Sunday Roasted Chicken

6-7 lbs Roasting Chicken1 Lemon 1 bunch of flat leaf parsley Paprika 1 tsp Tarragon 2-4 cloves of garlic-chopped Olive Oil 1 Can of Chicken Broth Salt and Pepper

Remove giblets, rinse chicken.  Pat dry inside and out.

Rub the inside of the body cavity with garlic, sprinkle lightly with salt and pepper.  Squeeze the juice of  a lemon into the cavity…leave the lemon in the cavity and fill remaining cavity with parsley.  This keeps the bird very juicy and imparts a wonderful flavor.

If you love garlic, rub the remaining garlic and  the tarragon under the skin.  Rub the outside of the bird lightly with olive, sprinkle with paprika, salt and pepper.  Squeeze the juice from the remaining  lemon over the bird.

Place the bird on a rack in a low sided roasting pan.  Place chicken broth in the bottom of the pan.  Continue to add liquid to the bottom of the pan as needed while roasting.

Bake at 350 Degrees for 2  to 3 hours until the internal temperature reaches 185 degrees.

Remove from oven and let rest for 20 minutes before carving.  The juice in the bottom of the pan makes excellent gravy!

We use any leftover chicken to make incredible Chicken Pot Pie the next day.

Comfort Food at it's best!  It smells fantastic while it's cooking and it's even better to eat!  I love to serve this with Fresh Asparagus and Garlic Mashed Potatoes! Fresh Chickens are available for Farmer Nick every week, order yours now for your next family feast.