Lemon & Rosemary Roast Chicken
The Perfect Roast Chicken starts with choosing the right bird – Free Range Chickens are the best! Choose aromatic herbs and simple ingredients. Change it up from time to time to see which combination of herbs are your favorite.
To me roasted chicken is a comfort food. The ideal roasted chicken recipe will leave your chicken golden brown and gleaming, tender and juicy. The smell that fills the house is comforting in and of itself, but oh, the taste!
Never underestimate the power of a roast chicken. It’s an infallible Sunday dinner, and the leftovers can be used for sandwiches, salads, and quick meals all week long. However, roasting a chicken doesn’t have to be a special weekend affair. A small bird really only takes about an hour to cook, so you can easily make it on a weeknight. Put it in the oven when you get home from work and let it cook while you wind down from the day. It’s that simple.
Eat This With That
Roast chicken is so versatile that most any side dish will pair well. Since Fall is just around the corner, I choose to pair this chicken dish with Fall Roasted Vegetables and Garden Cole Slaw. Oh, so good!
Prep Time: 15 mins
Cook Time: 15 Minutes per Pound
Yields: 6-8 Servings
- 1 Whole Organic Roasting Chicken
- 2 tablespoons Olive Oil
- Salt & Pepper to taste
- 3 Lemons, quartered (the zest of two)
- 1 Whole Onion, quartered
- 2 whole cloves of garlic
- 3-4 Sprigs of Fresh Rosemary
- 1/4 cup Chicken broth
- Preheat Oven to 450 degrees. Meanwhile, coat and rub chicken with olive oil. Make a small pocket under the skin of the breast. Place the zest of two lemons underneath the skin. Salt and pepper to taste. Stuff one quartered lemon and the two quarters of the onion into the bird along with a sprig of Rosemary. Tied or truss the legs of the bird. Fold back and tuck the tips of the wings underneath.
- Place the remaining Lemon wedges and onion and Rosemary in the pan along side the chicken. Pour the chicken broth into the pan. Place on middle rack of the oven.
- Bake chicken for 20 minutes or until the skin begins to brown. Reduce heat to 350 degrees and cook until a meat thermometer reaches 165 degrees when inserted into the thick part of the breast, about 30-40 minutes longer. This will depend upon the size of the bird.
- Baste the chicken once or twice during baking to ensure a moisture chicken and to keep it from burning.
- Remove the chicken from the oven and allow to rest for 10-15 minutes. Remove the chicken from the pan and place on a serving plater. Serve immediately.