By: Kecia’s Flavor Breakthrough!
Well… I may not be a spring chicken, but this hen sure is ready for spring! To be served with my new Springtime Risotto! It will be a fantastic meal full of fresh flavors for this weekend’s dinner. I love good roasted chicken, one of my favorite meals. I used to ask my mom to make them for me for my birthday. I think my whole family likes it as much as I do! How about you?
Serves 4 – 6
- 1 roasting chicken
- 2 tbsp. butter
- 1 carrot, peeled and cut in half
- 1 stalk of celery, cut in half
- 1 leek, bottom trimmed and cut to approx. 3” long
- 6 cloves garlic, 2 whole, 3 minced
- 2 tsp. dried parsley
- 2 tsp. tarragon
- 1/4 cup white wine
- Juice from one lemon
- Salt and pepper
Preheat oven to 250° F
Remove giblets form cavity of the chicken, rinse the chicken and pat dry. Line pan with heavy duty aluminum foil. Take another large piece of foil and lay in pan. Place the chicken on top of the foil, breast side up. Rub the butter on the chicken. Place carrots, celery, leek and two whole garlic cloves in cavity.
Squeeze the lemon into the wine and pour over the chicken.
Now sprinkle with the minced garlic, tarragon, parsley, salt and pepper. Fold foil up and seal the chicken.
Place in oven for about 5 hours, turn oven up to 300°F unwrap the foil and place back in oven for an additional ½ hour to brown.
Your chicken should read internally at least 165°F.
Pull from oven, recover with the foil and let stand for 10 minutes, place chicken on platter and carve.
Serve with some Springtime Risotto and a nice veggie.