Ingredients
- whole chicken- 5lbs
- lemons- 2
- cinnamon sticks- 2
- fresh rosemary sprigs- 4
- poultry seasoning (like Lawry’s perfect blend), or a combination of salt, pepper, paprika and thyme
- butter- 2 tbspns (to sauté chicken)
- milk- 2 cups
Instructions
- Remove and discard neck from chicken then rinse and pat dry with a paper towel.
- Season chicken generously with poultry seasoning.
- Melt butter over medium-high heat in Dutch oven or large skillet that can be transferred to oven.
- Saute chicken in butter breast side up first for 20 minutes until brown, then turn over with breast side down
- Add milk, zest from both lemons, juice from one lemon, cinnamon sticks and rosemary.
- Heat oven to 325⁰.
- Cover chicken with oven-safe lid or aluminum foil and transfer to oven to cook for 45 minutes.
- Remove lid and cook for an additional 30 minutes or until internal thermometer reaches 160⁰.
- Serve chicken carved with sauce from pan spooned over the top.
Reincarnate The Leftover
Don’t throw out leftover roasted chicken! Instead, reincarnate it into something fabulous like Lemon-Basil Chicken Bake:
Lemon Basil Chicken Bake Recipe
Meal Planning For Busy Families
The Organized Cook Weekly Meal Plan System
Le Creuset Enameled Cast-Iron 7-1/4-Quart Round French Oven, Cherry Red
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I love the way my food cooks in them, especially my French Oven. The cast iron heats up and keeps a steady temperature to cook the food and is perfect for stews and braising.
Le Creuset Enameled Cast-Iron 7-1/4-Quart Round French Oven, Cherry Red, on sale $299.95
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