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Roast Chicken with Bay, Garlic and Rosemary So Good

My Bay Laurel Tree

Today Annie Mitchell and I chatted on the Sonrise Morning Show about the herb Bay and its biblical roots. Bay Laurel has an ancient and fascinating history.

Every part of the tree was used and thought of as powerful. The Romans believed that lightning never struck the bay leaf tree and so wore crowns of its leaves as protection during thunderstorms. Emperors, heroes, doctors and poets wore wreaths of bay laurel leaves, and triumphant athletes of ancient Greece wore crowns of bay. Here’s a recipe that uses bay leaf and it’s so good!

One more thing – rub the  bay leaves before using to start to release flavor.

GARLIC, ROSEMARY AND BAY ROAST CHICKEN

For Annie and her new braising pan.

Ingredients

1 whole chicken, 4-5 pounds

2 lemons

5 cloves garlic- 3 minced, 2 cut in half

4 sprigs fresh rosemary- 3 chopped finely, 1 reserved ****

2 nice sized onions

2 bay leaves

1/2 stick butter

Salt and pepper OR Seasoned salt (Like Lawry’s and pepper)

Instructions

  1. Preheat oven to 450.
  2. Melt butter in small bowl; add minced garlic, chopped rosemary, the zest of the lemons, and salt and pepper to taste. Set aside.
  3. Thickly slice the onions and place in bottom of Dutch oven. Reserve the end scraps.
  4. Liberally season the cavity with salt and pepper.
  5. Cut the lemons in half; reserve juice and save rinds.
  6. The butter mixture will have hardened slightly by now. Using your hands, slather the mixture liberally over every part of the chicken and under the breast skin (being careful not to tear the skin). Place in Dutch oven on top of sliced onions.
  7. Stuff the cavity with the lemon rinds, onion scraps, remaining garlic, rosemary sprigs, stems, and bay leaves.
  8. Tie the legs of the chicken together tightly using twine. No need to get fussy. Just get them tied.
  9. Pour reserved lemon juice over the chicken.

Roast chicken for 15 minutes at 450, then reduce heat to 350 and cook for approximately 20 minutes per pound, or until internal temperature reaches 165 degrees (about 1.5 hours for a 4.5 lb. chicken). If you want to, baste the chicken approximately halfway through cooking process.

(Note-You should cook the chicken uncovered in the Dutch oven, but if it starts to burn on top and the internal temperature is not high enough yet, you can place the lid on ajar to avoid direct heat and prevent further burning.

Before serving, remove ingredients from cavity.

Adapted only slightly from pinchofyum.com

Permanent link to this article: http://abouteating.com/roast-chicken-with-bay-garlic-and-rosemary-so-good/

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