2 Meals-Roasted Chicken
September3
Summary: Recipe by Holly Meyer. Serve Roasted Chicken one night & reserve 4 cups of chopped chicken for a second meal.
Ingredients
- 1 3-4 pound Chicken
- 1 Lemon
- 1 Onion, White or Yellow
- 2 tbsp Natural Grapeseed Oil or Olive Oil – divided
- Wildtree Lemon Rosemary Blend – generous sprinkling
Instructions
- Remove packet of giblets from inside the chicken
- Rinse chicken with cold water if desired & pat dry
- Sprinkle inside chicken cavity generously with Lemon Rosemary Blend
- Place quartered lemon inside the chicken
- Tie the chicken legs using roasting twine
- Thickly slice onion into 1/4″ slices
- Mix 1 tablespoon of the oil & the onion slices in the roasting pan
- Place the chicken in the roasting pan
- Rub with oil and Lemon Rosemary Blend
- Roast at 425 until the internal temperature reaches 170, about 1 1/2 hours
- Cover the roaster with foil if the chicken begins to brown too much
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Microformatting by hRecipe.