
ROASTED CHICKEN
1 - 4-5lb. whole chicken
3 cloves garlic
1 lemon
Salt & Pepper
Rinse chicken and clean out. Pat dry. Remove skin if desired (I did). Rub cut cloves garlic all over chicken. Squeeze lemon all over and put garlic cloves and lemon inside the chicken. Rub with salt and pepper. Roast in a pan on a rack at 350 degrees for 20-25 minutes per pound or until juices run clear. Let sit for 10 minutes before serving.

We enjoyed this with sides of baked sweet potato (I put these in when the chicken had about an hour left), hot, buttered peas, and a vegetable salad w/honey mustard vinaigrette (recipe below).

HONEY MUSTARD VINAIGRETTE
1 tsp. dijon mustard
1 tsp. honey
2 Tb. white wine vinegar
4 Tb. olive oil
salt & pepper to taste
Whisk together to emulsify the vinegar and oil. Drizzle on salad and enjoy!
Smoke + chicken stock = trouble!! hehe sorry it went wrong...glad this last recipe worked :-) looks DELICIOUS!!! yummy
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