Garlic, Rosemary, Lemon Chicken
Have Courage In The Kitchen!
Garlic, rosemary, lemon chicken.
One of America’s most beloved cooks, Julia Child, was also one of the early pioneers of TV cooking. Her show, “The French Chef”, premiered in 1963.
The show was recorded live from start to finish.
Once, as Julia prepared to flip a potato pancake, she looked at the camera and advised that courage was the key to the successful flip.
Julia Child Failed But Remained Unflustered
Unflustered, Julia simply picked up the pieces, rearranged them in the pan and looked at the camera. She advised her faithful viewers that, “The only way you learn to flip things is just to flip them!”
Knowledge and Experience Equals Courage In The Kitchen
Courage in the kitchen is built on knowledge and experience. Master the basics and never be afraid to try something new.
Courage Defined By A 15-Year-Old
Hannah, my youngest daughter shares Julia’s birthdate, August 15. In high school, Hannah wrote a poem that brilliantly captures the spirit of courage: What Is Courage?
Courage is something Deep inside everyone.
Courage is that tiny yearning to be Something bigger and better.
Courage is the naturalness of dancing Along the lines of risk and danger.
Courage is living honestly in your dreams Rather than dishonestly in the dreams of others.
Courage is having doubts. When everyone else is so certain.
Courage is being different. And not living up to anyone’s expectations.
Courage is taking that extra step out into the unknown… Not even thinking what lies ahead.
Courage is living…when all you’re required to do is survive.
Pluck Up Your Courage To Learn The Basics
Roasting a chicken is must-have basic skill, is simple to master. Pluck up your courage and give my Garlic, Rosemary, and Lemon Chicken a try.Print
- 1 4-lb. Whole chicken
- 1 medium head of garlic, cloves separated and peeled
- 1 tablespoon fresh rosemary, lightly chopped
- 2 tablespoons lemon zest (about 2 lemons)
- 2 teaspoons kosher salt
- 2 tablespoons olive oil
- 6 lemon slices (use one of the lemons that were zested)
- 6 lemon wedges (use the other lemon that was zested)
- 2 sprigs of rosemary
- 1 tablespoon fresh rosemary, chopped
- 1/2 lemon
- Mix together the lemon zest, salt, and olive oil. Set aside.
- Once diced, sprinkle the garlic with a bit of salt. Using the flat blade of your knife, pull the knife across the garlic pressing down on the blade. Continue pulling the knife across the garlic so that the garlic gives way to paste. The salt acts as an abrasive and causes the garlic to weep; add a bit more salt as needed to break down the garlic.
- Mix the garlic paste with the rosemary.
- Dry the chicken with a paper towel.
- Gently ease the skin of the chicken from the meat working from the breast around to the thigh and legs. Once the skin is loosened, spread the garlic paste under the skin reaching as much of the meat as possible.
- Rub the chicken skin with the lemon zest mixture.
- Place the lemon wedges in the cavity of the chicken along with the sprigs of rosemary.
- Lay the six lemon slices onto a sheet pan then place the chicken on top of the slices.
- Roast the chicken for 45 minutes. Reduce the heat to 350 F. and roast another 15 minutes or until the internal temperature of the chicken reaches 165 F.
- Allow the chicken to rest 10 minutes before carving. Lay the carved chicken on a platter. Garnish with rosemary and juice of fresh lemon.