Roast Chicken with Lemon and Rosemary
Roast Chicken with Lemon and Rosemary might be just the main course you are searching for. For $1.6 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 34g of protein, 41g of fat, and a total of 522 calories. This recipe serves 6. 260 people have tried and liked this recipe. It is brought to you by Add A Pinch. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. From preparation to the plate, this recipe takes around 1 hour and 40 minutes. If you have fresh rosemary, olive oil, salt and pepper, and a few other ingredients on hand, you can make it. With a spoonacular score of 64%, this dish is pretty good. Roast Chicken With Lemon and Rosemary, Rosemary Lemon Roast Chicken, and Chicken Roast with Lemon & Rosemary are very similar to this recipe.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 90 minutes
Ingredients:
3 sprigs fresh rosemary
4 cloves garlic, smashed
1 lemon, quartered
olive oil or softened butter
3 sprigs rosemary
salt and pepper
1 5-6 pound whole chicken, cleaned with giblet removed
Equipment:
frying pan
oven
Cooking instruction summary:
Preheat oven to 425 degrees with the skillet inside the oven. When the skillet and oven have preheated, remove the skillet from the oven and place the chicken inside of the skillet.Place lemon quarters, rosemary sprigs, and garlic in the cavity of the chicken. Tie legs using kitchen twin if you so choose.Coat the chicken well with olive oil or softened butter and then sprinkle with salt and pepper.Roast chicken for 15-20 minutes per pound or until an internal probe registers 165 degrees when inserted into the breast of the chicken.Remove from the oven and allow to rest for about 5-10 minutes to allow the juices to return to the meat.Use pan juices to baste the chicken, if desired.Garnish with lemon quarters and rosemary sprigs, optional.
Step by step:
1. Preheat oven to 425 degrees with the skillet inside the oven. When the skillet and oven have preheated, remove the skillet from the oven and place the chicken inside of the skillet.
2. Place lemon quarters, rosemary sprigs, and garlic in the cavity of the chicken. Tie legs using kitchen twin if you so choose.Coat the chicken well with olive oil or softened butter and then sprinkle with salt and pepper.Roast chicken for 15-20 minutes per pound or until an internal probe registers 165 degrees when inserted into the breast of the chicken.
3. Remove from the oven and allow to rest for about 5-10 minutes to allow the juices to return to the meat.Use pan juices to baste the chicken, if desired.
4. Garnish with lemon quarters and rosemary sprigs, optional.
Nutrition Information:
covered percent of daily need
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