Emeril's Fresh Rosemary and Lemon Chicken with Roasted Vegetables

Emeril Lagasse's Home Cooking

From the kitchen of Emeril Lagasse

Ingredients

Chicken

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 (available in stores or any seasoning of your choice)

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

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

Cooking Directions

Preheat the oven to 400 degrees.

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

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.

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.

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. Place the chicken on top of the vegetables.

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

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

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

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