Truly measuring ingredients is over rated. This is another one of those recipes I just was lost in getting dinner into the oven and forget to measure any ingredients. For those of you that are new to cooking I promise you can do this, just take a leap of faith. Those of you who cook all the time, well you probably already have a similar style of roasting a whole chicken.
- 5 pound whole chicken
- 1 lemon, cut into half
- Olive Oil
- fresh rosemary, finely chopped
- fresh lemon sage, finely chopped (can’t find it, use regular sage)
- a couple of garlic cloves, minced
- Kosher salt
- 1/2 small red onion, cut into wedges
- garlic salt
- black pepper
- red wine (don’t like wine, use a chicken broth)
- salted butter, melted
Preheat oven to 400.
Rinse and pat dry your chicken. Rub with half of the lemon. Combine the fresh rosemary, fresh lemon sage, minced garlic and Kosher salt in a pestle and mortar and blend them all together. Don’t have a pestle & mortar set, using a food processor. Rub a spoonful or so of this mixture in the cavity of the chicken, add the lemon wedges and red onion wedges into the cavity also. Rub the entire chicken with some Olive oil, then rub the remaining herb mixture over the entire chicken. Place breast side up in a baking dish, roasting pan or dutch oven, sprinkle with garlic salt and black pepper. Pour some of the red wine in the pan, probably about 1/4 inch in-depth. Place in the oven and roast for 1 hour and 45 minutes to 2 hours. After the 1 hour mark, remove any liquid from the pan. I do this with a turkey baster. Then I baste with melted butter twice during the last 45 minutes of roasting. The chicken is done when the juices run clear. Let the chicken rest for 15 minutes before serving.