Wednesday, July 7, 2010

Grey's Lemon Chicken - Serves 4 with leftovers

Aside from our busy summer (hence the delays in my postings), one of our new family requirements is to have the kids cook one meal each during the week.  Before my son left for his trip, he decided to prepare  "Grey's Lemon Chicken with Gingered Carrots and Sesame Spinach".  The latter two are my recipes however the chicken is his, learned from me, and has become his absolute favorite.  I have posted this recipe before but told Grey that the best thing about cooking is taking an existing recipe and making it your own.  "You mean, take the road less travelled, mom". 
Wise bird, indeed.

Grey's Lemon Chicken

1 whole organic chicken
Kosher salt & fresh ground pepper
1 whole head of garlic, unpeeled
A whole "collaboration" of mixed herbs ("go crazy")
2 lemons, sliced in half plus 1 cup of freshly squeezed lemon juice
Olive oil

Rinse and pat chicken dry.  Place in roasting pan large enough to hold the bird.  Season chicken liberally with salt and pepper, inside and out.  Stuff chicken with whole garlic, herbs and sliced lemons.  Drizzle with olive oil all over, inside and out.  Pour lemon juice all over chicken, inside and out, cover and refrigerate for at least 3 hours or overnight.

Preheat oven to 425.  Bake chicken, breast side down for 30 minutes, basting every 15.  Turn chicken over, cook for another 30 minutesr, basting again every 15 mintues.  Chicken should register 160 when cooked through. Remove from oven and let rest (or "leave it alone" for 15).  Slice and serve with your favorite sides.

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