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Lemon And Rosemary Roast Chicken

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  Whole chicken 3 1⁄2 Pound
  Lemon 1⁄2
  Chopped rosemary/1/2 teaspoon dried rosemary 1 Tablespoon
  Onion 1⁄2 Small
  Olive oil 1 Tablespoon
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon

1. Preheat oven to 425°. Rinse chicken and pat dry inside and out. Cut lemon into 8 thin slices, discarding end; remove seeds. Scatter a few rosemary leaves over each lemon slice.
2. With cavity of chicken toward you, slip your fingers between skin and meat of bird, gently separating up through thighs and breast without tearing the skin. Slip lemon slices under skin. Put onion in cavity. Cross bone ends of legs and tie together. Rub skin with olive oil, salt, and pepper.
3. Place chicken in a small roasting pan. Roast 45 to 55 minutes, or until juices run clear when meatiest part of thigh is pierced.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3597 Calories from Fat 2299

% Daily Value*

Total Fat 255 g392.6%

Saturated Fat 70.9 g354.7%

Trans Fat 0 g

Cholesterol 1190.6 mg396.9%

Sodium 3067.6 mg127.8%

Total Carbohydrates 12 g4%

Dietary Fiber 4.6 g18.3%

Sugars 2.6 g

Protein 297 g593.7%

Vitamin A 53.4% Vitamin C 92.6%

Calcium 25.5% Iron 87.3%

*Based on a 2000 Calorie diet

Lemon And Rosemary Roast Chicken Recipe