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October 3, 2011
Rosemary Roast Chicken
Oven-baked Chicken Dishes
Prep time:
10 mins.Roast Time:
1 minutesIngredients
Serves 6
- 1 whole chicken (about 31/2 lb.)
- 1 small lemon, quartered
- 1 small onion, quartered
- 2 sprigs fresh rosemary, cut in half plus 1 tbsp. chopped fresh rosemary leaves, divided
- 1 tbsp. olive oil
- 1/2 tsp. salt
- 1/2 tsp. black pepper
Directions
1
Preheat oven to 375°F. Place the chicken, breast side up, on a 15- x 10- x 2-inch roasting pan. Remove any excess fat and skin inside the chicken cavity. Insert the lemon, squeezing the juice inside the chicken. Insert the onion and rosemary sprigs.
2
Tie the legs together. Brush the top of the chicken with the oil. Sprinkle with the salt, pepper and chopped rosemary.
3
Roast, basting occasionally, until the chicken is tender and an instant-read meat thermometer inserted in the center of a thigh reads 165°F, 1 hour–1 hour 10 minutes.
Variations(0)
Reviews(0)
Serving Suggestion
Serving Suggestion
Serve this simple roast chicken with baked potatoes, spinach salad and strawberry shortcake for dessert.
Great Ideas
Great Ideas
For a flavor variation, substitute fresh thyme for the rosemary.
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