Roast Chicken

 

Tina’s Roast Chicken                                                                                   yield: 4-5 servings

Tina recommends serving this chicken with mashed potatoes and steamed vegetables.

 Ingredients:

1 chicken

½ lemon, cut into two pieces

Salt

4 tablespoons butter, softened

Freshly ground black pepper

½ to 1 cup chicken stock

 

 

Directions:

Preheat oven to 400° F.

 

Pat dry the chicken with paper towels.  Rub one piece of lemon over the inside of the chicken, and rub the other piece over the outside of the chicken.  (Set the lemon aside for the sauce.) Rub ½ teaspoon of salt inside the body cavity.

Next, rub 2 tablespoon softened butter over the outside of the chicken, and sprinkle ½ teaspoon salt and some freshly ground black pepper over the outside of the chicken.

Place the chicken on a rack over baking pan, and put into preheated oven.

Wash your hands and any other surfaces that have touched chicken.

In a small saucepan, melt the remaining 2 tablespoons of butter and squeeze any remaining lemon juice from the lemon quarters into the pot.

After the chicken has baked for 15 minutes, pour the butter mixture over the top and return to the oven.  Baste periodically until the chicken is “done”.  The cooked temperature should be 175° F.

Remove the chicken and put onto a dish.  Place the baking pan on the stove top; add the chicken stock and deglaze.  Scape the browned bits from the pan and combine to make a nice pan gravy.  Heat to reduce a bit. 

Serve the gravy with your chicken.

Enjoy!