How To Make Roast Chicken with Lemon & Rosemary Roots
Nothing beats what a good pot roast can bring to the dinner table! Make the rich, flavorful dishes with our lovely roast recipes. There’s no better way to cook meats like steak, ham, lamb, and even fish like a good ‘ol roasting. This method of cooking brings out the rich, flavors of meat and veggies like no other. It may seem difficult and intimidating to do on your first try, but trust us. You’ll quickly master the art of roasting with our easy and delicious roast recipes.
Serves:
Ingredients
- 1 whole chicken (3-4 pounds)
- 2 lemons, divided
- 4 sprigs fresh rosemary
- 4 carrots, peeled and cut into chunks
- 4 parsnips, peeled and cut into chunks
- 1 onion, roughly chopped
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
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Preheat the oven to 400°F (200°C).
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Rinse the chicken and pat it dry with paper towels.
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Cut one lemon into slices, then stuff the chicken cavity with the lemon slices and 2 sprigs of rosemary.
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In a large roasting pan, combine the carrots, parsnips, onion, and garlic. Drizzle with olive oil and season with salt and pepper.
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Place the stuffed chicken on top of the vegetables in the roasting pan. Squeeze the juice of the remaining lemon over the chicken.
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Sprinkle the chicken with salt, pepper, and the leaves from the remaining rosemary sprigs.
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Roast the chicken in the preheated oven for 1 hour and 30 minutes, or until the internal temperature reaches 165°F (75°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 lemon and rosemary-infused roots on the side.
Nutrition
- Calories : 360kcal
- Total Fat : 15g
- Saturated Fat : 3g
- Cholesterol : 90mg
- Sodium : 120mg
- Total Carbohydrates : 23g
- Dietary Fiber : 6g
- Sugar : 7g
- Protein : 35g
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