Sunday Dinner Roasted Chicken

Roasted Chicken

There is enormous pleasure in cooking good food simply, and sharing it. This easy-peasy roasted lemon chicken fits the bill in that it is classic, good, and it’s a main dish that everyone loves! It’s a Sunday afternoon, everyone’s home and hanging out kind of meal. Shortly after you place these lovely birds in the oven, delicious aromas will waft throughout your house and neighborhood. If you don’t already have a crowd to feed, expect one.

I like to roast chicken low and slow, 2 at a time. You may want to place some squash, sweet potatoes or baking potatoes in the oven part way through. You can walk away and leave dinner roasting and grab some family time, without having to fuss over the details of a big dinner. Toss up a salad and dinner is served.

There is always chicken leftover to use for a meal later on in the week or store in the freezer, dividing it into small batches in zip loc bags. The carcass’ make a richly flavored stock that gets put away for later use as well. So what I am trying to say here, is that you get a lot out of 2 chickens. Dinner for the day of roasting, and meat enough for at least 2 other meals depending on how much gets gobbled up the first day, and approximately 2 quarts of stock for the freezer

There is nothing better than putting a plate of delicious food on the table for the people you love. Erin and family joined us for Sunday dinner this time. She made a tasty potato side dish and green beans from our garden last year plus a salad rounded out the meal. Of course we put one of those Peach Pies (see Sept. 9, 2011 Ten Peach Pies in the Freezer… post) in the oven for dessert. Yum!

Sunday Dinner Roasted Chicken2/ 3 – 4 lb free range chickens

3 or 4 small lemons

1 ½ tablespoons kosher salt

2 teaspoons paprika

4 large garlic cloves, pressed

2 cups water

Preheat oven to 300 degrees. Remove giblets and extra fat from the cavity of the chicken. Rinse the chickens, inside and out, in cold water and pat dry.

Roll the lemons on the countertop to soften them. Then pierce each lemon with a fork in about 5 places.

In a small bowl, use a spoon to mash the salt, paprika, and garlic into a paste.

Rub the paste on the inside and outside of the chickens. Tuck as many lemons as you can into each cavity.

Place chickens on a rack, putting the rack in a roasting pan. Pour water on the bottom. Bake at 300 degrees for 2 ½ – 3 hours. Remove lemons, arrange roasted chicken slices and parts on a large serving platter.

Sunday dinner anyone?

Enjoy!

Amy

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