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Bill Spencer


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Wed Mar 22, 2006 2:03 pm


Yuma, Arizona

RCP: Roast Chicken with Dill and Lemon

by Bill Spencer » Wed Jun 07, 2006 3:34 pm


From a recipe by Jean Brislance of Minnetonka, Minnesota ...

3 to 4 Lb. Whole chicken
1 Head fresh garlic, halved
1 Medium fresh lemon, cut into wedges
1 Bundle fresh dill
4 T Butter, softened
2 T Fresh dill, finely chopped
1 T Fresh lemon zest
Salt and freshly ground black pepper to taste
2 T Fesh lemon juice

Preheat oven to 350 degrees ... stuff chicken cavity with the garlic, lemon wedges, and the bundle of fresh dill ... truss the chicken ... in a small bowl, mix the butter, chopped dill, lemon zest, salt, and pepper ... reserving just a bit of the mixture, rub the mixture over the chicken ... pry the skin away from the breast and put the reserved bit of the mixture under the skin ... place the chicken on a rack in a shallow roasting pan ... drizzle the fresh lemon juice over the chicken and place in the preheated oven ... roast for approximately 90 minutes basting the chicken with the juices caught in the roasting pan every 30 minutes ... remove from the oven, carve, and plate ...

Makes 4 servings

Any leftovers make for a great cold chicken sandwich !

Clink !

"If there are no dogs in heaven, then when I die I want to go where they went !" - Anonymous

Napa is for auto parts, Paso is for wine !

Bill Spencer (Arizona Wine Lover)

Lemon Recipes - http://www.associatedcitrus.com/recipes.html

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