Lemon & Rosemary Chicken

Age and glasses of wine should never be counted.  Italian quote

Lemon Rosemary Chicken

One of my favorite chicken dishes by Patricia Wells’ is lemon chicken with rosemary, roasted vegetables served with a creamy garlic sauce a perfect one pan dinner, well maybe two since I made the sauce in a separate saucepan.

I had marked several of her chicken recipes, but this one won out simply because I had everything in the house for a rainy day dinner. There is something very comforting about the aroma of a chicken roasting on a dreary day. Served with a loaf of freshly baked (filone) bread ready for sopping up the luscious sauce and juices, a glass of Beaujolais Nouveau/2012, life is good and to think that I have a wonderful chicken pot pie in mind for the leftovers easily prepared ahead and frozen for another comfort food dinner.

Lemon and Rosemary Roasted Chicken by Patricia Wells
SERVINGS:4
  1. One 3 1/2-pound organic chicken
  2. Sea salt and freshly ground white pepper
  3. 1 small lemon, preferably organic, quartered
  4. 8 thyme sprigs plus 1/2 teaspoon thyme leaves
  5. 4 medium Yukon Gold potatoes (1/4 pound each), scrubbed and quartered
  6. 4 large carrots, quartered lengthwise (8 whole baby carrots)
  7. 4 medium onions, quartered (10-12 cipollini)
  8. 1 large head of garlic, cloves separated but not peeled
  9. 6 bay leaves
  10. 4 rosemary sprigs
  11. 1/2 teaspoon oregano
  12. 3/4 cup water
  13. Lemon and Garlic Puree
  1. Preheat the oven to 425°. Generously season the cavity of the chicken with salt and pepper. Add the quartered lemon and the thyme sprigs to the cavity. Season the outside of the chicken all over with salt and pepper.
  2. In a large roasting pan, arrange the potatoes, carrots and onions cut side down in a single layer. Scatter the garlic cloves, thyme leaves, bay leaves, rosemary and oregano over the vegetables and season with salt and pepper. Set the chicken on the vegetables and pour 1/2 cup of water into the pan.
  3. Roast the chicken and vegetables for about 1 hour and 15 minutes, or until the chicken juices run clear from the cavity and the vegetables are tender; rotate the pan once or twice for even cooking and add 1/4 cup of water if the vegetables seem dry.
  4. Transfer the chicken to a carving board, cover loosely with foil and let rest for 10 minutes. Arrange the vegetables on a large, warmed platter. Remove the garlic cloves from their skin and carve the chicken. Arrange the chicken and garlic on the platter. Remove the lemon quarters from the cavity and squeeze the juice all over the chicken. Serve with the Lemon and Garlic Puree.

Rosemary Lemon Chicken  II

Lemon Garlic Puree –

4 whole garlic heads, separated into unpeeled cloves

  • 2 cups 1% milk
  • 1 small thin-skinned organic lemon, thinly sliced, ends and seeds discarded
  • Fine sea salt
  1. In a small saucepan, simmer the garlic cloves in the milk over low heat until the garlic is soft, about 30 minutes. Strain the garlic, reserving the milk. When cool enough to handle, peel the garlic cloves and put them in a food processor. Add the reserved milk and the lemon slices and puree. Season with salt.