Roast Chicken With Garlic, Herbs and Lemon

Ingredients

4 Sprigs Parsley

4 Sprigs Cilantro

3 Sprigs Tarragon

2 Shallots roughly chopped

Heat oven to 425 degrees

Salt and pepper skin and cavity of chicken

Wash lemon and pierce with knife to allow juices to flow while keeping lemon whole

Loosely stuff cavity with crushed garlic, herbs and pierced lemon

Smear butter on skin of chicken and add shallots to bottom of baking dish

Bake at 425 for 20 minutes and add 3 cups chicken stock

Reduce heat to 375 and cook until chicken reaches internal temperature of 170 degrees

Remove chicken

I like to serve this in a Persian style with herbed rice, raita and a fresh salad. A nice gravy can also be made with the juices.

1 servings

Thursday, December 10, 2009 - 4:56pm