Southern Belle Magazine May 2013, Issue 1 - Page 47

Country Lemon Herb Roasted Chicken INGREDIENTS: One whole (3 to 4 lb.) chicken, giblets removed Salt and pepper to taste 1 stalk celery, leaves removed and cut into 3 pieces 1 lemon, cut into 4 wedges 1 Vidalia onion, chopped into large pieces 1 stick salted butter, divided 3 stems fresh rosemary 3 Tbsp. lemon juice ¼ cup white wine DIRECTIONS: Preheat oven to 350 degrees. Place chicken breast side up in a large roasting pan and season generously inside and out with salt and pepper. Place celery, onion, lemon wedges, rosemary, and half of the butter (about 3 Tbsp.) inside the chicken cavity. Cut remaining butter into pieces and place around the bottom of the chicken. Bake uncovered 1 hour until the internal temperature tests 180 degrees with a meat thermometer. Remove from heat. Remove chicken from roasting pan and set aside. Add lemon juice and white wine to the melted butter and pan drippings stirring until combined. Place chicken back into pan, basting chicken with sauce. Cover with foil and return to oven for 15 minutes. Remove from oven and keep covered. Let chicken rest 30 minutes before serving. Remove vegetablesfrom chicken cavity before slicing. Roasted Rosemary and Thyme New Potatoes INGREDIENTS: 2 lbs. new redskin potatoes, halved ¼ cup extra-virgin olive oil 2 Tbsp. fresh rosemary - minced ½ tsp. fresh thyme - chopped 2 tsp. sea salt DIRECTIONS: Preheat oven to 375 degrees. Toss together potatoes, olive oil, thyme and rosemary in a large bowl. Dump and spread out potatoes onto a baking sheet. Sprinkle with sea salt. Roast until tender in center and crisp on the edges, 30 – 40 minutes. Serves 6 – 8 Southern Belle Magazine 47