+Lo Chef.
Prep: 15 min; Cook: 1 hr 30 min; Total Time: 1 hr 45 min
Yield: Serves 4

Delicious Tuscan country chicken with lemon and bay leaves.

  • 1 3-4 lb chicken
  • 12 fresh bay leaves or 6 dry bay leaves, more to taste
  • 1/2 lemon, in two
  • 2 cloves garlic, 1 sliced in two
  • salt and freshly ground pepper
OO Large, shallow roasting pan, roasting rack, toothpicks or skewers to secure cavity.

  1. TAKE chicken out of fridge and let stand, covered, for about an hour before cooking.
  2. PREHEAT oven to 400 deg F.
  3. RINSE chicken thoroughly in cold water inside and out.
  4. PLACE quarter lemons, salt, pepper, whole garlic clove and a bay leaf in cavity. Secure shut with a couple of toothpicks or a wooden skewer.
  5. SEPARATE skin from breast. Insert bay leaves into breast between skin and meat.
  6. PLACE 1/2 clove garlic in hollow of thigh.
  7. SALT and pepper front and back of chicken.
  8. PLACE on rack in a shallow pan in preheated oven, adding about 1/4 inch hot water to pan to keep drippings from burning, roast for 1 1/2 hours, adding water occasionally as it evaporates.
  9. REDUCE heat to 350 and cook another 1/4 to an hour till done. Chicken is done when thigh moves back and forth easily, and juices run clear.
  10. REMOVE from oven, place on platter and serve. Best if you let stand for about ten minutes after cooking.
  11. GRAVY: Add 1/2 cup of water to concentrated juices left in pan, scraping with wooden spoon to loosen any sticky bits. Reduce if necessary.



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