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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 331.7
  • Total Fat: 16.3 g
  • Cholesterol: 113.3 mg
  • Sodium: 187.1 mg
  • Total Carbs: 19.4 g
  • Dietary Fiber: 4.1 g
  • Protein: 30.2 g

View full nutritional breakdown of Rosemary Lemon Chicken (OAMC) calories by ingredient
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Rosemary Lemon Chicken (OAMC)

Submitted by: PJLITTLEFR63

Introduction

This is a once a month cooking recipe. The chicken is about a 3-4 lb whole chicken. You can freeze this after cooking. You can remove meat from the bone and put into baggies with potaotes make sure to scoop up some of the drippings to keep moist and tasty. Then thaw and reheat either in oven or microwave. I like to use some of the drippings to shake with a bag or two of frozen green beans and put into a one quart freezer bag. Then I reheat all of it in one pan for 20 to 30 minutes at 350. I usually divide this up into two meals since I only have four people in my family. Nutitional values are for about 4 oz of chicken and 1/2 cup of potatoes This is a once a month cooking recipe. The chicken is about a 3-4 lb whole chicken. You can freeze this after cooking. You can remove meat from the bone and put into baggies with potaotes make sure to scoop up some of the drippings to keep moist and tasty. Then thaw and reheat either in oven or microwave. I like to use some of the drippings to shake with a bag or two of frozen green beans and put into a one quart freezer bag. Then I reheat all of it in one pan for 20 to 30 minutes at 350. I usually divide this up into two meals since I only have four people in my family. Nutitional values are for about 4 oz of chicken and 1/2 cup of potatoes
Number of Servings: 10

Ingredients

    1 3-4 pound roasting chicken
    2 large lemons
    1 bunch fresh rosemary (or use dried leaves)
    olive oil , 2 tbsp
    salt and pepper to taste
    5 cups, chunks red potatoes

Directions

Prep time: start 3 hours before you want to serve this.
Preheat oven to 350 degrees. Remove gibletsd. Rinse chicken, drain and pat dry. Working with chicken breast side up,

Cut lemon in half, squeeze enough juice from one half of lemon to make one tablespoon, cut remaining lemons into large chunks (I have used reconstituted lemon juice and substituted limes for the chunks of lemon with no problem)
Place lemon chunks and 2 sprigs of fresh rosemary (or 1 tsp dried) inside body cavity of chicken. . Place chicken in roasting pan.

In a cup, mix 2 tbsp frsh minced rosemary (or 2 tsp dried), 2 tbsp olive oil, salt, and pepper. With a pastry brush, brush chicken with mixture.

Cut each potato in half. Place potatoes around rack in roasting pan, drizzle with the 1 tbsp lemon juice and 3 tbsp olive oil and sprinkle with 3/4 tsp salt and 3/4 tsp pepper. Toss to coat well.

Roast chicken in 350 degree oven for 1 hour and 15 minutes, basting chicken and potatoes with pan drippings occasionally. When chicken turns golden, cover loosely with a tent of foil.

Add green beans to roasting pan, toss with potatoes. Roast 1 hour longer, basting chicken and veggies occasionally with pan drippings, or until meat thermometer reaches 175 to 180 degrees (I find the times to be pretty reliable; add 15 more minutes if you want to be extra sure). Remove foil during last of roasting and brush chicken again with pan drippings

Number of Servings: 10

Recipe submitted by SparkPeople user PJLITTLEFR63.





TAGS:  Poultry |

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