Roast Chicken with Rosemary and Lemon
"Succulent and flavorful roasted chicken infused with the bright notes of lemon and the aromatic essence of rosemary—it's a guaranteed favorite at our dinner table!"
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Ingredients
- 1 (3 lb) chicken, washed and dried, fat removed
- 3 sprigs fresh rosemary
- 1 tbsp dried herbes de Provence
- kosher salt and fresh pepper
- 1/2 onion
- 2 cloves garlic
- 1 lemon
Instructions
- 1
Preheat your oven to 425°F.
- 2
Generously sprinkle salt, pepper, and herbs de Provence all over the chicken, both inside the cavity and on the skin.
- 3
Squeeze the juice of half a lemon over the exterior of the chicken, then place the remaining lemon half, along with onion, garlic, and sprigs of rosemary, into the cavity. Move the chicken onto a baking sheet, and secure it by using kitchen twine; pull the string around the breast to plump it up, then wrap it around the legs and tie them together. Remember to tuck the wing tips beneath the body to prevent them from burning.
- 4
Position the chicken in the oven with its legs facing the back, and roast until the juices run clear and the internal temperature reaches 160°F, about 50-60 minutes (insert the thermometer into the thickest part of the leg near the thigh).
- 5
Allow the chicken to rest for 10 minutes, loosely covered with foil, before slicing.
- 6
Serve the chicken, choosing either a breast piece or a thigh/drumstick, with the skin being optional.
Nutrition Information
Notes & Tips
- Nutritional values will be vary depending on which part of the chicken is consumed, skin on or skin off.