I’ve got your recipe for dinner tonight! I will often roast two chickens at the same time – that way I have a head start on the week! I serve one chicken on the first night, and then remove the meat from the second chicken and refrigerate for later. Use the leftover chicken to make a delicious chicken salad with walnuts, cranberries, a little bit of mayonnaise, combined with a touch of red wine vinegar, salt and fresh ground black pepper! Or use the chicken to make a quick pasta dish with some sautéed broccoli, slivered garlic and olive oil, combined with the chicken and tossed with penne!
Roasted Chicken with Lemon, Garlic and Spicy Peppers
Yield: 4 to 6 people
Time: 1.5 hours
- One 5 to 6 lb. Roasting Chicken
- kosher salt
- freshly ground black pepper
- 4 lemons, halved
- 3 heads garlic, tops cut off
- 10 cloves garlic minced
- 2 tablespoons butter, melted
- 2 jalapeno peppers, sliced in slivers
- 1 cup white wine
- ½ cup chicken stock
1. Preheat the oven to 425 degrees F. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry.
2. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the inside of the chicken with lemons, reserving 1 lemon, halved, and 2 heads of the garlic.
3. Brush the outside of the chicken with the butter; sprinkle again with salt, pepper and jalapeno peppers.
4. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken.
5. Roast the chicken for 1 ½ hours, or until the juices run clear when you cut between a leg and thigh.
6. Remove to a platter and cover with aluminum foil till ready to serve.