There’s a wonderful French Restaurant where my husband and I go on special occasions. They make this incredible tender chicken that is to die for. I mentioned to my husband “that chicken is so good-maybe I can order it for take out!” to which he replied “Um..I’m not so sure Max and Julie’s is a ‘takeout’ kind of place.” Touche’. Yes-tablecloths, fine wine and no “to go” parking.
I read through some of Suzanne Sommers recipes on my tablet and realised I was screenshotting every page. I just ordered the recipe bible from ebay so I can make changes and notes like the Half Blood Prince.
Monday night I made the Roasted Lemon Chicken and altered it a little with butter.
It’s so good that the day after I made it, my husband said he had been thinking of having the leftover chicken ALL DAY LONG. That just makes me feel like a $Million!
I used an organic whole chicken with the giblet pkg removed. Next test will be on a cheap chicken.
ROASTED LEMON CHICKEN
Preheat oven to 300F （be sure your oven temp is correct with an oven thermometer）. Put rack on lowest rung.
1 whole 4lb fryer w bones n skin
1 stick butter
1/2 t. dried cayenne pepper
Rinse chicken and pat dry with paper towels. Put on glass bakeware breast up.
Put pieces of the stick of butter under the skin of the bird and inside cavity.
Squeeze juice of the lemons on the bird and let juice drip into the pan.
Rub minced garlic on the birds skin-maybe 1-2 T.
Sprinkle enough dried rosemary on the bird to cover it.
Sprinkle on cayenne.
Bake for 90 minutes.
Ladle the bird with juices and let it rest 15 minutes.
enjoy and save the carcass and juices to make soup stock the next day.