Roast Chicken with Lemon Herb Rub by hcj


									Roast Chicken
with Lemon
Herb Rub
    Ingredients:   Minced rind of 2 lemons
                   5 cloves garlic, minced
                   1 tablespoon, dried thyme, finely crumbled
                   2 teaspoons dried rosemary, finely crumbled
                   2 teaspoons dried sage leaves, finely crumbled
                   1 3-1/2 to 4 pound whole chicken
                   Salt and freshly ground pepper

    Preparation:   In a small bowl or with a mortar and pestle combine lemon, garlic, and herbs to form a
                   slightly moist paste. Wash the chicken and dry thoroughly, inside and out. Loosen the
                   skin across the breast and then down around the leg and thigh using a chopstick or
                   your fingers. Work the seasoning mixture under the skin and into the meat of the
                   breasts, legs and thighs and all over the outside skin as well. Season the cavity of the
                   chicken with salt and pepper. Using an Elastic Food Tie , truss the chicken. Place the
                   chicken on the Spit Rods for 55 to 60 minutes or until the internal temperature reaches
                   170 degrees F on the instant thermometer inserted in the thigh meat. Remove chicken
                   and cut into pieces and serve. (Tip: If you are rotating two chickens at a time, skewer
                   them side by side on the Spit Rods and increase the time to 1 ½ hours.) Serves 3 to 4.
se the time to 1 ½ hours.) Se rves 3 to 4.

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