Recipes

Nalbone Family Recipes

This recipe collection began as a way to back up my mother's recipe collection that she has collected in a black binder since the 1950's. Maggie and I are also adding recipes that we want to keep track of, so this will become our family go to location for storing and finding our recipes

Connect with Joey on:
Connect with us on Facebook. Connect with us on Twitter. Connect with us on Instragram.

Connect with Maggie on
Connect with us on Facebook. Connect with us on Twitter. Connect with us on Instragram.

Chicken, Main Dish, Supper

Robust Garlic Baked Chicken

Recipe PictureSource: Jennifer Goldberg - Allrecipes.com
URL: http://allrecipes.com
URL: http://recipes.nalbone.us

Servings: 5

Preparation Time: 20 minutes
Start to Finish Time: 1 hour 10 minutes
Cook Time: 50 minutes

"A juicy, baked chicken recipe that INFUSES the chicken with the deep and complementary flavors of rosemary, garlic and lemon."

Ingredients

  • 3 pounds chicken (1 whole chicken)
  • 1 cup unsalted butter, softened
  • 1 lemon
  • 3 tablespoons minced garlic
  • 5 cloves garlic
  • 1/4 cup chopped fresh rosemary
  • 5 sprigs fresh rosemary
  • salt, to taste
  • ground black pepper, to taste
  • 1 teaspoon paprika

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Rinse the chicken and pat dry. Zest the lemon. Slice remaining lemon into quarters and place to the side. With hand mixer combine butter, lemon zest, minced garlic and 1/4 cup chopped rosemary.
  3. Take your hand and slide it between the skin and the meat on the breast, as well as loosening the 'pockets' between the leg and wing joints. Scoop some of the rosemary butter mixture onto your fingers and begin to stuff into the 'pockets' on the breast, leg, wings, etc. (Save approximately 1/4 of the rosemary butter mixture and rub on the inside of the chicken.)
  4. Season the cavity of the chicken with the salt, pepper and paprika. Add the quartered lemon, rosemary sprigs and sliced garlic to the chicken cavity. Bind the legs with culinary twine and tuck the wings into the leg joints to secure.
  5. Place the chicken breast up onto the roasting rack and into the oven. Roast for approximately 50 minutes, or until the juices run clear. Remove the 'stuffing', carve and serve.

Copyright: ALL RIGHTS RESERVED Copyright 2006 Allrecipes.com

Per Serving (excluding unknown items): 768 Calories; 68g Fat (79.2% calories from fat); 35g Protein; 5g Carbohydrate; 1g Dietary Fiber; 278mg Cholesterol; 145mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 10 1/2 Fat.

Print Recipe