Lemon Rosemary Roasted Chicken
Lemon Rosemary Roasted Chicken is a delicious and satisfying meal option for a dinner gathering or as part of your weekly meal plan. It is a flavorful way to cook a whole chicken with minimal effort with fresh lemon and savory herbs.
Calories 744kcal
Ingredients
- 8 lb. roasting chicken
- 1 lemon sliced in 1/4-inch slices
- 2 sprigs fresh rosemary
- 3 medium carrots cut in half
- 2 stalks celery cut in half
- 1 onion cut in wedges
- 4 garlic cloves whole & unpeeled
- olive oil
- salt & pepper
- 1 tsp. garlic powder
- 1/2 cup water
Instructions
- Preheat oven to 350 degrees.
- Remove giblet bag from cavity of bird. Rinse bird and dry with paper towels.
- Place small roasting rack inside 10" x 15" pan.
- Place chicken on top of rack.
- Salt and pepper inside cavity.
- Place 3 - 4 slices of lemon and 1 sprig of rosemary inside chicken cavity.
- Pour 2-3 tablespoons olive oil over top of bird and rub all over skin.
- Salt & Pepper generously.
- Add garlic powder.
- Top with remaining 2-3 slices of lemon and rosemary sprig.
- Place all vegetables around the roasting rack and add 1/2 cup water.
- Roast for 2-1/2 hours or until thermometer inserted in thigh reads 180 degrees.
- Let chicken stand for 15 minutes before carving.
- Pour drippings through fine mesh strainer into another bowl to use for gravy if desired.
Nutrition
Serving: 1Servings | Calories: 744kcal | Carbohydrates: 3g | Protein: 83g | Fat: 42g | Saturated Fat: 12g | Polyunsaturated Fat: 26g | Cholesterol: 266mg | Sodium: 286mg | Fiber: 1g | Sugar: 1g