Lemon and herb roasted chicken
Imprimer cette page Recipe type:
Main DishNumber of serving:
6 servingsPreparation time:
20 minutesCook time:
2 2 hoursReady in:
2 h, 20 mDifficulty:
1 whole chicken
1 1/2 lemon
3 tbsp olive oil
1 head garlic
1 yellow onion
1/2 cup Beer
1 cup Mushrooms (OYSTER AND WHITE)
1 cup Brussel sprouts
2 tbsp butter
Pre heat the oven to 350- 375.
Time: 2-2.5 hrs
STEP 1: First wash the chicken really well and cut off all the excess fat. After cleaning the chicken...Stuff the cavity of the chicken with 1/2 lemon, garlic, thyme and tarragon
STEP 2: Rub the chicken with 1 tbsp of the oil and season generously with salt, pepper, garlic, thyme, tarragon and chicken spice. Cut slits into the chicken skin and stuff small slivers of garlic in between. The garlic helps to keep the chicken very moist.
STEP 3: For the first hour leave the chicken in the oven without lemon or too much liquid. The chicken will be much crispier this way.
After an hour remove the dish from the oven and add butter, mushrooms, sliced onion and brussel sprouts. Sqeeze 1 lemon over the chicken and vegetables. Add Beer to the dish and sprinkle kosher salt.
STEP 4: Roast the chicken in the oven for another 40 min then remove from the oven. Baste the chicken with all the juices. You can add more lemon if you want.
STEP 5: For the last 15-30 min roast on broil. Keep a close eye on the chicken. Every so often I would remove it from the oven to baste it.