How To Make Rosemary & Lemon Roast Chicken
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 1 whole chicken (about 4 pounds)
- 2 lemons
- 4 sprigs of fresh rosemary
- 4 cloves of garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
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Preheat the oven to 425°F (220°C).
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Pat the chicken dry with paper towels and place it on a roasting pan.
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Cut one lemon into wedges and stuff them along with 2 sprigs of rosemary into the cavity of the chicken.
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In a small bowl, combine the minced garlic, olive oil, salt, and black pepper. Rub this mixture all over the chicken, making sure to cover every part.
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Cut the second lemon into slices and arrange them on top of the chicken. Place the remaining rosemary sprigs on top as well.
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Roast the chicken in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C).
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Remove the chicken from the oven and let it rest for 10 minutes before carving.
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Serve the roast chicken with the pan juices and enjoy!
Nutrition
- Calories : 425kcal
- Total Fat : 25g
- Saturated Fat : 6g
- Cholesterol : 120mg
- Sodium : 680mg
- Total Carbohydrates : 8g
- Dietary Fiber : 2g
- Sugar : 2g
- Protein : 40g
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