Italian Roasted Chicken

by Chris W
(Memphis, MI)

Whole Chicken (8 lbs.)
Butter
fresh sage
fresh Rosemary
fresh Thyme
1-2 Lemon
1-2 Shallot
8 cloves Garlic
redskin potatoes
1 can Chicken Stock
Olive oil
Sprinkle of Emeril’s Italian essence

preheat oven to 350

Clean the chicken, and remove gizzards and liver. Place the chicken, breast side up, in a suitable sized pan, 11X17 worked for me. Cut small pats of butter and place them in between the skin and the breast (you will have to pull the skin away and make a "pocket" so to speak). Add a chiffonade of fresh sage, rosemary, and thyme underneath the skin as well. Place in a manner that the butter will distribute the flavors of the herbs well.

Cut 1 or 2 lemons in half and insert them into the chicken, along with the shallot, and garlic. Quarter some redskin potatoes, or you can use baby redskins if you like. Add the potatoes around the chicken, add one can of chicken stock. You can use store bought if you don't have the time to make your own. Drizzle a little bit of olive oil over the chicken and sprinkle Emeril's Italian Essence generously over top of the chicken and potatoes. If you don't have Emeril's Italian Essence, you can use a mixture of dried oregano, basil, parsley, rosemary, and marjoram. Careful with the amount of marjoram though.

Place in the oven and remove when internal temp is 165F or 2 1/2 hours in my oven. Serves a healthy 4-6 servings.

*also, I didn't add some quantities of ingredients because it always changes. It's never set in stone, just go with what your feeling that day. bon appetit


Chef Todd Says:
That's a beautiful photo, nicely done!