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Whole Roasted Chicken with Lemon & Rosemary Recipe

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This recipe for Whole Roasted Chicken with Lemon & Rosemary is from "The Heyne Family Cookbook" , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 whole chicken
4 Rosemary sprigs.
3 Lemons cut in half
Olive oil
Salt and fresh cracked pepper
Directions:
Directions:
Trim your chickens and pat dry. Salt the inside of the cavity and add three lemons cut in half to the interior of the cavity for each chicken. Starting at the rear of the chicken run your fingers under the skin to separate The skin from the breast Slip three or four sprigs Rosemary between the skin and the breast being careful not to puncture the skin. Place the birds and the shallow baking dish, thoroughly drizzle with olive oil and salt and pepper. Cross the legs of the chicken and tied with twine. Place in a 425° oven for one hour.
Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
This is a great basic technique to roast a chicken. The lemon and Rosemary complement each other very nicely. I am not a big fan of roasting a “whole” chickens but this is a good way to do it if you cannot use the “flattened” chicken technique.

 

 

 

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