Simplest Roast Chicken Recipe

1 5-6lb chicken,wing tips removed
1 lemon -- halved
4 whole garlic cloves
4 tablespoons unsalted butter -- (optional)
Kosher salt to taste
Freshly ground black pepper to taste
1 cup homemade or canned chicken broth -- water,
fruit juice or wine, for deglazing

Place oven rack on second level from bottom. Heat oven to 500 degrees.
Remove the fat from the tail and crop end of the chicken. Discard the neck and giblets or freeze for making chicken stock later. Reserve chicken livers for another use.
Stuff the cavity of the chicken with the lemon, garlic and butter, if using. Season the cavity and skin with salt and pepper.
Place the chicken in a 12-by-8-by-1 1/2-inch roasting pan, breast-side up. Put in the oven legs first and roast 50 to 60 minutes, or until the juices run clear. After the first 10 minutes, move the chicken with a wooden spatula to keep it from sticking.
Remove the chicken to a platter by placing a large wooden spoon into the tail end and balancing the chicken with a kitchen spoon pressed against the crop end. As you lift the chicken, tilt it over the roasting pan so that all the juices run out of the cavity and into the pan. Pour off excess fat from the pan and put the pan on top of the stove. Add the stock or other liquid and bring to a boil, scraping the bottom vigorously with a wooden spoon. Let reduce by half. Serve the sauce over the chicken or, for crisp skin, in a sauce boat.

---------------------

Roasted Chicken with Citrus Salsa Recipe

1 3-pound whole broiler-fryer chicken
1 tablespoon cooking oil
2 cloves garlic, minced
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon black pepper
3 tablespoons honey
1/3 cup dried tart red cherries
1-1/3 cups orange sections, halved (about 4 oranges)
2 nectarines, pitted and chopped
2 tablespoons snipped fresh cilantro
1 fresh jalapeno chile pepper, seeded and chopped
1 tablespoon lime juice
Fresh cilantro sprigs (optional)

n from chicken (except for wings). Tie legs to tail. Twist wing tips under back. Place chicken, breast side up, on a rack in a roasting pan. In a bowl combine oil and garlic; brush onto chicken. In another bowl combine cinnamon, salt, nutmeg, and black pepper. Sprinkle evenly over chicken. Into center of an inside thigh muscle insert an oven-going meat thermometer. Good roast chicken recipe.
2. Roast chicken, uncovered, in a 375 degree F oven for 1 hour. Remove string from legs. Brush honey over chicken. Roast about 15 minutes more or until drumsticks move easily in their sockets, chicken is no longer pink, and meat thermometer registers 180 degree F. Remove chicken from oven. Cover; let stand for 15 minutes.
3. Meanwhile, for salsa, place cherries in a small saucepan; cover with water. Bring to boiling; remove from heat. Cover and let stand 5 minutes. Drain well. In a medium bowl combine drained cherries, orange sections, nectarines, snipped cilantro, jalapeno pepper, and lime juice. Cover and chill until ready to serve. Serve with chicken. If desired, garnish with cilantro sprigs. Makes 6 servings.

---------------------

Roast Brined Chicken Recipe
site: www.recipezaar.com/78515

Roast Lemon Chicken recipe
site: www.bigoven.com/recipe158213
Roasted chicken recipe with garlic and butter. A simple whole roasted chicken recipe.

Simple Roast Chicken - Roast Whole Chicken Recipe
site: www.dianaskitchen.com/page/poultry/roastchk.htm

Roast Chicken Recipe
site: www.goodcooking.com/chixrstr.htm

Tender Roast Chicken Recipe
site: www.recipezaar.com/67470