Roast chicken is one of those things that are easy, and reliable. Here at the ranch, we usually roast a chicken early in the week, and then hover around it for the next few days, nibbling and picking as we hurry from studio, to meal, and back to studio again.
My husband has been working on a mammoth sculpture for almost a year, and let me tell you friends, it’s killa’. The anatomy, the engineering…it is amazing that I share a bathroom with this guy.
But he is out in the barn 7 days a week, listening to his radio, no air-conditioning, no bathroom, just a guy and his larger than life-sized sculpture. I am not so much the subservient type (moi?), but I try to have lunch on the table when he comes in. And I’m punctual, ‘cuz the guy has to get back to his art.
Roasting a chicken over the weekend for an easy supper makes life easy for a few days. Sandwiches, tacos, snacks or a cold picnic to take on the go, it’s nice to have a go-to meal ready for a few days.
Right now, I’m cleaning out my cabinets, sprucing up the house, making it neat inside and out. I will start posting some pics from around the house, but I’m not ready yet. My reality is too far suspended if the cabinet I am photographing is full of grocery receipts and plastic jars of expired vitamins.
Also, I’m getting ready to go to Portugal at the end of June, so I am working hard to bank up the images and recipes so my blog stays on track. Everyday I’m learning loads about blogging and social media. I really love it. And I love you for following along.
Sorry, gotta run and finish up a shot. Gonna grab a bite before I hit the studio…Print
Lemon Pepper Roasted Chicken with Cilantro Garlic Butter
- Prep Time: 15 min
- Cook Time: 90 min
- Total Time: 1 hour 45 minutes
- Yield: 4-6 servings 1x
- Category: Poultry
- Method: Roasting
- Cuisine: Continental
1 stick of butter, softened (115gr)
2–3 cloves of garlic, minced
2 tbsp. minced cilantro (10 gr)
4 lemons, sliced
1 large chicken for roasting, about 5 lbs. (2.2kg)
Salt and Pepper to taste
Cotton twine for trussing legs
Using a fork, mash and soften the butter, adding a pinch of salt. Add the minced garlic, cilantro and salt, and continue mashing until the butter is well combined.
Heat your oven to 400°. Line a baking pan with parchment paper, truss the chicken legs together with cotton twine and place chicken in pan. Place lemon slices inside the internal cavity of the chicken, along with 2 tbsp. of the butter mixture. Dot a few tablespoons of butter on the outside skin of the chicken.
Cover the chicken lightly with a sheet of foil. Place the chicken in the oven. Every 10-15 minutes, open the oven and brush on the remaining butter, or baste the chicken with the butter drippings that have collected in the pan. After 40 minutes, remove the foil sheet, and return the chicken to the oven for another 40 minutes, basting every 10-15 minutes.
You can also reserve a few tablespoons of the garlic butter for grilling garlic toast. (Recipe coming soon!)