Hello fellow food lovers!
I’m Carrie, and I invite you to take a peek into my tasty food creations that are inspired by my favorite cooks, all right here from my cozy kitchen. Whether it’s watching dozens of recorded cooking shows into the wee hours of the night or constantly learning from the amazing culinary women in my life, my true passion and self-therapy comes from the tip of my spatula. I hope you enjoy my recipes and can find the confidence to put your own spin and twist on them.
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Plain and simple, classic and elegant. This roasted chicken is sure to impress your guests, spouse and your taste buds! Enjoy this simple and classic American staple I created after trying out dozens of recipes.
Rosemary and lemon roasted chicken
½ cup olive oil
2 teaspoons ground thyme
1 teaspoon fennel seeds
Heavy pinch of salt and pepper
1 teaspoon dried basil
1 whole lemon
1 whole yellow onion
3 large cloves of fresh garlic
3 tablespoons of fresh rosemary (3-4 large sprigs)
½ stick of butter
4 pounds chicken (Backbone removed and butterflied. The meat counter can help you with this.)
Preheat oven to 450 degrees. Place the olive oil, thyme, fennel seeds, salt, pepper and basil into a small bowl. Stir the herb mixture vigorously and set aside.
Take a 12-inch cast iron skillet and coat the sides and bottom with the stick of butter. Take the lemon and yellow onion, cut or slice them into ½-inch slices, and distribute them in the bottom of the skillet. Finely dice the garlic and sprinkle it in the skillet after the lemons and onions. After removing the rosemary from the stem, finely chop 3 tablespoons. Sprinkle 1 tablespoon of the rosemary into the skillet.
Place chicken skin side down over the skillet mixture. Drizzle half of the oil mixture over the chicken and coat with clean hands ensuring all of the chicken gets coated. Flip chicken over (skin side up) and pour the remaining oil mixture over it and coat with hands again. Whole chicken should be evenly coated, then sprinkle the remaining 2 tablespoons of rosemary over the chicken. Using a tablespoon of your stick of butter, cut it into 12 small cubes and dot the chicken evenly with the butter. This will make the skin a nice brown.
Place into preheated oven for 40-45 minutes while turning skillet every 10 minutes to ensure evenly cooked. A meat thermometer inserted into the thickest part of the breast should register 155 to 160 degrees when it is fully cooked.
When done, remove the chicken and cover the skillet with aluminum foil and allow to rest for 10 minutes. Cut the chicken into quarters or eighths, sprinkle with salt, and serve hot with the pan juices. ♦