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Saturday, January 8, 2011

Roasted Chicken in Lemon Pepper Sauce

Not hard to make this roaster.. simple. In fact if your choosing to eat any kind of meat this is the way to cook it.

1 Roasting Chicken up to 5lbs
3 fresh lemons juiced then sliced remove seeds reseve juice
Herbs ( always fresh if possible) to include basil, oregano, parsley, rosemary, thyme, sage
4 cloves of fresh garlic mashed
1/2 cup of water
1 teaspoon of black pepper

Clean chicken remove bags, gizzards. (I also remove the skin after its cooked.) Place in a large roasting pan with a rack, spray with cooking spray. Fill the bird with lemons. Mix the juice of the lemons with the water. Pour on the bottom of your roasting pan. Mix all the herbs together and sprinkle on top of the chicken, add mashed garlic.  Baste every half hour. Roast until clear juices run out around 2 hours on 325* degrees. Tender, juicy and healthier version