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Ingredientes
- Juice of 3 lemons
- 1 stk ( 1/4 lb.) unsalted butter
- 1 Tbsp. minced fresh rosemary
- 2 Tbsp. Dijon mustard
- 2 x garlic cloves, crushed Salt and pepper
- 1 whl chicken, about 3 pounds Salt and pepper Paprika
- 1/2 x lemon
- 1/2 x onion
- 2 Tbsp. butter
- 1 sprg fresh rosemary Trussing twine Preheat oven to 400 degrees.
Direcciones
- For lemon-herb marinade: Place marinade ingredients in saucepan and heat over low heat till butter has melted. Remove from heat and whisk well.
- For chicken: Wash chicken with cold water. Remove and throw away the inside package of giblets. Pat chicken dry with paper towels.
- Season inside of chicken with salt, pepper and paprika. Place lemon, onion, butter and rosemary sprig inside chicken.
- Truss chicken by crossing legs and tying them together with twine. Trim twine. Wrap another piece of twine around the chicken so which the wings are held against the breast. Tie and trim twine.
- Using a basting brush, brush lemon-herb marinade all over chicken. Sprinkle chicken with paprika, salt and pepper. Place chicken breast side up on a roasting rack set inside a roasting pan or possibly a rectangular baking dish.
- Roast chicken 1 1/4 hrs (or possibly till done; when the leg and thigh is pierced with a fork, juices should run clear), basting every 15 min.
- Remove chicken from oven and let rest 10 min. Place chicken on cutting board.
- Cut chicken into pcs. Arrange on platter and pour pan juices over top.
