It was August 25th, 2001, when I married my best friend. On that day, just before taking that walk down the aisle, my Dad came into the room and said that I would never believe it, but Wilma Dominic (the sweet, receptionist that worked at our doctor’s office, and who we had known for years) was my future husband’s aunt! It was a great surprise. This cookbook, Pillsbury Complete Cook Book was given to us for our wedding, by Aunt Wilma and Uncle Bob. I’ve turned to this cookbook a number of times through the years. With our 16th wedding anniversary right around the corner, I decided to pick a recipe from this cookbook to review and write a blog post.
Here are two pictures of Aunt Wilma and me. I think they were taken in 2006. I love this amazing woman! I just wished she lived closer, so we could visit more often.
After flipping through the cookbook, I decided to roast a chicken. I love chicken, especially roasted or baked chicken, but I don’t make it very often. I guess I’ve just never found that tried and true roasted chicken recipe, that is…. until now! This recipe is delicious! It’s seasoned just right and was really moist and tender. I only made two small changes. First, I forgot to use fresh garlic, but it was fine how it was. Second, I sprinkled a little lemon pepper seasoning on top, before roasting. Otherwise, I followed the recipe exactly. I hope you will give this recipe a try, as you won’t be sorry!
Lemon-Herb Roasted Chicken
1 (4-6 lb.) whole chicken
1 lemon, thinly sliced
2 teaspoon dried parsley flakes, divided
1 teaspoon dried sage
1 teaspoon dried thyme
1 tablespoon butter, softened
Lemon pepper seasoning
Heat oven to 425F. Remove and discard neck and giblets from the cavity. Rinse chicken and pat dry with paper towels. Loosen skin covering chicken breast. Take one lemon slice and rub it all over the chicken breast, under the skin. Take one teaspoon dried parsley and rub it on the chicken breast, under the skin. Take the additional 1 teaspoon parsley, along with sage and thyme and rub it into the cavity of the chicken. Place lemon slices in the cavity. Tie up the legs of the chicken. Place chicken in a shallow roasting pan, breast side up. Spread the softened butter over the chicken. Sprinkle with lemon-pepper seasoning, if desired. Bake at 425F for 1 1/2 – 2 hours, or until meat thermometer reaches 180F – 185F, when inserted into the thickest part of the chicken thigh. If necessary, cover chicken with a tent of foil half way through cooking, so that it doesn’t brown too much. Remove from oven and let stand for 5-10 minutes before carving.