Lemon Rosemary Chicken
Delicious with roasted red potatoes—cut in cubes and browned in a stovetop skillet with olive oil, kosher salt, cracked pepper, and minced fresh rosemary.
Complete the meal with one of the fresh salads from the Virtue Website and you have yourselves a mouth-watering meal!
Ingredients:
- 1 whole large chicken (rinsed and dried)
- 1 to 2 bunches of garlic
- 3 lemons
- 1 bunch fresh rosemary
- 1/3 cup olive oil
- Kosher salt
- 4 to 6 carrots
Directions:
- In a mini food processor or blender, blend together approximately 3 tablespoons of rosemary and 3 cloves of garlic. Then drizzle in 1/3 cup of olive oil while blending. Add in the lemon zest from two lemons and the juice from one. Add 1 to 2 tablespoons kosher salt.
- Brush inside cavity and entire outside of the chicken with the mixture—placing some of the mixture under the skin where you can.
- Stuff the chicken with 1 large carrot (peeled and sliced lengthwise and then cut in half), 1 lemon (quartered), and approximately 6 whole garlic cloves and sprigs of rosemary.
- Place on a roasting rack or on a bed of carrots, in a roasting pan.
- Cook for approximately 90 minutes to 2 hours in a 350 degree F oven, while periodically squeezing the remaining lemon over chicken, and basting with juices from the pan. Test with meat thermometer to see if the chicken is done.
- Let the chicken rest approximately 15 minutes before slicing.
2 comments
Martha | May 29, 2011
Delicious!
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Sandie | February 23, 2012
Does the cooking time or prep change if the chicken is frozen? Is this recipe for a thawed chicken only? Thank you~
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