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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Lemon Rosemary Roasted Chicken Recipe

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This recipe for Lemon Rosemary Roasted Chicken is from Favorite Family Recipes , 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 5 Pound Chicken, giblets removed
Coarse Sea Salt and freshly Ground Black Pepper
1/4 cup Lard, melted (coconut oil, bacon fat, duck fat all work)
1 Lemon, cut in half
6 Sprigs Fresh Rosemary
1/2 Medium White Onion, Sliced
Directions:
Directions:
1. Preheat oven to 450 and set a rack in the middle position

2. Rinse the Chicken under cold running water and pat dry. Liberally season inside of the Chicken with Salt and Pepper. Generously rub lard on outside of the Chicken. Season the outside of Chicken with Salt and Pepper.

3. Place the Lemon halved and 2 of the Rosemary Sprigs inside the cavity of the Chicken. Line the bottom of a 12-inch cast-iron skitter with the Onion slices. Place remaining 4 Sprigs of Rosemary in center of the skillet on top of Onion slices. Place the Chicken on top of the Rosemary, breast side down.

4. Place pan in the oven and roast for 30 minutes, then reduce the heat to 350 and cook for another 60 to 90 minutes, or until juices run clear when cut between thigh and leg and temperature in the breast reaches 160. Remove from oven, let rest for 15 minutes. Carve.

 

 

 

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