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Lemon-Rosemary Roasted Chicken Recipe: A Flavorful Feast

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Ingredients

Adjust Servings:
1 (3 lb) chicken washed and dried fat removed
1/2 onion chopped in large chunks
2 cloves garlic smashed
1 lemon halved
3 sprigs fresh rosemary
1 tbsp dried herbes de provence or dried rosemary
kosher salt and fresh pepper

Nutritional information

Calories
Carbohydrates
5g
Protein
55g
Fat
8g
Saturated Fat
2g
Cholesterol
177mg
Sodium
1mg
Fiber
2g
Sugar
g
Blue Smart Points
7
Green Smart Points
Purple Smart Points
Points +

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Lemon-Rosemary Roasted Chicken Recipe: A Flavorful Feast

Features:
    Cuisine:

    Juicy, tender whole roasted chicken seasoned with lemon and rosemary is always a winner in my house! Make two and use the second for meal prep.

    • 10 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    We love roasted chicken in my home, which is probably why I have so many chicken recipes on my blog! The smell of this chicken roasting in the oven is enough to fall in love! Roasting a whole chicken is pretty simple to do, as long as you have a thermometer you cant go wrong. The combination of rosemary and lemon is wonderful with chicken! Serve this with roasted vegetables or baked sweet potato on the side and use the leftover chicken bones to make a wonderful stock. If you have an air fryer, you might love this Air Fryer Whole Chicken.,Alt=,A few times a month I roast a whole chicken or two, sometimes in the oven, sometimes in my slow cooker (I shared the slow cooker recipe in my latest cookbook, WW One and Done). Its a dish I know everyone will love and leftovers are always great for chicken salad or sandwiches.,Chicken Waldorf Salad,Chicken Salad with Lemon and Dill,Rotisserie Chicken Enchilada Skillet,Chicken Chimichangas,BBQ Chicken Quesadillas,Southwest Chicken Skillet,Chicken Rollatini,Braised Chicken with Tomatoes and Rosemary,Chicken Enchiladas,Chicken Parmesan


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    Steps

    1
    Done

    Season Chicken Inside and Out With Salt, Pepper, and Herbs De Provence

    2
    Done

    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.

    3
    Done

    Roast the Chicken With the Feet Towards the Back of the Oven, Until the Juices Run Clear, and Internal Temperature Is 160f, About 50-60 Minutes (insert Thermometer Between the Thickest Part of the Leg and the Thigh).

    4
    Done

    Let the Bird Rest For 10 Minutes, Tenting With Foil Before Carving.

    5
    Done

    Serve Chicken, Either One Breast, or One Thigh/Drumstick, Skin Is Optional.

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    Simon Nelson

    Soup savant creating warm and comforting bowls of soup perfect for any occasion.

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