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Roast Chicken With Lemon And Rosemary

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Ingredients
  Chicken 1
  Dried rosemary 15 Milliliter (1 Tablespoon)
  Lemon 1 , halved
  Chicken stock 50 Milliliter (1/4 Cup)
Directions

Pat chicken dry inside and out; sprinkle with rosemary inside and out.
Place one lemon half inside cavity; squeeze juice from other half over chicken.
Truss chicken and place on greased rack in roasting pan.
Roast in 325°F (160°C) oven, tipping pan to let juices run from cavity and basting chicken occasionally, for 2 hours or until juices run clear and meat thermometer registers 185 °F (85°C).
Discard lemon.
Transfer chicken to platter; skim off fat from pan juices.
Add stock to pan and stir over medium heat to scrape up brown bits; strain and serve with chicken.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Chicken
Interest: 
Quick

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