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Olive Oil Roasted Chicken with Lemon and Rosemary
Simple roasted chicken made with olive oil, butter and bursting with rosemary lemon flavour.
Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
Servings: 4
Calories: 323 kcal
Course:
Main Course
Cuisine:
American
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
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.
Cup of Yum
Notes
- All nutritional values are estimates and not exact.
Nutrition Information
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%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 323
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.