Sunday, September 4, 2011

Roasted Chicken

This baby makes for a fantastic dinner! Not only is it absolutely gorgeous and begging for its picture to be taken, but its juicy and herb-filled flavors will make you hum an eater's approval: "MmmmmMMMMM."

Isn't she pretty?!!! She tastes great with a side of wild rice and mushrooms. A perfect Sunday dinner!

Roasted Chicken

1/4 C butter, melted
1 envelope Italian salad dry dressing mix
2 T lemon juice
1 whole lemon
1 roasting chicken (6-7 lbs)
2 t dried oregano

Remove insides from chicken, rinse and pat dry. Poke holes in the lemon and insert inside the chicken. In a small bowl, combine the butter, dressing and lemon juice. Place chicken on a rack in an ungreased roasting pan. Brush butter mix all over chicken. Cover and bake at 350 for 45 minutes. Uncover, sprinkle with oregano. Bake uncovered for 1 1/2-2 hours longer or until meat thermometer reads 180 degrees!


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