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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Roasted Lemon, Garlic and Rosemary Chicken Recipe

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This recipe for Roasted Lemon, Garlic and Rosemary Chicken, by , is from Our 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!

Contributor:  
Contributor:  
Cathe Reams

Category:
Category:

Ingredients:  
Ingredients:  
1, 2 1/2 to 3 1/2 lb whole whiten, washed and patted dry
1 large lemon
1 whole ed of garlic, Separated into cloves, peeled
several sprigs of fresh rosemary (about 8)
salt, pepper

Directions:
Directions:
Preheat oven to 425

Place 4-5 sprigs of fresh rosemary onto the bottom of a greased roasting pan. Place the chicken, breast side up, on the bed of rosemary. Cut the lemon in half and squeeze the juice of the lemon all over the chicken; outside and inside the cavity. Place the lemon halves inside the cavity, along with the 4 cloves of crushed garlic, and several more sprigs of the rosemary. Salt and pepper the chicken and surround it with the remaining garlic cloves.

Put the chicken into the preheated oven. Roast for 20 minutes. Then turn down the heat to 350, based the chicken with the accumulated pan juices. Bake for another 40 minutes, basting every 15 minutes. To test the chicken for doneness, pierce the thigh meat. If the juices run clear and are not pink the chicken is done.

Let the chicken rest for about 10 minutes after you remove it from the oven before you carve it for serving.

Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
If you have time, cook two of these recipes at the same time. The one you don't serve for dinner - use as you would grocery store rotisserie chicken. You can make chicken salad, Kings Ranch slow cooker recipe - even chicken tetrazzini with the leftovers!

 

 

 

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