Roast Chicken with Rosemary and Lemon
User Reviews
4.9
Roast Chicken with Rosemary and Lemon
Description
This roast chicken recipe uses a whole 3-pound chicken that is washed, dried, and trimmed of fat. The outside and cavity are seasoned with kosher salt, black pepper, and herbes de provence (or dried rosemary). Half a lemon is squeezed over the skin, while the remaining lemon halves are placed inside the bird along with smashed garlic cloves, chopped onion, and fresh rosemary sprigs. The chicken is tied with kitchen twine to hold the legs and wings securely for uniform roasting.
Roasting at 425°F, the chicken cooks for approximately 50-60 minutes until the juices run clear and an internal thermometer reads 160°F in the thigh. Resting under foil for 10 minutes finishes the cook and allows juices to redistribute. The roast yields tender meat complemented by citrus brightness and fragrant herb notes, with an optional crisp skin.
The chicken can be carved into portions such as breasts or thighs for serving. Notes indicate nutritional values will vary depending on whether the skin is consumed.
Ingredients
- 1 chicken 3 lb, washed and dried, fat removed
- 1/2 onion (chopped in large chunks)
- 2 cloves garlic (smashed)
- 1 lemon (halved)
- 3 rosemary sprigs, fresh
- 1 tbsp herbes de provence or dried rosemary, dried
- kosher salt
- black pepper
Instructions
- Heat oven to 425F.
- Season chicken inside and out with salt, pepper, and herbs de Provence.
- Squeeze half of the lemon on the outside of the chicken and stuff the remains of the lemon along with onion, garlic, rosemary sprigs inside the chicken. Transfer to a sheet pan, and tie the chicken by taking kitchen twine and plumping up the breast, then coming around with the string to lasso the legs and tie them together. Don't forget to tuck the wing tips under themselves so they don't burn.
- Roast the chicken with the feet towards the back of the oven, until the juices run clear, and internal temperature is 160°F, about 50-60 minutes (Insert thermometer between the thickest part of the leg and the thigh).
- Let the bird rest for 10 minutes, tenting with foil before carving.
- Serve chicken, either one breast, or one thigh/drumstick, skin is optional.
Notes
- Nutritional values vary depending on whether chicken skin is eaten or removed before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Serving | 1/4 chicken, no skin | |
| Calories | 322kcal | 16% |
| Carbohydrates | 5g | 2% |
| Protein | 55g | 110% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 177mg | 59% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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