Sunday, April 12, 2009

our easter feast

For Easter dinner I made a Garlic Lemon and Rosemary Roasted Chicken with roasted veggies and caramelized green beans on the side. I think I ate too much ... or this food was super rich compared to what we've been eating lately because I feel a little heavy, but it was sure worth it! And it was so easy. Roasted chicken is such an inexpensive and easy way to make something fancy.

Garlic Lemon Rosemary Roasted Chicken with Root Vegetables.

1 whole chicken
2 whole lemons, cut into quarters
2 heads of garlic, cut in half height-wise
4 T butter, room temperature
zest of 1 lemon
3 cloves o garlic, minced very fine
1/2 t dried or 2 T fresh rosemary, chopped fine
salt and pepper to taste

3 carrots, scrubbed and cut into 1 inch pieces at an angle
3 Russet potatoes, cut into 1 inch chunks
1 large onion, cut into eighths
6 cloves garlic
1 T olive oil
salt and pepper to taste
  1. Preheat the oven to 425°. Toss the potatoes, carrots, onions, salt and pepper, and olive oil together in a 9x13 metal baking pan. push them all to the sides to make room for the chicken. Place all of the garlic cloves in the middle to go under the chicken.
  2. Pat the chicken dry and place on a cutting board. (I line mine with paper towels to avoid any excess liquid from dripping anywhere) Season the cavity of the chicken with about 1 t salt and 1/4 t pepper. Place the lemon quarters and garlic heads into the cavity. Using some kitchen twine, tie the legs together. Tuck the wings under as well.
  3. In a small bowl, combine the butter, lemon zest, minced garlic, and rosemary. Rub all over the top of the bird. Place the chicken in the roasting pan with the vegetables, on top of the garlic cloves. Place in a 425° oven and cook for about 1 hour, until an instant read thermometer inserted at the thickest part of the thigh (avoiding the bone) reads 160°.
  4. Once the chicken is fully cooked, place it on a platter and cover with some foil. Mash up the garlic that was underneath. Toss the mashed garlic with the rest of the vegetables and place back in the oven for another 5~10 minutes.
Garlicky Green Beans
1~2 lbs green beans
3~4 coves garlic, smashed and peeled
1 T olive oil
salt and pepper to taste
  1. In a deep skillet, heat oil over medium heat until shimmering. Add green beans, garlic, salt and pepper. Cover and let cook for 10~15 minutes, shaking often, until some beans are caramelized and browned. The beans should still have a slight bite to them, but shouldn't be tender-crisp (this is the one vegetable I like pretty soft).


Theresa said...

you amaze me. I'm going to have to learn how to be domestic and make roast chicken like you. :)

beki said...

Oh yum! So this is how you do it? I love this dish!! I'm gonna give this a try.