Roast Chicken with Lemon and Herbs
By Le Creuset
Roast Chicken with Lemon and Herbs
By Le Creuset
Yield/Serves:
Makes 4 to 6 servings
- 1 (3½- 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
- ½ cup chopped mixed herbs
- 8 shallots, peeled
- 16 baby parsnips, peeled
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.
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.