Yield: 4 servings
Suzy's Recipe for a Roasted Chicken (Betty Boobie)
Suzy roasts her chicken with a lemon cut in half up underneath the skin. This makes a super moist chicken.
The Suzy's chicken was moister and Sharon's was dryer and the skin was crispier.
Both can also be roasted on your gas grill .
Ingredients
- 1 4-6 pound chicken
- 6-9 sprigs of organic fresh rosemary or a .75 ounce package
- .5 ounce package of organic thyme
- 2 organic lemons rinsed and cut in halve
- 2 tbls olive oil
- 2 tsp butter
- 1/4 tsp pepper
- Pinch of salt
Instructions
- Preheat oven to 350 degrees
- Rinse and pat dry chicken
- Microwave oil, butter, pepper and salt, till butter is softened.
- Slather the oil mixture over the chicken. Stuff the cavity with rosemary, thyme and two of the
halve lemons - Reach breast area and loosen skin so you can place a halve a
lemon fruit side down on each breast side; your chicken will look like it has
boobies. Suzy thinks that is funny but it
will make that breast meat so juicy and tender. - Remove from oven let “rest” 20 minutes before carving to serve.You can use the chicken carcass to make a chicken soup base.
Yield: 4
Sharon's Beer Can Chicken (Chuck)
Sharon loves to try a new recipe. She is roasting her chicken over a beer can. This recipe can also be used on a grill
Ingredients
- 1 4-6 pound chicken
- 1 can of your favorite beer with a couple swallows drank out of it
- Rub Spice Mix (2 tsp packed brown sugar 2 tsp paprika 1 tsp onion powder 1 tsp dried thyme leaves 1 tsp salt 1/2 tsp garlic powder 1/2 tsp dried rubbed sage 1/4 tsp cayenne pepper 1/4 tsp cumin)
- Worcestershire sauce as needed
Instructions
- Preheat oven to 350
- Punch 5 in the beer can
- Whisk together the dry rub ingredients
- Pat the chicken dry
- Sprinke the cavity with salt
- Rub the outside of the chicken with worcestershire sauce, dry rub
- Stand the chicken up on the beer can in a baking pan (lasgna pan or sheet can baking pan works good)
- Roast 1 1/2 to 2 hours check with
meat thermometer thickest part should be 165F - Remove from oven let “rest” 20
minutes before carving to serve. - Use the chicken carcass to make a
chicken soup base.
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