I hope you all had a wonderful Thanksgiving! We had a nice time hanging out with the family in Texas. My Thanksgiving meal turned out really well! I mentioned that I was roasting a chicken instead of a turkey and at the last minute I decided to switch chicken recipes. I am so glad that I did. This was literally the best chicken I’ve ever made. I thought I’d share the recipe with you.
I found this over at foodnetwork.com. I get a lot of my cooking ideas and recipes there because they have a lot to choose from and folks leave reviews. People were raving about this chicken so I knew it had to be good.
1 whole chicken (mine was rather large at 5 1/2 pounds)
1 lemon, quartered
1 onion, quartered
3 sprigs fresh rosemary, 3 sprigs fresh thyme
3 carrots cut into 2 inch pieces
2 celery stalks cut into 2 inch pieces
salt and pepper to taste
2 tablespoons melted butter
Season the cavity of the chicken with salt and pepper. Stuff with 2 sprigs rosemary, 2 sprigs thyme. Add half of the carrots, celery, onion, and lemon. If you can’t fit all of those vegetables, no worries. Arrange the rest of the veggies on the roasting pan and set the chicken breast side up on top. Season the chicken with salt and pepper, and set the remaining rosemary and thyme on top. Squeeze the juice from the remaining lemon quarters on top of the chicken and pour the melted butter over the bird. Roast at 350. Time depends on how big your chicken is. Mine took about 2 hours.
The juices from the chicken make an amazing gravy. Just remove the chicken and vegetables from the pan, add two tablespoons of flour and some chicken broth and stir over high heat until it comes to a boil. It was really easy and very flavorful.
We’ve been resting in anticipation of the next few week of tour. Beginning Tuesday we’ll be hanging out in Mississippi with shows in Hattiesburg, Cleveland, and Oxford. Then we head to Clemson, SC before we head back for a show at the Bluebird in Nashville. Check out all of the details at the tour page: www.jennyandtylermusic.com/tour.php