Rosemary, Garlic and Lemon Chicken

I found this recipe in a Middle Eastern Cookbook.  It is easy to make.  The recipe calls for a whole chicken,  I used a family pack of legs and thighs.  I cooked it with the skin on, and then removed it before serving.  My kids ate everything on their plates!  Serve with fresh asparagus.  





1 garlic head
1 lemon
1+ tablespoon of olive oil
1/2 teaspoon turmeric (will turn your hands yellow)
1  3 1/2 to 4 1/2 chicken
Salt and pepper to taste
2 sprigs rosemary
2 tablespoons butter
2 tablespoons flour

• Separate the cloves of garlic without peeling them
• Cut the lemon into quarters
• Place the chicken in the center of the casserole dish or Dutch oven and arrange the garlic cloves, rosemary sprigs and lemon quarters around it.  
• Mix the oil and turmeric.  Brush the chicken with the mixture
• Season with salt and pepper
• Cover and place in a cold oven.  Heat the oven to 300 degrees and cook between 2 1/2 and 3 hours, or until the meat is cooked.
• Strain the pan juices (including the garlic and lemons) to make the sauce:
• Melt butter in a sauce pan and add flour.  Mix
• Add the chicken juice and stir until it boils and thickens
• Pour over chicken

-Queenie Cuisine