Wednesday, July 21, 2010

Lemon Roasted Chicken y Vegetales

So this is my own recipe of lemony and juicy deliciousness. I started making it because I was always too scared to roast a whole chicken because it might be too dry or too fuchi, but then i thought "Jocelyn, you got this!" I love lemon on almost anything in sight, so this had to be good. I was right, I hope you agree! :D

Ingredients
1 whole roasting chicken
6 large lemons
3 cups of your fav potatos
4 large carrots
5 celery sticks
6 garlic cloves
3-4 tablespoons of olive oil
Salt to taste
Pepper to taste
Dried Oregano
Paprika
Chicken bouillon
2 bay leaves

Now throw everything in a large oven dish, well almost...
Peel and roughly chop potatoes and carrots. Chop celery and peel whole garlic cloves. Take some zest off of your lemons for flavor. Cut the top and bottoms off all of your lemons until you see some juiciness. Thinly slice two lemons and cut the others in half. Throw your potatoes, carrots, celery, three garlic cloves, and zest into your oven dish and add your olive oil, salt, pepper, one bay leaf, and some oregano. Squeeze two of the halved lemons into the mix without letting seeds in (did your mom ever tell you that a tree would grow in your stomach if you ate any seeds?!) Anyway, throw the squeezed lemons in the dish. Now for your new friend, the chicken. Give it a good rinse and pat it dry with some paper towels. Make a little rub mix in a small bowl with salt, pepper, oregano, chicken bouillon, and paprika. Rub it all over your chicken and throw some in the cavity too (don't be stingey). Squeeze two lemons into the cavity and leave the lemons in there while it cooks along with three of your garlic cloves and the other bay leaf. Lay your chicken, breast side down, over your veggies and cover it with the thinly sliced lemon and cover with a lid or foil. Throw everything into a 425 oven for about an hour and fifteen, then uncover and take the lemon slices off the top. I like my chicken kind of crispy, so i put the oven on broil for about another 15 and flip it in between to crisp up both sides. Take it out, eat, and thank me later. I know it seems kind of complicated, but it's actually super easy and you can write a blog post while it cooks! :D


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