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| Chicken in a Garden
1/2 cup of olive oil
3 tablespoons of lemon juice
2 teaspoons of grated lemon zest
4 cloves garlic, peeled and sliced
8 fresh rosemary sprigs
salt to taste
black pepper to taste
1 medium roasting chicken, about 3 pounds, rinsed well and patted dry
2 cups of cauliflower florets
2 cups of broccoli florets
In a large bowl, combine the olive oil, lemon juice and zest, garlic, rosemary, salt and pepper. Use this mixture to coat the chicken well. Cover and refrigerate overnight. Reheat the oven to 400ºF. Remove the chicken from the marinade and place it in a large roasting pan. Put the rosemary sprigs and garlic from the marinade into the cavity of the chicken. Pour the marinade over the chicken.
Roast the chicken for 55 minutes, basting occasionally. Remove pan from the oven, arrange the cauliflower and broccoli around the chicken, and return the pan to the oven for an additional 5 minutes. Remove the pan from the oven and let chicken rest a few minutes before carving. Serves 4
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Chicken Cookbooks
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