Rosemary Lemon Chicken (OAMC)
- 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
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.
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.
Nutritional Info 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
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