Over the weekend I finally went grocery shopping. Real grocery shopping, not the “run to the store for a couple ingredients” shopping.
What came from this shopping trip was a quick stop in Costco because I wanted a big container of spinach. While there I also purchased a couple whole chickens and thought making one for dinner would be great. [By the way, I’m completely convinced you can eat lunch at Costco just by having the samples.]
Once home I was thinking about what ingredients I might want to use to roast the chicken. I had some lemons I needed to use up so figured that would be a good choice.
Previously I’ve made an orange stuffed chicken (here) but from that learned a couple different steps for the future. Today I put those steps to use.
Rather than stuffing the chicken with lemons I placed them under the skin, which naturally will offer a lot more infusion. I also used a couple pats of butter under the skin as well to keep the breast soft.
What turned out was quite delicious. I paired the chicken with a homemade butternut squash soup, spinach salad, and for dessert the apple pie (here) that I made back in September (it freezes really well).
Now I’m trying to come up with ideas for leftovers from this chicken. The carcass will definitely become a broth, but I need ideas for the remainder of the meat. I think I might like to make enchiladas, but not sure if the lemon flavor will mix well. However, I may just be kooky enough to try that.
Here’s the recipe:
- 1 whole chicken 4-6lbs
- 3 regular size lemons, sliced
- thyme and rosemary
- 3 cloves garlic
- 4 very small pats of butter
Making it: Heat the oven to 350F (cook 20 minutes per pound or until heated through to correct temperature).
- It took a bit of prep work because once you start touching the chicken you don’t want to do anything else. So to start I sliced the lemons and butter, minced the garlic cloves, and set aside a tiny little bowl or rosemary and thyme. I then transferred the chicken to a tray and had to peel back the skin from the breast; not being a huge fan of meat, I did not enjoy this much. Once that was done I then flipped the chicken and sliced holes in the skin underneath and in the thighs. I then inserted 4 lemon slices into the bottom of the chicken and one into each wing. I flipped the bird back over. I put 3 lemon slices under the skin on each side of the chicken breast, with little pats of butters between (breaking them into pieces). I then put a slice in each leg. Next I rubbed the chicken down with the herbs and spread some garlic on top and put the rest inside the bird. I then transferred the chicken to my trusty Dutch oven, tossed in the remainder of the lemon slices, and cooked until it was juicy but well cooked.