Tuesday, February 12, 2013

Roast Chicken With Lemons, Beets & Garlic

 This is a must do meal!  Full of flavor and a great yummy sauce.

The beets begin to disintegrate and become the sauce.  The lemons become caramelized and are completely edible.

Recipe for four:

1 whole organic chicken, quartered
3 beets, peeled and sectioned
2 lemons, cut in half
2 yellow onions, peeled and quartered
3 carrots, sliced into 1/2" circles
2 heads garlic, separated, leave the skins on
1 big bunch thyme
handful of cherry tomatoes
olive oil
2/3 stick butter
salt and pepper
1 c white wine
1 c chicken stock

Turn the oven on to 350* - Place all the ingredients except the tomatoes and garlic into a heavy roasting pan.  Generously cover everything with olive oil.  Arrange the chicken so the skin side is up.  Put a good amount of sea salt on the chicken, this will help the skin crisp up and flavor the meat.

Cook for 30 minutes covered.  Then take the foil off and add the tomatoes and garlic, turn up the heat to 400* to crisp the chicken.  Cook until the chicken is done, about 45 minutes to an hour.  Add more stock if needed.

Serve with your choice of veggies and rice, onto warm plates.

Bon Appetit!  Chef Hobbes


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