Now That’s One Quick Chick!

Quickly prepped, that is. When the yard work has you doing circles, who has time to fix a gourmet meal? Do an easy chicken dinner (and get more bang for your buck in the end). Quickly pump up the flavor by stuffing a chicken with fresh herbs, lemon and garlic.

One Quick Chick – Lemon-Herb Roasted Chicken

(print recipe card)

1 whole roasting chicken
8-12 sprigs rosemary
4-8 thin slices lemon
garlic cloves (sliced)
olive or vegetable oil
basic or chicken spice rub (optional, or just use salt and pepper)

one for you, and one for you...

I use several sprigs of rosemary and at least two slices of lemon for each cavity/side.

so that's how ya do it!

Carefully stuff underneath the skin, pushing the herbs (etc) as far as it will go, so as to flavor most of the breast and thigh.

welcome to flavor town

Stuff the front and back cavities too.

rub-a-dub-dub

Rub the chicken with a little oil and rub in some homemade spice rub or salt and pepper.

quick and simplifying

Preheat your oven to 400 degrees and bake for about 1 hour; checking for doneness. I also like to bake at 350 for at least 1 1/2 hours or a bit longer. It gives you that ‘fall off the bone’ tenderness as if it were cooked on a rotisserie. If you do this, make sure to periodically baste the skin so it doesn’t dry out. Let it rest a bit before carving.

Tomato Salad

Your oven-roasted, delish chicken will pair well with a simple tomato salad: Equal parts of thinly sliced tomatoes and cucumbers, throw in some bell peppers and onion, a little chopped basil and minced garlic, and toss with your favorite vinaigrette. Salt/pepper to taste. Yum!

Tip: The acid in the lemon will sometimes cause the skin to tear (just a bit) during baking. If you’re looking for a picture-perfect chicken dinner then slice the lemon very thin and push it down toward the thigh. Although I think seeing the lemon and rosemary peeking through still looks good and yummy. And because it tastes fabulous that trumps picture-perfect. 🙂

Tip: Use leftover breast meat to make chicken salad. Cube the meat and mix in some mayo/aioli, a bit of mustard and salt/pepper to taste. Use it to top a bed of leaf lettuce for the most delicious and quick lunch. Or simply slice it up for a super sandwich on the go.

Tip: Don’t forget to make chicken stock or soup… it ain’t over ’til it’s over!