Wednesday, October 26, 2011

Lemon Rosemary Roasted Chicken

Yes, roasting a whole chicken sound intimidating but it really isn't. 

I promise. I'm still such a novice in the kitchen and I find roasting a whole chicken to be very simple yet so rewarding. I've roasted a whole chicken several times and I'm always happy with the results. There are so many ways you can roast a chicken and so much you can do with the end result.

I always fall back on the very simple lemon rosemary recipe from the one and only, Martha. I find that it has great flavor. The sliced up lemon really helps keep the chicken nice and moist and I've always loved the flavor of rosemary. 

Lemon Rosemary Roasted Chicken: Martha Stewart
  • 4 sprigs rosemary
  • 2 lemons, washed and quartered
  • 1 whole chicken, (3 1/2 pounds), rinsed and patted dry
  • 1 tablespoon olive oil
  • Coarse salt and ground pepper
  1. Preheat oven to 425 degrees. Stuff rosemary and 1 cut lemon into chicken cavity. Tuck wings under and tie chicken legs together with kitchen twine. Set chicken on a rack in a roasting or baking pan.
  2. Rub chicken all over with oil, and season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until an instant-read thermometer registers 160 degrees when inserted in the thickest part of the thigh (avoiding bone), 45 to 50 minutes. Serve with fresh lemon quarters.

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