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:

Quickview
522k Calories
34g Protein
41g Total Fat
2g Carbs
10% Health Score
Limit These
Calories
522k
26%

Fat
41g
64%

  Saturated Fat
9g
61%

Carbohydrates
2g
1%

  Sugar
0.47g
1%

Cholesterol
136mg
45%

Sodium
321mg
14%

Get Enough Of These
Protein
34g
68%

Vitamin B3
12mg
62%

Selenium
26µg
38%

Vitamin B6
0.68mg
34%

Phosphorus
272mg
27%

Vitamin E
2mg
17%

Vitamin B5
1mg
17%

Zinc
2mg
16%

Vitamin C
13mg
16%

Vitamin B2
0.22mg
13%

Potassium
376mg
11%

Vitamin K
11µg
11%

Iron
1mg
10%

Magnesium
38mg
10%

Vitamin B12
0.56µg
9%

Vitamin B1
0.12mg
8%

Vitamin A
261IU
5%

Copper
0.1mg
5%

Manganese
0.08mg
4%

Folate
13µg
3%

Calcium
29mg
3%

Vitamin D
0.36µg
2%

Fiber
0.57g
2%

covered percent of daily need
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Related Videos:

Chicken Recipes - How to Make Roasted Chicken with Lemon and Rosemary

 

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