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Blue Palate Special: Chicken Dinner | Blue Palate

Blue Palate Special: Chicken Dinner

by Lindsay Sauve on January 6, 2009 · 0 comments

A roast chicken is an absolutely perfect meal.  Tender meat infused with garlic or herbs or citrus, potatoes and carrots or other tough vegetables that can withstand a couple of hours simmering in the savory juices. Chicken dinners are simple but feel like something extravagant, specially when presented on a platter and carved at the table. Good for impressing dates and in-laws. Delicious, impressive, simple, economical – the perfect ingredients for a Blue Palate Special.

A roast chicken for two can go far. Carve and serve with veggies the first night, then use what’s left for soup, enchiladas, chicken salad – you name it.

Roast Chicken with Lemon, Herbs and Garlic

Preheat oven to 375 degrees F

one roasting chicken, 7-8 lbs
olive oil
8-10 cloves of garlic
a bunch of your favorite herbs, such as thyme, rosemary or sage
1 lemon
salt and pepper
potatoes, carrots, or other root veggies, cut into large chunks

Don’t forget to pull the little plastic sack of giblets from the cavity of the chicken. Rinse the chicken in cold water and pat it down. Drizzle a little olive oil on the chicken and rub all over the surface. Loosen the skin around the breasts and legs. Crush 5 cloves of garlic and chop 2/3 of the herbs. Mix together in a small bowl with a little olive oil and juice from one lemon. Rub the mixture under the skin, spreading evenly over the whole chicken. Salt and pepper the chicken to taste. (You can also rub the mixture over the surface of the chicken of you don’t feel like going under the skin – your call)

Smash remaining garlic with flat side of a kitchen knife or heavy object. Place garlic, lemon peels and remaining herbs in chicken cavity. Place chicken in roasting pan with veggies along the side. Place in the oven and roast until thigh temperature reaches 170 degrees F, about 1 hour and 45 minutes. You can also test by wiggling the leg bone – if it wiggles freely, it’s done! You usually don’t have to baste a roasting chicken, but you can if you feel like it.

Carve and serve with veggies. Serve with some nice chilled local white wine, or not.

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