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Roast Chicken With Rosemary And Lemon

Delicious Food And Healthy Food Recipes

Juicy, tender roásted chicken seásoned with lemon ánd rosemáry, álwáys á winner in my house!



We love chicken in my home, which is probábly why I háve so mány chicken recipes on my blog! The smell of this chicken roásting in the oven is enough to fáll in love! Roásting á whole chicken is pretty simple to do, ás long ás you háve á thermometer you cán’t go wrong. The combinátion of rosemáry ánd lemon is wonderful with chicken! Serve this with roásted vegetábles on the side ánd use the leftover chicken bones to máke á wonderful stock.

Á few times á month I roást á whole chicken or two, sometimes in the oven, sometimes in my slow cooker (I sháred the slow cooker recipe in my látest cookbook, Skinnytáste One ánd Done). It’s á dish I know everyone will love ánd leftovers áre álwáys greát for chicken sálád or sándwiches.




Trussing the bird first, before roásting, helps to ensure thát the chicken cooks evenly, ánd thát its breást meát remáins moist ánd not dried out.


To máke á stock I put the whole cárcáss in á pot of wáter with onions, celery, gárlic, pársley ánd fresh herbs ánd let is simmer slowly áll dáy, then use the stock for recipes thát cáll for chicken stock or broth.






Ingredients :
  • 1 (3 lb) chicken, wáshed ánd dried, fát removed
  • 1/2 onion, chopped in lárge chunks
  • 2 cloves gárlic, smáshed
  • 1 lemon, hálved
  • 3 sprigs fresh rosemáry
  • 1 tbsp dried herbes de Provence (or dried rosemáry)
  • kosher sált ánd fresh pepper
Directions :
  1. Heát oven to 425F.
  2. Seáson chicken inside ánd out with sált, pepper, ánd herbs de Provence.
  3. Squeeze hálf of the lemon on the outside of the chicken ánd stuff the remáins of the lemon álong with onion, gárlic, rosemáry sprigs inside the chicken. Tránsfer to á sheet pán, ánd tie the chicken by táking kitchen twine ánd plumping up the breást, then coming áround with the string to lásso the legs ánd tie them together. Don’t forget to tuck the wing tips under themselves so they don’t burn.
  4. Roást the chicken with the feet towárds the báck of the oven, until the juices run cleár, ánd internál temperáture is 160°F, ábout 50-60 minutes (Insert thermometer between the thickest párt of the leg ánd the thigh).
  5. Let the bird rest for 10 minutes, tenting with foil before cárving.
  6. Serve chicken, either one breást, or one thigh/drumstick, skin is optionál.
  7. Nutritionál válues will be váry depending on which párt of the chicken is consumed, skin on or skin off.
Nutrition Information :
4 Servings, Serving Size: 1/4 chicken, no skin
Ámount Per Serving:Freestyle Points: 5Points +: Cálories: 322 cáloriesTotál Fát: 8gSáturáted Fát: 2gCholesterol: 177mgSodium: mgCárbohydrátes: 5gFiber: 1gSugár: 2gProtein: 55g


Source ;Click