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Life After Brown
What's Cookin' ??
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<blockquote data-quote="moreluck" data-source="post: 550587" data-attributes="member: 1246"><p><strong>Best Ever Roasted Chicken </strong></p><p> </p><p> </p><p></p><ul> <li data-xf-list-type="ul">1 whole chicken, about 3 1/2 pounds, defrosted</li> <li data-xf-list-type="ul">1/4 small onion</li> <li data-xf-list-type="ul">3 fresh garlic cloves</li> <li data-xf-list-type="ul">1 teaspoon dried rosemary, dried sage or poultry seasoning</li> <li data-xf-list-type="ul">1/2 lemon</li> <li data-xf-list-type="ul">1 tablespoon olive oil</li> <li data-xf-list-type="ul">salt, to taste</li> <li data-xf-list-type="ul">black pepper, to taste</li> </ul> <ol> <li data-xf-list-type="ol">Place an oven rack at the second lowest position and preheat the oven to 450.</li> <li data-xf-list-type="ol">Spray a chicken grill rack and roasting pan (bottom and top) with cooking spray. Set aside.</li> <li data-xf-list-type="ol">Remove giblets and discard. Rinse the chicken inside and out with cold tap water, removing and discarding any excess fat.</li> <li data-xf-list-type="ol">Pat the outside of the chicken dry with a paper towel.</li> <li data-xf-list-type="ol">Place the onion quarter in the cavity of the chicken.</li> <li data-xf-list-type="ol">Peel the garlic cloves and place them inside the chicken cavity.</li> <li data-xf-list-type="ol">Sprinkle the dried rosemary inside the chicken.</li> <li data-xf-list-type="ol">Squeeze the juice from the lemon half over the outside of the chicken and then place the lemon half inside the cavity (cut it if necessary to make it fit).</li> <li data-xf-list-type="ol">Place the chicken on the prepared roasting rack and place the rack inside the roasting pan.</li> <li data-xf-list-type="ol">Rub the outside of the chicken with oil and sprinkle it lightly with salt and black pepper.</li> <li data-xf-list-type="ol">Place the pan in the oven and roast until an instant-read thermometer registers 180 when inserted in a thigh ( don't touch the bone), 50 – 60 minutes.</li> <li data-xf-list-type="ol">Remove the chicken from the oven and let stand 10 minutes before cutting it into serving pieces.</li> </ol></blockquote><p></p>
[QUOTE="moreluck, post: 550587, member: 1246"] [B]Best Ever Roasted Chicken [/B] [LIST] [*]1 whole chicken, about 3 1/2 pounds, defrosted [*]1/4 small onion [*]3 fresh garlic cloves [*]1 teaspoon dried rosemary, dried sage or poultry seasoning [*]1/2 lemon [*]1 tablespoon olive oil [*]salt, to taste [*]black pepper, to taste [/LIST][LIST=1] [*]Place an oven rack at the second lowest position and preheat the oven to 450. [*]Spray a chicken grill rack and roasting pan (bottom and top) with cooking spray. Set aside. [*]Remove giblets and discard. Rinse the chicken inside and out with cold tap water, removing and discarding any excess fat. [*]Pat the outside of the chicken dry with a paper towel. [*]Place the onion quarter in the cavity of the chicken. [*]Peel the garlic cloves and place them inside the chicken cavity. [*]Sprinkle the dried rosemary inside the chicken. [*]Squeeze the juice from the lemon half over the outside of the chicken and then place the lemon half inside the cavity (cut it if necessary to make it fit). [*]Place the chicken on the prepared roasting rack and place the rack inside the roasting pan. [*]Rub the outside of the chicken with oil and sprinkle it lightly with salt and black pepper. [*]Place the pan in the oven and roast until an instant-read thermometer registers 180 when inserted in a thigh ( don't touch the bone), 50 – 60 minutes. [*]Remove the chicken from the oven and let stand 10 minutes before cutting it into serving pieces. [/LIST] [/QUOTE]
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