Lemon Rosemary Balsamic Roasted Chicken / Turkey Cooking Guidelines
If you have about 1 hour and 35 minutes to spend in the kitchen, Lemon Rosemary Balsamic Roasted Chicken / Turkey Cooking Guidelines might be an awesome gluten free and dairy free recipe to try. This recipe serves 1. For $13.23 per serving, this recipe covers 69% of your daily requirements of vitamins and minerals. This main course has 3968 calories, 287g of protein, and 287g of fat per serving. Several people made this recipe, and 187 would say it hit the spot. This recipe from Peanut Butter and Peepers requires balsamic vinegar, dijon mustard, roasting chicken, and lemon zest. All things considered, we decided this recipe deserves a spoonacular score of 98%. This score is tremendous. If you like this recipe, take a look at these similar recipes: Roasted Lemon Rosemary Split Turkey Breast, Rosemary Lemon Roasted Turkey + $100 Target Gift Card Giveaway, and Lemon Rosemary Roasted Chicken.
Servings: 1
Preparation duration: 5 minutes
Cooking duration: 90 minutes
Ingredients:
3 Tbsp balsamic vinegar
1/4 cup dijon mustard
2 tsp. chopped fresh rosemary
1 tbsp. garlic, minced
1/2 tsp. kosher salt
1 Tbs. fresh lemon juice
2 tsp. packed finely grated lemon zest
2 tbsp packed light brown sugar
2 Tbsp extra-virgin olive oil
1 (5 to 6 pound) roasting chicken
Equipment:
whisk
bowl
oven
kitchen twine
roasting pan
frying pan
aluminum foil
Cooking instruction summary:
Preheat the oven to 425 degrees F.To make marinade: In a medium bowl combine garlic, salt mustard, brown sugar, vinegar, olive oil, lemon juice, lemon zest, and chopped rosemary and whisk until thoroughly combined; set a side.Remove the chicken giblets. Rinse the chicken inside and out, and pat the outside dry. Liberally salt and pepper the inside of the chicken. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Brush the outside of the chicken marinade. Add 1/4 cup of water to bottom of roasting pan (when baking if you run out of juice at the bottom of pan add a little more water). Place in the oven.Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve.
Step by step:
1. Preheat the oven to 425 degrees F.To make marinade: In a medium bowl combine garlic, salt mustard, brown sugar, vinegar, olive oil, lemon juice, lemon zest, and chopped rosemary and whisk until thoroughly combined; set a side.
2. Remove the chicken giblets. Rinse the chicken inside and out, and pat the outside dry. Liberally salt and pepper the inside of the chicken. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
3. Brush the outside of the chicken marinade.
4. Add 1/4 cup of water to bottom of roasting pan (when baking if you run out of juice at the bottom of pan add a little more water).
5. Place in the oven.Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh.
6. Remove the chicken to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve.
Nutrition Information:
covered percent of daily need
