Olive Oil Roasted Chicken with Lemon and Rosemary

Name: Olive Oil Roasted Chicken with Lemon and Rosemary
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4 serving
Ingredients: pounds one large chicken around 5-6; 1/2 cup of salted butter room temp; 1/4 cup olive oil; 2-3 tablespoons fresh Rosemary; One lemon

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Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
Servings
4
Calories
323 kcal
Course
Main Course
Cuisine
American

Olive Oil Roasted Chicken with Lemon and Rosemary

Alina Leblanc

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Simple roasted chicken made with olive oil, butter and bursting with rosemary lemon flavour.

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Ingredients

Servings

pounds one large chicken around 5-6
1/2 cup of salted butter room temp
1/4 cup olive oil
2-3 tablespoons fresh Rosemary
One lemon

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Instructions

Preheat oven to 350 °F.
Pat dry the chicken.
Combine the butter with the oil and rosemary until completely mixed. Rub onto the outside of the entire chicken completely, until coated.
Slice the lemon in half and place inside the cavity of the chicken, along with any leftover butter mixture.
Place into a large roaster on a baking rack.
Roast chicken uncovered in the preheated oven until browned and the juices run clear, about 2 hours.
The chicken is done when an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads at least 165 ° F.
Remove from oven and tent with foil, letting it rest for 10 minutes minimum.
Remove, carve and serve.

Notes

All nutritional values are estimates and not exact.

Nutrition Information

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Calories 323kcal (16%) Fat 36g (55%) Saturated Fat 16g (80%) Cholesterol 61mg (20%) Sodium 203mg (8%) Vitamin A 735IU (15%) Calcium 10mg (1%) Iron 0.1mg (1%)