Category Archives: Poultry

Roast Lemon Herb Chicken

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Ingredients:
1 (3-to 4-pound) whole chicken
4 sprigs rosemary
4 sprigs thyme
2 tablespoons butter, softened
1 teaspoon each salt and freshly ground pepper
2 fresh lemons, halved and seeded
2 medium onions, cut into wedges

Directions:
Loosen skin of breast of chicken with fingers and slide herbs under skin. Spread butter over chicken and sprinkle all over with salt and pepper. Fill the center cup of a PIGEON RIVER POTTERY CHICKEN COOKER 3/4 with water, position the cavity of the chicken on the center cup. Tie the legs together with kitchen string.

Place in cold oven; turn on oven to 400 degrees F. Roast until juices run clear, 1 1/4 to 1 1/2 hours. After 45 minutes of cooking time, arrange lemons and onions around tray of cooker. Continue roasting until chicken is cooked and onions are browned.

Remove from cooker; let stand 10 minutes. Serve with onions and lemon for squeezing over chicken.

Makes 4 to 6 servings.