Roast Chicken with Lemon and Herbs
2016-08-09 08:21:22
Serves 4
Ingredients
- 1 (3 1/2- to 4-pound) chicken
- 4 lemons, cut in half
- 1 sprig each rosemary, thyme, oregano and parsley
- 2 teaspoons salt, divided
- 2 teaspoons pepper, divided
- 6 tablespoons olive oil, divided
- 1/2 cup chopped mixed herbs
- 8 shallots, peeled
- 16 baby parsnips, peeled
Instructions
- Preheat oven to 450 F.
- Rinse the chicken well and pat dry.
- Squeeze the juice from 2 lemon halves into the chicken cavity, and put the two halves in as well. Add the herb sprigs and 1 teaspoon each salt and pepper.
- Loosely tie the legs together with kitchen twine and tuck the wings under the chicken. Rub 3 tablespoons olive oil over the chicken to coat, then sprinkle with the chopped herbs and 1 teaspoon each salt and pepper.
- Coat the bottom of the braiser with the remaining olive oil. Place the chicken in the braiser and surround it with the shallots, parsnips and remaining lemon halves.
- Roast in the oven at 450 F for 15 minutes. Lower heat to 350 F and roast 45 minutes more, or until chicken is cooked through. Serve surrounded by the vegetables and lemons.
Notes
- Courtesy of Le Creuset America, ©2016
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/