Emeril\'s Fresh Rosemary And Lemon Chicken With Roasted Vegetables

Ingredients:

1 whole roasting chicken, about 3 to 4 pounds (remove necks, gizzards and livers from the cavity of the chicken; rinse chicken under cool water and pat dry) Emeril’s Essence or any seasoning of your choice

Ingredients for Roasted Vegetables:

1 lb. new potatoes (quartered), or 1 lb. Idaho potatoes (peeled and cut into eighths) 4 medium onions, peeled and quartered 8 carrots, peeled, cut in half lengthwise and then cut into eighths 3 celery stalks, cut stalks into quarters 2 tbsp. olive oil salt black pepper

Ingredients for Seasoning:

8 sprigs of fresh rosemary, leaves removed and finely chopped 4 garlic cloves, finely chopped zest of 3 lemons 1/4 cup olive oil salt black pepper

Ingredients for Emeril’s Essence:

2 1/2 tbsp. sweet paprika 2 tbsp. salt 2 tbsp. garlic powder 1 tbsp. black pepper 1 tbsp. onion powder 1 tbsp. Cayenne 1 tbsp. dried oregano 1 tbsp. dried thyme

Instructions for Emeril’s Essence:

1. Mix all of the ingredients together and store in an airtight container. Can be stored for up to 3 months. Note: makes about 3/4 cup.

Instructions:

2. Preheat the oven to 400 degrees.

3. Season the whole chicken with Emeril’s Essence or seasoning of your choice.

4. In a medium-sized mixing bowl, combine the rosemary, garlic, lemon zest and 1/4 cup olive oil. Mix thoroughly. Season the mixture with salt and pepper.

5. Using your fingers, separate the thin membrane between the breast meat and skin, then spoon a quarter of the seasoning over each breast. Using a sharp knife make several slits in the leg, thigh and wing areas. Stuff the seasoning in the slits. Set aside.

6. In a mixing bowl, combine the vegetables and 2 tbsp. of oil. Season with salt and pepper. Toss well. Spread the vegetables evenly over and half-baking sheet or a shallow roasting pan.

7. Place the chicken on top of the vegetables.

8. Place in the middle rack in the oven. Cook for 30 minutes in your preheated 400-degree oven.

9. Reduce the heat to 350 degrees and continue to cook for 1 hour.

10. Remove from the oven and cool for about 10 minutes before serving.

11. Carve the chicken into 8 pieces. To serve, spoon some of the vegetables in the center of each plate. Lay 2 pieces of the chicken over the vegetables. Spoon any pan juices over the top of the chicken.

Recipe copyright Emeril Lagasse and Felicia Willett, 2000

Source : http://abcnews.go.com/GMA/story?id=127425&page=1

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