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Roast Chicken
3-4 lb. Whole chicken
juice of 1 lemon
1 cup light beer
4 cloves garlic, crushed
2 bay laurel leaves
¼ cup Italian parsley, minced
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon ground white pepper
Place the chicken in a large bowl and sprinkle lemon juice in the cavity and on the outside. Add the beer, garlic, bay leaves, Italian parsley, oregano, salt and white pepper. Marinate the chicken for 2 hours, or overnight, refrigerated. Remove the chicken from the marinade. Bake in a 375 degree oven for about 1 hour or until the chicken is tender and golden brown on both sides. Serves 4.
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