Thursday, January 22, 2009

Rosemary-Lemon Roast Chicken

I love roast chicken, and so does my whole family. Last weekend, I made one and didn't use a recipe; I just threw in whatever we had around that sounded good. During roasting, I basted once or twice, and the skin was a nice crispy golden brown. (The crispy skin is almost my favorite part.... although it's so bad for you!)

Rosemary-Lemon Roast Chicken

1 whole roasting chicken, guts-in-a-bag removed
1/2 lemon
4-6 sprigs of fresh rosemary
2 garlic cloves, crushed and sliced in 2 or 3 pieces
olive oil, for drizzling
salt and pepper to taste

Preheat oven to 375. Lay the chicken in a large baking dish (such as a 9x13) and squeeze the lemon juice all over it. Stuff the cavity of the chicken with the used lemon, the rosemary, and garlic. Drizzle olive oil on the breast and legs of the chicken. Sprinkle with salt and pepper, and roast until chicken is done and interior temperature reaches 170-175. Mine roasted about an hour and a half.

6 comments:

HoneyB said...

Looks great Dishy!

Alyson's Wonderland said...

Yummy! That looks good!

Katy said...

Will you just look and see how beautifully roasted that chicken is! I like the skin too! I never thought about putting the lemon into the cavity of the chicken. Good idea. Thanks!

Linda said...

LOL over the "guts-in-a-bag"!

My daughter used to love Luby's roasted chicken, and I'd love to make this for her. It looks fantastic!

Susie said...

We loved roasted chicken too! Lemon and garlic are 2 of the girls favorite things, I'm takin' a chicken outta the freezer as we speak! :)

Larissa said...

Roast chicken recipes that call for a minimal amount of ingredients always turn out great.