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Chicken has gained in popularity due to its health benefits and abundance around the world. Chicken can be separated into parts such as the leg, thigh, breast, wing and assorted other areas that are commonly used in stocks.
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Citrus Roasted Chicken
by the Editors of Easy Home Cooking Magazine
Citrus Roasted Chicken
Yield: Makes 6 servings
Ingredients:
1
large foil cooking bag
1
tablespoon all-purpose flour
1
whole chicken (3 to 4 pounds)
1/2
cup chopped onion
2
tablespoons butter
Juice of 1 lemon
Juice of 1 lime
2
teaspoons grated lemon peel
1/4
teaspoon salt
1/2
teaspoon dried thyme leaves
1
tablespoon fresh minced parsley
Preparation:
1.
Preheat oven to 450°F. Place foil bag in 1-inch-deep baking pan. Spray inside of bag with nonstick cooking spray. Dust with flour.
2.
Remove any excess fat from chicken; discard. Place onion in chicken cavity and rub skin with butter. Place chicken in foil bag. Squeeze juice of lemon and lime over chicken. Sprinkle with grated lemon peel, salt and thyme. Seal foil bag.
3.
Bake 1 hour or until juices run clear and thermometer inserted in thickest part of thigh registers 180°F. Remove from oven. Allow to cool 5 minutes before opening bag. Slit open top of bag to expose chicken; return to oven to brown skin, if desired. Garnish with fresh parsley and reserved juices.
Quick Tip:
For more citrus flavor, add thinly sliced rounds of lemon and lime to the foil bag. The fruit will add more aroma as it cooks with the chicken.
This recipe appears in: Chicken
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Please copy/paste the following text to properly cite this How Stuff Works article:
Publications International, Ltd., the Editors of. "Citrus Roasted Chicken." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/citrus-roasted-chicken-recipe.htm> 16 May 2008.
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