Kate's Cuisine

May 13 2012

Clinton’s Lemon Roasted Chicken

1 whole roasting chicken $12.95
2 bunches fresh sage $0.50
1 lemon, cut in half, plus one sliced $0.70
1/2 cup butter $0.44
Salt $0.01
Pepper $0.01 
2 onions, cut into wedges $0.94

Total Cost    $15.55
Cost per Serving $1.94

1.) Preheat oven to 400 degrees Fahrenheit.

2.) Rinse chicken thoroughly and pat very, very dry with paper towels. Carefully lift the chicken’s skin on one side of the breast and gingerly slide 3 – 4 lemon slices between the skin and the meat. Repeat with the remaining side. Place two halves of the lemon into the chicken cavity, along with the bunches of sage.

3.) Rub the butter generously over the entire chicken, making sure to cover all parts of the skin. Sprinkle generously with salt and pepper.

4.) Place onion wedges in the bottom of a roasting pan and place the chicken on top. Place in the preheated oven for 2 – 3 hours, depending on the size of the chicken, until the skin is golden brown and super crispy; and the juices run clear. Cover the chicken with aluminum foil if it begins to darken too much before the center of the chicken is cooked.

5.) Remove from oven and allow to rest 10 – 15 minutes before carving.

6.) Serve and enjoy!

Read my review of Clinton’s Lemon Roasted Chicken here

No responses yet

Trackback URI | Comments RSS

Leave a Reply