Cooking Classics: Lemon-Herb Roasted Chicken

Cooking Essentials: Roasting Pan. Cooking Tutorials: How To Roast A Turkey By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & entertaining Brand Practical Culinary Techniques For Everyday Cooks Cooking & Baking Tutorials Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist Photographer Tv Cooking Personality Game Day Entertaining Southern Hostess Modern Southern Socials Cooking Classics

The Technique 

Lemon-Herb Roasted Chicken

Roasting a chicken is one of the easiest main dishes you can prepare. It is similar to making a turkey with less time needed in the oven due to the smaller size. Although roasted chickens are readily available from most markets, preparing your own bird means that you get to choose the best & freshest ingredients possible to use for a healthier option. Adding a few cut vegetables that will hold up well during the cooking time & temperature will not only prove delicious but create an instant side dish all in one pan, too. With these key essentials, a beautiful presentation is easy to achieve.

Lemon-Herb Roasted Chicken By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. Classic French Chicken Recipe cooking baking tutorials modern southern socials rebeccagordon pastry chef tv cooking personality How To Roast A Chicken Cooking Instructor Southern Entertaining Southern Hostess Birmingham AlabamaGame-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickLemon-Herb Roasted Chicken
makes 6 servings

2 heads garlic
3 Tbsp olive oil
1 Tbsp chopped fresh rosemary
1 Tbsp chopped fresh thyme 
2 Tbsp chopped fresh parsley
1 1/4 tsp kosher salt 
1/2 tsp freshly ground pepper
1/4 tsp ground nutmeg
1 medium sweet onion, quartered
1 lb carrots, peeled & cut into 3-inch pieces
1 {5 to 6-lb} whole chicken
2 lemons, cut in half
2 shallots, cut in half
3 cups water

Preheat the oven to 425 degrees. Cut the top portion away from the heads of garlic. Set aside. Press enough of the remaining garlic pieces to equal approximately 3 cloves. Combine the oil, the rosemary, the thyme, the parsley, the pressed garlic cloves, the salt, the pepper & the nutmeg in a small bowl. Set aside. Place the onion & the carrots in the bottom of a lightly greased roasting pan. Set aside.

Remove the items that may be inside the cavity of the chicken & discard. Rinse the chicken under cool water & gently pat dry with paper towels. Place the chicken on a half sheet pan. Squeeze one of the lemons over the chicken & place the halves along with one of the heads of garlic in the cavity of the chicken, then truss it. Rub or brush the herb mixture over the entire surface & under the skin of the bird. Place it over the vegetables in the roasting pan plus any juices from the sheet pan. Squeeze the remaining lemon over the bird. Place the lemon halves, the shallots & the remaining head of garlic around the bird. Pour the water in the bottom of the roasting pan.

Bake the chicken 1 hour & 35 minutes or until a thermometer registers 180 degrees, shielding the top loosely with foil if necessary to prevent over browning. Baste the chicken 2 or 3 times during the procedure, if desired. Add additional water to the bottom of the pan, if necessary. Transfer the chicken & the vegetables to a serving platter.

Southern-Entertaining-Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK 

{testing notes}

How To Roast A Chicken

Roasting a chicken is one of the easiest main dish items that can be prepared when entertaining for a large gathering or to have any night of the week for supper. You do need a few pieces of equipment to make the task easy & less cumbersome. The key to preparing a beautiful bird lies in a little herb & vegetable preparation as well as trussing it. Trussing is a process that prepares a bird for roasting to ensure it cooks evenly. It tucks away the wing tips & secures the legs in place which also makes for a pretty presentation table side. Invest in a bit of butcher twine that may be purchased for any market.

Lemon-Herb Roasted Chicken By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. Classic French Chicken Recipe cooking baking tutorials modern southern socials rebeccagordon pastry chef tv cooking personality How To Roast A Chicken Cooking Instructor Southern Entertaining Southern Hostess Birmingham Alabamarebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

When roasting poultry, time & temperature are key. Be certain you pick up a few essentials well in advance & get ready to make your best roasted chicken to date. Here’s what you should know.

Lemon-Herb Roasted Chicken By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. Classic French Chicken Recipe cooking baking tutorials modern southern socials rebeccagordon pastry chef tv cooking personality How To Roast A Chicken Cooking Instructor Southern Entertaining Southern Hostess Birmingham AlabamaNo. 1

Remove the items that may be inside the cavity of the chicken & discard. Rinse the chicken under cool water & gently pat dry with paper towels. Place the chicken on a half sheet pan. Squeeze one of the lemons over the chicken & place the halves along with one of the heads of garlic in the cavity of the chicken, then truss it.
 
Lemon-Herb Roasted Chicken By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. Classic French Chicken Recipe cooking baking tutorials modern southern socials rebeccagordon pastry chef tv cooking personality How To Roast A Chicken Cooking Instructor Southern Entertaining Southern Hostess Birmingham AlabamaNo. 2

 Rub or brush the herb mixture over the entire surface & under the skin of the bird.

Lemon-Herb Roasted Chicken By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. Classic French Chicken Recipe cooking baking tutorials modern southern socials rebeccagordon pastry chef tv cooking personality How To Roast A Chicken Cooking Instructor Southern Entertaining Southern Hostess Birmingham Alabama
No. 3

Add an extra bit of kosher salt & freshly ground pepper over the surface.

Lemon-Herb Roasted Chicken By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. Classic French Chicken Recipe cooking baking tutorials modern southern socials rebeccagordon pastry chef tv cooking personality How To Roast A Chicken Cooking Instructor Southern Entertaining Southern Hostess Birmingham Alabama No. 4

 Place it over the vegetables in the roasting pan plus any juices from the sheet pan. Squeeze the remaining lemon over the bird. Place the lemon halves, the shallots & the remaining head of garlic around the bird. Pour the water in the bottom of the roasting pan.

Bake the chicken 1 hour & 35 minutes or until a thermometer registers 180 degrees, shielding the top loosely with foil if necessary to prevent over browning. Baste the chicken 2 or 3 times during the procedure, if desired. Add additional water to the bottom of the pan, if necessary. Transfer the chicken & the vegetables to a serving platter.

To slice the breast portion of the chicken, make a cut horizontally at the base of the breast portion. It can then be cut into thin slices vertically. If you want to remove the breast entirely & slice it on the board, make an additional cut in the center of the bird. If those two cuts are made, the breast portions will essentially come free in the shape of a wedge. The legs, thighs & wings can all be removed at the joints. Have a pair of kitchen shears available, if necessary.

The Tune
“It Had To Be You” Billie Holiday

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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