During the days leading up to Christmas, it's best to keep your everyday meals as straightforward as possible. That doesn't mean you have to subsist on boxed macaroni and cheese or TV dinner.
Instead, roast a whole chicken tonight, so you have something to fall back on for the beginning of the week when you're occupied with other tasks.
The recipe is straightforward: season the chicken, tie its legs together, and roast it alongside potatoes until everything is tender and browned. Get your week off to the right start when you read more.
- 2 small lemons
½ stick (4 Tbsp) butter, softened
1 Tbsp minced garlic
1 tsp each dried marjoram and thyme
¼ tsp pepper
1 roasting chicken (5½ lb), giblets reserved for another use
2 lb red-skinned potatoes, cut in quarters or eighths if large
- Heat oven to 400ºF. Line a large roasting pan with nonstick foil. Grate enough zest from lemons to make 1 Tbsp. Cut lemons in quarters. Mix butter, garlic, lemon zest, marjoram, thyme and pepper in a small bowl.
- Slide fingers under breast and as much of leg as possible to loosen skin from meat. Spread about 3 Tbsp butter mixture under skin; spread remaining over skin. Put cutup lemons in body cavity. Tie chicken legs together. Place in roasting pan.
- Roast 1 hour, covering chicken loosely with a foil tent after 20 minutes to prevent it from overbrowning.
- Remove roasting pan from oven, arrange potatoes around chicken and stir to coat with drippings. Roast 30 minutes longer, or until potatoes are tender and a meat thermometer inserted in thickest part of thigh (not touching bone) registers 165ºF. Remove chicken to a cutting board or serving platter; let rest 10 minutes before carving. If desired, while chicken rests, return potatoes to oven to brown further.
Nutrition Facts Per Serving: Calories 773 Total Fat 47g Saturated Fat 16g Cholesterol 228mg Sodium 286mg Total Carbohydrates 25g Dietary Fiber 3g Protein 56g
- Poultry, Main Dishes
- North American
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