Quick and Easy Baked Chicken

Rosemary Lemon Pepper Baked Chicken

(Approximately 10 minutes prep and 2-2.5 hours baking)

I received a coupon from Earth Fare that boasted whole birds for $1 per pound.  I couldn't resist, so I purchased my two bird limit and immediately froze one, keeping the second out to prepare for dinner.  After a few successful chicken dinners under my belt, I thought I would share the recipe that I've put together.  The husband loves it and he isn't one to boast of favorites.  This one is on the list.

5 lb Whole Chicken (neck and giblets removed) 
3 TBS coconut oil (could sub with olive oil)
4-5 Fresh rosemary sprigs (or 1 TBS dried rosemary)
1 Medium Sweet Onion
2 tsp Olive Oil
2 Lemons
Lemon Pepper Seasoning

1.  Line a baking dish with aluminum foil and drizzle with about 1 tsp olive oil.

2.  Coarsely chop onions.  Also, cut lemons in half and set all aside.

2.  Wash whole chicken, removing the neck and giblets.  Dry with a paper towel and place breast up in the baking dish.

4.  Use your fingers to separate the skin from the breast by gently pushing them between.  Smear coconut oil all over the skin and shove it in between the skin and meat.

4.  Sprinkle bird GENEROUSLY with Lemon Pepper Seasoning.  I also use a spoon to "toss" the seasoning into the cavity and between the skin and meat (the pocket you made with your fingers).

5.  Squeeze lemon juice all over bird and throw the spent lemons along with half the onion into the cavity.

7.  Tie legs together with a string.  Anything works, really.  I usually use sewing thread.  Then, tuck the wings under the bird, so they don't stick out.

6.  Place remaining onions around bird in bottom of dish and arrange rosemary on top of the onions.  If you are using dried rosemary, just sprinkle it on the bird or onions.

8.  Sprinkle the remainder of the olive oil over entire bird and cover with foil.

9.  Bake at 350 degrees for 1.5 hours.  Remove foil and bake another 30-45 minutes.  I usually spoon the juices over the chicken, just before serving.  The internal temperature should read 165 degrees.

Mmmmmmmm...

I am currently dairy free, due to my infant son's allergy to all things dairy.  So, it can be difficult to find recipes that don't require the use of butter, milk, cheese, etc... I also make mashed potatoes, subbing coconut milk for cow's milk.  It makes for a very delicious side.

This is an easy meal that you can prepare ahead of time and just pop it in the oven a couple hours before dinner.  I usually do prep during nap time.  I hope you enjoy.  

YOU are going to make something delicious!

I am going to tell you how to make your own breadcrumbs.  You can use them for many dishes.  I'll be the first to admit that I neither chef nor cook.  I just know how to follow directions, fairly well.  It's usually hit or miss.  This process, however, is always a hit.  

I will normally only need a small amount, because I only have to really cook for two adults.  I save the end pieces from a loaf of bread and all the crumbs from inside the bag.  I prefer Food for Life bread  http://www.foodforlife.com/product-catalog/ezekiel-49/breads , so that's what I use for my crumbs.  You may use ANY type you like.  If you wanted to use hamburger buns, you could...anything works.  Dump these into the chopper.  I recommend breaking the bread up into small pieces, first.  

Chop the bread until it becomes very fine "crumbs".  

                           

Dump the crumbs onto a foil lined cookie sheet.  Be sure the crumbs are spread out so that they will toast completely.  

Bake in a preheated 250° oven for 5 minutes, stir, and continue to bake for additional 5 minutes.  Now, if you are baking dense or moist breads, then you may need to bake a little longer.  The trick is taking the pan out every so often and stirring the crumbs.  If they feel coarse and crunchy, they are ready.  If they are still soft and spongy, then they need to stay in a little longer.  Remember, stirring is important so that they bake evenly and don't burn.  

Once your breadcrumbs are finished, let them cool.  Then, you may add any spices you like.  Some ideas:  Jane's Krazy Mixed Up Salt, Parmesan Cheese, Garlic Powder, and Parsley Flakes, Italian Seasoning.  The ratios will depend on your taste! 

Until you're ready to cook, store your crumbs in the fridge or freezer!

To actually use the breadcrumbs, I recommend dipping chicken breasts in melted butter (I use about 1/4 C Smart Balance).  Then, roll them in the breadcrumbs.  Place meat on foil lined pan that has been sprayed with PAM.  Sprinkle any remaining crumbs over meat and pour any remaining butter over, as well.  Bake uncovered at 350 °  for an hour or until the juices run clear.    

I used the same recipe for flounder fillets, last night, and it was super good.  Just cut baking time to 10 minutes and bump temp up to 450° !

Oooooh, Mama!  It's some good eatin'!