Christmas is awesome! I say this because I look forward to it yearly. What’s not to look forward to, all the gifts, food, sales and the commercials that make your heart want to burst.
Some of us spend time worrying about which gift we need to buy or our upcoming reunion trip to the family home and wait!!!………. There is all that festive food which will be lined side by side on the table on Christmas day.
So this write-up is my way of airing out my creative recipe cupboards, since I do not want to repeat last year’s menu. I want to welcome my family to our humble table with something that leaves them begging for a second helping. In light of this, my main aim is to get the pinnacle meal sorted out, so I am testing out this recipe here
Feel free to email me [email protected] what you think or share your ideas on your 2014 Christmas Day highlight meal.
So if you like to try new things like I do, whip up your cooking tools and let’s get to work!
Recipe: Garlic & Herb Chicken
Cooking Time: 90 minutes
- 1 roasting chicken (4 to 5 pounds)
- 2 teaspoons each minced fresh parsley, rosemary, sage and thyme
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 20 garlic cloves, peeled and sliced
- 1 medium lemon, halved
- 1 large whole garlic bulb
- 1 sprig each fresh parsley, rosemary, sage and thyme
- Fresh ground black pepper
- 1 tablespoon olive oil
Cooking Method: Heat oven to 375°.
With fingers, carefully loosen skin around the chicken breast, leg and thigh.
Combine minced parsley, rosemary, sage, thyme, salt, black pepper, olive oil and pepper; rub half under skin.
Place sliced garlic cloves under skin. Squeeze half of the lemon into the cavity and place the squeezed half in the cavity.
Remove papery outer skin from whole garlic bulb (do not peel or separate cloves). Cut top off garlic bulb. Place garlic bulb and herb sprigs in the cavity or you can fill it with some homemade stuffing.
Skewer chicken openings; tie drumsticks together with kitchen string.
Place chicken breast side up on a rack in a roasting pan. Squeeze the remaining lemon half over chicken; rub remaining herb mixture over chicken.
Bake, uncovered, at 350° for 1-1/2 to 1-3/4 hours or until chicken juices run clear and a meat thermometer reads 180° (cover loosely with foil if browning too quickly). Baste with pan drippings if desired.
Cover and let stand for 15 minutes. Remove and discard skin, garlic, lemon and herbs from cavity before carving.
Make sure you try to enhance the presentation, you can add some buttered potatoes to garnish.
Season’s Greetings to you…………