Monday, July 16, 2012

Organic Balsamic Chicken Roaster with Fresh Herbs and Lemon Recipe




I just love fresh herbs and this year I planted everything we love. What a great crop so far. Fresh rosemary, Italian basil, parsley, mint, dill and oregano. We also planted a fig, lemon, key lime tree. Then we have a crop of tomatoes, corn, peppers and cucumbers. Every summer my dad use to have a huge garden, the fresh tomatoes were like eating candy so sweet! I just love making everything with the freshest ingredients when ever possible, even the chicken is organic! I freeze all the herbs in ice cube trays and just drop them into stews in the winter months. You can also wash and freeze them in freezer bags for your favorite sauces and a fresher taste well after the summer is over.

I usually add water in the bottom of the pan to keep the bird juicier while cooking.


 These are my herbs growing all in one big pot on the patio.  There is nothing quite
like the flavors from fresh over dried. In winter I grown them on the window sills, saving the seeds. The best thing about most of them is they come up every year automaticly!
1- 5lb organic roasting chicken 1 lemon sliced and pitted
3 cloves minced garlic
celery stalk
1 sprig each oregano, rosemary, basil, parsley
aged balsamic vinegar (balsamic vinegar 18 years aged is what I used)
olive oil
salt, pepper and cayenne pepper to taste

Clean the inside of the chicken removing bag and cutting the neck off. Rinse well under cold water.
Place 1 minced garlic clove inside chicken  cavity along with 2 lemon slices, add a cut up celery stalk. pour a small amount of olive oil and balsamic vinegar inside the chicken around 2 tablespoons each. Then do the same on the outside of the chicken, drizzle balsamic vinegar over the tops of the legs and evenly over the bird. Place the herbs on the of the chicken and some inside. Sprinkle with salt pepper, cayenne, rest of the garlic and place lemon slices on the top. Spray rack of roasting pan with cooking oil. Add some water to the pan for steam while cooking. Roast around 2 hours on 300 degree low heat over covered for the first half hour. Remove foil  turn heat to 375 degrees and cook till the bird is golden brown and juices run clear when pierced with a fork around another 45 minutes or so.

 Remove the celery and lemons inside the chicken. Slice and put on a serving plate with lemons on top for garnishing.

Do you like chicken? Here are some other recipes you may enjoy:
Chicken Cacciatore Wings with Chickpeas
Baked Coconut Spiced Chicken (has a secret ingredient!)
Chicken Wine Primivara Sauce and Pasta
Cornflake Coated Chicken Drummies
Grilled Beer Orange Chicken
Glazed Orange Chicken
Baked Honey Orange Chicken
Leftover Roasted Chicken
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