Tuesday, February 2, 2010

Lemon Basil Chicken and Vegetables

This makes a beautiful presentation.  The chicken is so moist and the vegetables are delectable!


Source:  Betty Crocker Cookbook
Time:  15-20 minutes prep time, 1½ hours  baking, 15 minutes ccoling
Serves 8

 INGREDIENTS

  • 3 to 3 1/2 pound broiler-fryer chicken
  • 1 lemon
  • 2 T margarine or butter, melted
  • 1 clove garlic, finely chopped
  • 1 clove garlic, thinly sliced
  • 1/4 cup chopped fresh  basil or 2 t dried basil 
1.  Heat oven to 375˚F.
2.  Fold wings of chicken across back with tip toching.  Tie or skewer drumstricks to tail.
3.  Grate 2 t lemon peel from lemon.  Mix lemon peel, margarine, and chopped garlic; set aside.
4.  Cut lemon in half.  Rub chicken with juice from half of the lemon.  Place sliced garlic, half of the basil (1 t)and remaining lemon half in cavity of chicken.
5.  Place chicken, breast side up, on rack in shallow roasting pan.  Brush margarine lemon-peel mixture on chicken.  Sprinkle chicken evenly with remaining basil (1 t), then press basil into chicken.  Insert meat thermometer in chicken so tip is in thickest part of inside thigh muscle and does not touch bone.
6.  Roast uncovered about 1 1/2 to 2 hours  hours, brushing 2 or 3 times (about every 20-30 minutes) with pan drippings.  When thermometer reads 180 degress and juice is no longer pink when center of thigh is cut the chicken is done.  Let it stand about 15 minutes and cool before carving.


Lemon-Basil Vegetables



INGREDIENTS

  • 6 small red potatoes
  • 1 medium onion
  • 4 medium carrots
  • 2 small zucchini
  • 1 clove garlic, finely chopped
  • 2 yellow squash
  • 1 large red bell pepper
1.  After chicken has roasted 30 minutes, arrange around chicken 6 potatoes (cut in half), 4 carrots (cut in fourths), and 1 onion (cut into eighths).  Brush vegetables with pan drippings and roast uncovered 30 minutes.
 2.  Add zucchini (cut crosswise, then lengthwise into eights), yellow squash (cut into 1/2-inch slices), and 1 large red bell pepper (cut into 1-inch chunks).  Brush vegetables with pan drippings.
3.   Roast uncovered about 30 minutes longer or until chicken is done and squash and bell-peper are tender.

NOTE:  We also like to add carrots and mushrooms.  I add the carrots with the potatoes and the whole fresh mushrooms with the zuccini.

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