If I have said this once, I’ve said it a million times – Sundays and Roast Chicken go together like – well like peas and carrots or burgers and fires. Or better still Fish on Fridays.
Lent is a time of penance, reflection and preparation. It’s not enough to have your sins forgiven, you’ve got to be in the right frame of mind to be forgiven. Accepting forgiveness requires two things – an acknowledgement of transgressions and humility. Pride is like a Teflon coated pan. Forgiveness just slides right off.
There is a difference between being humble and groveling. Humility requires a great strength of character. Mother Teresa and Martin Luther King were humble human beings.
When pride comes, then comes disgrace, but with humility comes wisdom.
Sunday Supper and family – celebrate our blessings no matter how small, for in the small things greatness is found. When your heart is filled with love, there is no room for anything else. Happy Sunday!
Herb and Lemon Roasted Chicken
4 lbs Chicken Roaster
1 large Yellow Onion
5 Garlic Cloves
4 sprigs Rosemary, divided
1 whole Lemon
4 sprigs Thyme, divided
2 tablespoons Butter, softened
Kosher Salt to taste
Black Pepper to taste
1 cup Chicken Stock, divided
Sage Leaves as desired
Let chicken rest on the counter for about 20 minutes before roasting to even the temperature.
Position oven rack in the lower third of the oven. Heat oven to 425 degrees.
Peel onion, cut into 8 wedges and set aside.
Peel garlic. Set 4 cloves aside whole, mince 1 clove and set aside. Mince 1 sprig rosemary, set aside apart from whole sprigs. Zest lemon, set zest aside. Cut lemon crosswise into 8 rounds, set aside.
Peel garlic. Set 4 whole closes aside, mince remaining clove and place in a small bowl.
Set 2 sprigs of rosemary aside. Strip needles from remaining sprig, mince and add to the garlic. Zest lemon over the garlic mixture. Slice lemon into 8 rounds, set aside. Set 2 sprigs of thyme aside. Strip leaves from remaining sprig, mince and add to the garlic mixture. Mash soft butter into the garlic mixture, blend well. Season with salt and pepper to taste. Set aside.
Pat the chicken dry. Rub half of the herb butter under the skin and the rest over the chicken; season with salt and pepper.
Set the chicken breast-side-up on a rack in a roasting pan. Scatter the onion, lemon, garlic cloves and herb sprigs and add 1/2 cup of chicken stock. Roast for 30 minutes, until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down and roast for 20 minutes longer, until the back skin is lightly browned.
Using tongs, turn the chicken breast-side-up. Drape sage leaves over the chicken. Add another 1/2 cup of the stock. Roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 175-degrees.