Chicken with Lemon

Source: Food Combining for Health
Made September 18, 2013
Yield: 4-6 servings
Time to prepare: 1 hour

This is a wonderful way to cook chicken.  Although it is done in the oven, the wrappings mean it is steamed rather that roasted.  I used my covered clay cooker rather than wrappings, but that worked well too.  I brought in freshly-picked greens (arugula and basil, as well as the parsley stuffed into the chicken) from the garden to serve with it.

 

Chicken with Lemon
1 whole chicken, about 4 lbs.
4 Tbsp. butter
1 lemon
1 onion, stuck with a clove
1 sprig fresh tarragon (or parsley if tarragon is not available)
Sea salt
Freshly-ground black pepper

Preheat the oven to 425oF.

Clean the chicken and put half of the butter (2 Tbsp.) inside the bird with a bit of lemon peel.  Add the onion with clove, the tarragon or parsley and a little salt and pepper.

Squeeze the lemon and coat the outside of the chicken with lemon juice, salt and pepper.

Dot a large sheet of parchment baking paper with butter.  Place the chicken on the paper and use remaining butter to smear the breast and legs.

Pour any remaining lemon juice over the chicken and bring up the sides of the paper to enclose the chicken in a loose parcel.

Open out a large sheet of aluminum foil and place the parchment-wrapped bird on it.  Fold the foil around the bird. Do not seal too tightly.  (The parchment paper will prevent any possible contamination from the aluminum.)

Put in oven and cook for about 30 minutes.
Briefly remove from oven and baste thoroughly.  Return to oven for another 20 minutes.
Open the top of the parcel to allow the breast to brown nicely and cook another 10-15 minutes.

This chicken is delicious served hot or cold.

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