Last year, a co-worker gave me a rosemary bush that she didn't need anymore, and I planted it in my little garden patch. I like rosemary well enough, it grows great here, and on top of that, it requires very little of me - which is starting to become very important in my gardening life, I can tell you that.
This year, after my roommate pruned it back a bit, it's looking particularly wonderful and lush, so I decided to actually use it in something. That something happened to be a whole chicken - my favourite thing!
Lemon Rosemary Chicken
1 whole chicken
6 sprigs rosemary
1 whole lemon, cut into eighths
salt & pepper
1 vidalia or other sweet onion (optional)
Season chicken with salt & pepper. There is a very thin membrane between the skin and the flesh of the chicken; carefully, with a knife, separate the skin from the flesh and stick the rosemary sprigs right in there next to the skin, on the breast and on the legs. Slide in 4 or so lemon eighths. Use some more of the lemon to squeeze juice over the chicken. Stuff the cavity with the rest of the lemon, some more rosemary if you want, and the onion, if using. Sprinkle chicken with garlic powder.
Bake @ 400F until done and skin is crispy.
I must admit, that because I'm single and I don't care about the calories too much, I like to pick the crispy chicken skin right off the bird as soon as it comes out of the oven. Call me crazy, but it's the best part of the whole process, in my opinion.
And this skin was particularly delicious! It was an awesome meal, and the chicken smelled outstanding as it roasted. The rosemary flavour was subtle but definitely had something to say.
I served my chicken with some roasted fingerling potatoes and green beans. Nice, light dinner. The roasted vidalia onions were really tasty, too.
And of course I have a carcass to play around with in the future, too!