepper. Add the lemon zest mixture to the butter and stir with a fork until the all the ingredients are evenly mixed. Set aside.Salt the cavity of the chicken with the remaining 1 tsp. of salt. Cut the lemons into wedges and place them in the cavity of the chicken. Peel the cloves of garlic and place 5 of them in the cavity of the chicken along with the lemons. Tie the legs tightly together, if you are using a rotisserie you will need to make sure legs are tied tightly. Apply the lemon and butter mixture to the chicken. Rub approximately 1/2 of the butter under the skin of the chicken, spreading it out evenly. After rubbing the butter under the skin, place the remaining 2 garlic cloves in different places under the skin. Use remaining lemon butter mixture on the chicken. Set in roasting pan, pour 1/2 cup of white wine on the bottom of the pan. Bake at 350 tented with aluminum foil for 2 hours or until browned, if wine evaporates, add 1/4 cup water extra to keep moist. For rotisserie omit wine, cook to manufacturers instructions on the grill or free standing unit. Garnish with more lemon and fresh Italian basil.
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