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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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Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2870 Calories from Fat 1524

% Daily Value*

Total Fat 169 g260.2%

Saturated Fat 48.7 g243.5%

Trans Fat 0 g

Cholesterol 1006.5 mg335.5%

Sodium 1055.8 mg44%

Total Carbohydrates 18 g5.9%

Dietary Fiber 9.1 g36.5%

Sugars 0.8 g

Protein 307 g613.4%

Vitamin A 39.5% Vitamin C 89.9%

Calcium 39.4% Iron 93%

*Based on a 2000 Calorie diet

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Roast Chicken With Lemon And Rosemary Recipe