Simple & Easy Roast Chicken
Servings
Prep Time
Cook Time
Ready In
Recipe: #8193
February 22, 2013
"Simple, juicy, and delicious."
Ingredients
Nutritional
- Serving Size: 1 (690.5 g)
- Calories 685.3
- Total Fat - 24 g
- Saturated Fat - 8.9 g
- Cholesterol - 1431.3 mg
- Sodium - 1078 mg
- Total Carbohydrate - 21.9 g
- Dietary Fiber - 3.8 g
- Sugars - 3.3 g
- Protein - 94.6 g
- Calcium - 191.6 mg
- Iron - 14.1 mg
- Vitamin C - 83.6 mg
- Thiamin - 0.3 mg
Step 1
Preheat oven to 475°F.
Step 2
Wash chicken and pat dry with paper toweling.
Step 3
Coarsely chop the bulb of garlic (don't bother to peel cloves).
Step 4
Remove rosemary from 4 of the stems and chop coarsely; reserve the rest for later.
Step 5
Chop lemons into quarters.
Step 6
Put chopped garlic, chopped lemons and the chopped rosemary into the chicken's cavity.
Step 7
Rub the chicken skin generously with the butter or olive oil and season with salt and pepper.
Step 8
Place the chicken on a rack in a roasting pan and tuck remaining rosemary stems on the chicken, around wings and drumsticks.
Step 9
Roast chicken in the preheated oven for 15 minutes.
Step 10
Decrease oven temperature to 375F and cook for 60-75 minutes more or until the juices of the chicken run clear (time depends a lot on weight).
Step 11
Allow chicken to sit at least 15 minutes before carving.
Step 12
Garnish with more fresh rosemary before serving, if desired.
Tips & Variations
No special items needed.
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