Our friend Bryan was coming over for Sunday night dinner. I love Sunday night dinner and we have not done one in a very long time. When I planned cooking this recipe Lemon Rosemary Roasted Chicken, I had hoped for a cold or at least crisp autumn evening, instead it was warm and somewhat balmy. Regardless it was still the perfect night for a little comfort food. As well is always fun to have an actual professional photographer roaming your kitchen while you are doing the cooking! Lenny was in charge of lights and Bryan worked his magic snapping away photos of our “Sunday dinner”.
*photo courtesy of Bryan Alberstat Photography
This dish use to be my signature dish. Friends use to always ask me to make this for dinners. I actually cannot believe I have not shared it with all of you as we do eat it often enough. I like to start out by using a cage free and organic chicken as they always come out so plump and juicy, sometimes they are so plump, they could be a small turkey! After preparing the chicken I stuff it full of what I like to think of as heaven! There really is nothing like the smell of fresh rosemary from the garden after you pick it, the needles are slightly crushed and the scent against a balmy night takes one to the Mediterranean for a brief moment. Now combine that with ripe fragrant lemons and slightly sweet red onions and you have the perfect meal.
I am sure this dish will become your signature dish after you serve it to your family and friends.
Lemon Rosemary Roasted Chicken
serves 4 – 6
- 1 whole chicken 3 – 4 pounds
- 2 lemons, cut in half & then into quarters
- 1 small red onion, cut in half & then into quarters
- 4 sprigs of fresh rosemary or another herb of your choice
- Grape seed oil – it will not burn with high heat
Heat oven to 425. Remove any giblets, etc… from the chicken. Wash chicken inside and out. Pat dry. Lay the chicken in a roasting dish. Stuff the chicken with the lemons, red onions and rosemary. I grab a piece of lemon, onion, rosemary and stuff them in and alternate this process. Rub the chicken well with grape seed oil. Slide the chicken into the oven and let roast for 1 ½ hours – may be a little less or a little more depending on the size of your chicken. I test the meatiest part of the chicken let by slightly cutting into it, if there is any sign of blood, cook longer. Remove from the oven, let sit on the counter for 10 minutes. Serve. Eat.
*I usually save the bones and what little meat is left as well as the juices from the chicken and put it all into a zip lock bag and toss it into the freezer for a day when I will be making chicken stock. When I am making stock I add the contents to my stock pot.