Food and the City: garlic butter crusted lemon rosemary roast chicken

December 06, 2013

garlic butter crusted lemon rosemary roast chicken


So lets talk about these chickens. Lets talk about how the #1 combination of flavors will always remain garlic, lemon, and rosemary. They just werk. Like they were meant to be together forever. Like Britney Spears and Justin Timberlake.

Still heartbroken.


I had a couple of cornish hens in the freezer and figured it was time to eat something other than Thanksgiving leftovers. No seriously, we still have leftovers. Its been a week. I don't even know if its still good anymore (probably not), but whatever. I'm still reliving Thanksgiving over and over even though its now December 5th and Christmas is like, 5 seconds away.


What. I don't even know. How is it the beginning of December? How did the Rockefeller Center tree go up a few days ago? I've only watched Elf once so far and haven't even consumed 1 totally disgusting candy cane. Ugh. I can't deal.

Lets eat chicken.


garlic butter crusted lemon rosemary chicken

makes 2 small cornish hens (ingredients should be enough for 1 whole normal sized chicken)
2 cornish hens
1 onion, sliced in half
1 stick softened butter
3 garlic cloves, minced
1 lemon, juiced
1 teaspoon dried rosemary
1 tablespoon black pepper
1 teaspoon garlic powder
2 lemons, sliced 
3-4 springs of fresh rosemary
1 tablespoon paprika 

Preheat your oven to 350.
Wash and pat dry your chickens, then lay them breast side up in a foil lined baking dish. In a bowl, combined softened butter, garlic, lemon juice, dried rosemary, black pepper, and garlic powder. Mix until fully combined and butter is smooth. 

Cover both chickens with the butter mixture using a sauce brush or your hands. Attach lemon slices using toothpicks, and add on your fresh rosemary springs. Cook in the oven for 1/2 an hour then sprinkle on your paprika. Return back to the oven for an additional 45 minutes or until chicken is fully cooked throughout.

Transfer for a serving dish and enjoy!