Review: To be honest, I wasn't sure how this meal was going to turn out... I had started with a recipe that didn't have very descriptive directions, then found a similar recipe and had to combine the two. I was quite impressed with the moisture that the chicken held. It was quite delicious!
Ingredients:
1 - 4 to 5lb Chicken, rinsed and patted dry
Juice of (2) Lemons
Zest of (1) Lemon
1 tbs - Olive Oil
1 - Sprigs of Fresh Rosemary, diced finely,
1 - Sprig of Fresh Rosemary, whole
2 - Cloves Garlic, minced
1 - Clove Garlic, whole
1/2c - Butter, Softened
Salt & Pepper
Directions:
1. Preheat oven to 425F.
2. Rinse, pat dry & place chicken in roasting pan on roasting rack.
3. Mix together butter, olive oil, minced garlic, diced rosemary, zest & lemon juice to a small bowl and pour generously over chicken and interior cavity.
4. Sprinkle chicken with salt and pepper, inside and out.
5. Stuff the chicken with the remaining lemon - sliced in quarters, whole sprig of rosemary and garlic clove.
6. Tie together legs per personal preference.
7. Cook for 45 minutes, then baste. Cover with foil tent if chicken is browning too quickly and cook for additional 15 minutes.
8. Allow chicken to cool for 15 minutes before carving. Use drippings for gravy if desired.
Credits:
DivasCanCook.com
Lemon Garlic & Rosemary Roasted Chicken
MyRecipes.com
Lemon-Rosemary Chicken
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