Rosemary Lemon Roasted Chicken

Who doesn't love roasted chicken. It tastes great and makes a nice presentation and above all is simple to cook. Preheat the oven to 350 degrees F and finf yourself a shallow roasting pan.

1 Whole Chicken (rinse the cavities under cold water.
Olive Oil as needed
Kosher Salt and Freshly cracked black Pepper to taste
1 small Onion
8 Springs of fresh Rosemary cut into large chunks
Butter 1/2 Stick softened
1 Large Lemon cut into small pieces

Rub the outside of the bird with olive oil.
Then sprinkle with salt and pepper
Sprinkle the birds cavities with salt and pepper
Separate the breast skin loosening it carefully with your fingers trying not to tare it. Place the softened butter under the skin spreading it around the top of the breast meat as best you can.

Then fill the birds cavities with alternating onion and lemon and 6 sprig's of Rosemary
Then stuff the last two the sprigs of Rosemary into the opening (it looks pretty)
Place the bird into a roasting pan and roast for one hour and fifteen minutes. If the skin appears to be browning too much then cover with a layer of tin foil.
Remove the bird from the oven and the roasting pan. Let the bird rest for ten minute before slicing into it.

Enjoy!

Chicken ( Breasts) Diane

A little twist on on old favorite! Serves four.

You will need:
4 Large Boneless Skinless chicken Breasts
1/2 Tea Salt
1/2 Tea. Pepper
2 Tab. Olive Oil
2 Tab. Butter
3 Tab. Chopped Green Onions or Fresh Chives
1/2 The Juice of a Lemon
2 Tab. Brandy or Cognac
3 Tab. Chopped Italian Parsley (not the curly stuff)
2 Tea. Dijon Style Mustard
1/4 Cup Chicken Broth (unsalted)

Preparation:
1. Place chicken breasts in a plastic zipper bag or between two sheets of plastic wrap. Pound slightly with meat pounder to flatten slightly (you want the breast to be equal in thickness all over) Salt and Pepper both sides
2. Heat 1 Tab. Olive Oil and 1 Tab. Butter in skillet
3. Cook chicken on high heat for approx. 4 minutes on each side. Do not cook longer as they will become over cooked and dry. Transfer to a warmed serving platter or plate.
4. Add chives or green onion, lemon juice and brandy or cognac, parsley and mustard to pan. Cook fifteen seconds whisking constantly.
5. Whisk in broth. Stir until sauce is smooth Add the remaining butter and oil
6. Pour sauce over chicken and serve immediately

A nice salad on the side and you have a great meal that didn't take very long!

Beer Can Chicken

This is easy and everyone loves roast chicken. In the oven is the easiest but it can be done on the barbecue.

1 Whole chicken (Remove the giblet packet)
2 Cans of beer (Brand of your choice)(one for the chicken one for you)
1 Small white onion cut into quarters
1 Lemon cut into quarters
1 Handful of fresh thyme tied
Salt & Pepper to taste
Olive Oil

Remove packet from inside chicken and rinse bird.
Stuff cavity with onion and lemon alternating placement
Stuff thyme bunch into cavity
Rub outside of bird with olive oil
Season outside of bird with salt& pepper

Preheat oven to 350 Degrees
Remove upper oven rack
Place open beer can in center of roasting pan
Place bird onto beer can (Yes I know it looks crazy)
Place bird into oven for one hour and ten minutes

Remove from oven surprise most all of the beer will be gone. Remove the contents of cavity and toss it. Your ready to eat some delicous moist chicken.

Campfire Lemon Chicken

This is easy and hearty and can be prepared ahead of time or once your in camp I do this at home as well.
You need the following:
1 Boneless skinless chicken breast per person
Kosher Salt & Freshly cracked Pepper to taste
2 Shakes of Lemon pepper per side of breast
1 Sweet white onion sliced in very thin slices
Lemons (1 Lemon will do 3 chicken breasts 3 slices per breast)
1/4 Tea. Extra Virgin Olive Oil
Two pieces of tin foil to make a package

Rub breast with olive oil
Sprinkle both sides with salt & pepper
Sprinkle both sides with lemon Pepper
Place 2 thin onion slices side by side on the doubled foil
Lay 1 Lemon slice on top of the onion slices centered
Lay the chicken breast on top of the lemon and onion slices
Squeeze juice from the remaining 2 lemon slices over the breast
Then lay the slices on top of the chicken breast
Fold the doubled foil into a packet allowing room for steaming but not allowing the juice to come out.
Cook on a grill, over campfire or in an oven. Oven 350 for thirty minutes.
Starting with the onion side down.
Grill turning at least once depending on the heat really hot ten minutes per side.
Campfire put on a flat rock or grill if available. At the hottest part of the fire turning often usually about twenty minutes.

It's a quick and tasty dish you can pair with a baked potato or the veg of your choice. I hope your enjoy it!

Papa John's Ginny Chicken and Rice

This is an easy do ahead recipe I learned from an Old Italian man named Papa John that we met on a run to Bass Lake in California. I was working my butt off to get our dinner out and he was virtually doing nothing. He fed twenty people while I trying to feed six. They were eating what looked like a gourmet meal while I hadn’t even begun flipping our burgers. So being my shameless self; I went to the next campsite and begged for the recipe. Papa John did one better he fed all six of us! His secret to the recipe is he does all the work at home, keeping them in a cooler, then all he has to do is cook them. What a concept!

You need heavy duty aluminum foil (two layers per breast)
1 boneless skinless chicken breast per person
Salt & pepper to taste (season both sides of the chicken)
1 Onion slice per breast
2 ¼ in. Slices of green bell pepper (substitute any pepper you like)
2 Tab. Pasta sauce (use your favorite)
2 Tab. White wine (red can also be used)
¼ cup Shredded mozzarella (to be sprinkled on top after the packet is cooked)
1 Box of minute rice

Day before you leave do the following:

Season chicken both sides lay on a double layer of foil in the center
Add 1 Tab. Pasta sauce
Lay Bell pepper slices onto chicken
Lay onion slice on pepper slices
Add the wine
Add 1 Tab. Pasta sauce
Fold each one securely
Place in a storage container and keep refrigerated or in the ice chest

Place on hot grill once flames have died down for thirty minutes turning constantly
Rice follow the box instructions

Put a large scoop of rice on each plate empty chicken packet on top of rice then sprinkle with the mozzarella.

This is always a big hit with the folks we ride with and it leaves nothing but turning the chicken packets and boiling the minute rice. Enjoy!