Limoncello Glazed Roast Chicken
Mark and Cristina Stevens (mom), Yvelise Liqueur Laboratory
1 whole chicken
2 meyer lemons
2 tbs Tuscan Seasoning (basil, red bell pepper, oregano, garlic, thyme, fennel, black paper, anise)
3 tbs extra virgin olive oil
3 rosemary sprigs
1 bottle white wine (e.g. Soave)
1 bottle Yvelise Meyer Limoncello
For best results, choose a farm raised chicken. Preheat oven to 425. Clean and rinse your bird inside and out making sure to empty the cavity if not done. Pat dry with paper towel or cloth. Place in a baking dish and drizzle on olive oil. Generously apply/coat Tuscan Seasoning (or Herbes de Provence if you prefer). Thinly slice one of your lemons (save 4 slices) and stuff into the cavity of chicken with the rosemary, a touch of salt and pepper. Using toothpicks, affirm a lemon slice behind each of the wings and above the two legs.
Cook chicken for 15 minutes. Pull out and douse (enough to cover chicken once) with white wine and Yvelise Limoncello to start the glaze. Let the run off spill into pan. Turn the oven down to 375 and cook for another 15 minutes (30 total now). Coat chicken using only the white wine. Roast another 15 minutes (45 total now) and coat with only Yvelise Limoncello. 15 more minutes (1 hour) and coat with wine. Let roast for 15 more minutes (75 minutes total) and this time use the juices at the bottom of the pan to coat it. Let it remain in the oven another 15-30 minutes. If outside is blackening cover with a piece of loosely fitting aluminum foil. Temperature of bird should be 175-180. Cut open thigh and inspect color if necessary.
Feel free to drink wine and Limoncello while cooking (to ensure it is the right taste you’re going for, of course). Let chicken cool and serve on a bed of lettuce with the other halved remaining lemon.