Rosemary Roasted Whole Chicken
Ingredients
-
1
whole
chicken (3 to 4 lbs in size)
-
1
tablespoon
rosemary (fresh, chopped)
-
4
cloves
garlic (minced)
-
¼
cup
lemon juice (freshly squeezed, with lemon peel reserved)
-
¼
cup
olive oil (+ extra for roasting rack)
-
½
teaspoon
salt
-
to taste
pepper
Instructions
- 1. Preheat the oven to 425°F and prepare the roasting rack with oil.
- 2. In a bowl, mix rosemary, garlic, lemon juice, olive oil, salt, and pepper.
- 3. Remove giblets from the chicken and place it breast side down on the rack.
- 4. Brush half of the oil mixture on the chicken, then flip it breast side up.
- 5. Pour some oil mixture inside the cavity and place reserved lemon peel inside.
- 6. Add water to the roasting pan and roast the chicken for 45 minutes to 1 hour until the internal temperature reaches 170°F.
- 7. Let the chicken cool before carving and serve as desired.
Nutrition Facts (estimated)
Servings
1 whole chicken
Calories
517
Total fat
55g
Total carbohydrates
9g
Total protein
1g
Sodium
1168mg
Cholesterol
1mg
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