30x30.2

   




Week Two of 30x30 finds us deep into
LEMON ROASTED CHICKEN.

We purchased these absolutely lovely organic roasters at Costco and wanted to make something special....



and when I got home I found this cookbook deep into the recesses of my
Never/Rarely Used Cookbook Cabinet. On the very back shelf.

I forgot how much I loved this cookbook.

Not only great, simple, delicious recipes celebrating whole, unprocessed food, 

but I just adore the font.

 And, I just love lemon.

Lemonade, Lemon Iced Tea, Lemon Poppyseed Muffins, Lemon Squares, even Lemon scented cleaners!

Lemons also make a great bookmark.

So, shall we begin?

Here is my version (which is pretty exactly like the cookbook version) of 

Lemon Roasted Chicken.

Start by washing your chickens in cold water.

 

Then pat dry, inside and out.

Place chickens in a clear glass baking dish or roasting pan.

Add salt to cavity

as well as freshly ground pepper.

Rub well into the cavity of the chickens.

 Next, drizzle olive oil over chickens until they are well coated.

No need to measure.

Next, take 4 lemons and roll them on the kitchen counter top to release juices....

And then slice each one in half.

 Squeeze the lemons over the chicken.

 You will have a pile of lemon rinds when you are done.

 Take those lemon halves and place them into the cavities of the roasters.

[You might have to really shove them in to fit!]

Take 3 large cloves of garlic

 Smash them with your hand using the side of your knife (be careful!)...

Once they are smashed, the skins will slip off easily.

 Chop them into halves...

And shove these into the cavity with the lemons, too.

Grab a bottle of white wine...

And pour about 1/2 cup over each chicken.

Add salt and pepper (if desired) to the outside of the chicken as well as 2 spices...

Thyme (fresh if you have it)

And Rosemary.

Sprinkle the herbs heavily onto the chickens before placing into a preheated 350 degree oven.

 Once the chickens are in the oven, scrub down the sink and countertops 

that may have been exposed to raw chicken or it's juices.

Baste every 30 minutes.

After one hour the whole house is smelling heavenly.

 In a little less than 2 hrs (I have a convection oven, so roasts cook a bit faster) 

our Lemon Roasted Chicken was done.

Your thermometer should read at least 180 degrees to be safe.

Remove from oven and let sit for at least 15 min before carving.

 If you can wait that long!