Thursday, August 16, 2012

Roasted Chicken with Rosemary and Lemon

Whole chickens were on sale last week and I was feeling brave enough to tackle making one. I was definitely surprised at how easy it was to cook! The bonus part is that we had left overs so it meant only 1 night of cooking for multiple meals. This is also a lot healthier than grabbing a pre-made chicken from the grocery store that can be packed with sodium. Not to mention there is something impressive when you bring the whole bird to the table, not quite Thanksgiving, but still seems fancier than when it is all in pieces. You can eat leftovers as is or turn it into chicken salad for lunch or another dish altogether. Definitely something to try for a family dinner or even your next dinner party.

Roasted Chicken with Rosemary and Lemon
Serves: 3-4
Source: Skinnytaste

1 (3 lb) chicken, washed and dried, fat removed
1/2 onion, chopped in large chunks
2 cloves garlic, smashed
1/2 lemon
2-3 sprigs rosemary
1 Tbsp herbes de Provence (or dried rosemary)
salt and fresh pepper

Heat oven to 425°. Season chicken inside and out with salt, pepper, and herbs de provence. Squeeze lemon juice on the outside of the chicken and stuff the remains of the lemon along with onion, garlic, rosemary sprigs inside the chicken.

Roast the chicken until the internal temperature is 165°F, about 50-60 minutes (Insert thermometer between the leg and the thigh). Let the bird rest for 10 minutes before carving.

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