Roasted Lemon Chicken
Yield: 6 servings
- 1 roasting chicken
- 1 leek, cleaned and thinly sliced
- 1 onion, chopped
- 6 celery stalks, chopped
- 4 tsp garlic, minced
- 4 tbsp QCOM Lemon Olive Oil
- 1 tsp lemongrass, finely chopped
- 1 lemon, zested and juiced
- 1 cup white wine
- salt and pepper to taste
Preheat oven to 350. Sauté celery, onion and leek until soft. Add 2 tsp garlic, lemongrass and lemon zest to season. Set aside to cool slightly. Mix 2 tbsp Lemon Olive Oil, 2 tsp garlic, lemon juice and stir. Stuff chicken with cooked mixture. Place in roasting pan and pour wine over chicken. Rub chicken with oil, garlic, and juice mixture. Cook for 90 minutes or until juices run clear, basting as needed.
Wine pairing: Pinot Grigio
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