Lizzies Roasted Chicken Recipes

LIZZIE'S ROASTED CHICKEN

Steps:

• A day before cooking, rinse the chicken inside and out under cold water and pat dry
• Salt it liberally, cover and refrigerate
• Remove the chicken from the refrigerator an hour before cooking it
• Preheat oven to 425°F
• Lift the skin off each chicken breast and wedge 3 lemon slices and a bay leaf between the skin and each breast
• Put the onion, garlic, thyme and remaining lemon in the cavity of the chicken
• Rub the entire chicken liberally with the olive oil
• Put the chicken in an ovenproof sauté pan or in a roasting pan breast side up, slide it into the oven and roast it until the thigh reaches 160°F or until the cavity juices run clear, about 1 hour
• Remove from the oven and let rest for 10-20 minutes
• For the Salsa Verde, combine the extra-virgin olive oil, parsley, capers, mint, red pepper flakes, anchovies, garlic, lemon zest and juice, jalapeño and shallots in a bowl, and stir to combine
• Add salt and pepper to taste
• Cut the chicken into 8 pieces and serve with the salsa verde

JUICY ROASTED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
• Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.