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Roast Chicken With Lemon And Rosemary

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Ingredients

Adjust Servings:

	3 1/2 - 4 lbs chicken, used a 7lb
	1 1/2 tablespoons kosher salt
	2 teaspoons cracked pepper
	1 lemon, halved (used 2)
	2 bay leaves
	6 garlic cloves, roughly chopped
	4 sprigs rosemary, roughly chopped, plus 1 tbsp for gravy (used approx 4 tbsp total)
	2 tablespoons olive oil
	2 tablespoons butter, at room temperature
	1 cup chicken stock
	2 tablespoons roasted garlic (throw a head in the oven while cooking chicken, to roast)
	1 cup dry white wine

Nutritional information

721.3

Calories

447 g

Calories From Fat

49.8 g

Total Fat

15.2 g

Saturated Fat

198.2 mg

Cholesterol

2917.7 mg

Sodium

10.1 g

Carbs

1.7 g

Dietary Fiber

1.6 g

Sugars

47.5 g

Protein

373g

Serving Size

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Roast Chicken With Lemon And Rosemary

Name: Roast Chicken With Lemon And Rosemary
Prep time: 20 min
Total time: 2 h 40 min
Yield: 4-6
Cuisine: American
Ingredients: : 3 1/2 - 4; : 1 1/2; : 2; : 1; : 2; : 6; : 4; : 2; : 2; : 1; : 2; : 1

Features:

Cuisine:

American

Outstanding!! I'm so glad I made this. The chicken was flavorful but not overpowering. I do think next time I'll use 2 lemons as well. I threw some garlic and rosemary in the cavity with the rest of the goods. I added some potatoes to the pan in preparation for gravy. Now for the GRAVY ... I'm a gravy FINATIC and think it's perfectly normal to eat it like soup. This is now on my top 5 gravy list. used wondra to thicken mine a bit. I didn't add extra roasted garlic b/c I flat out forgot that step. I actually thought about having gravy for breakfast this morning but I decided it will best be served with leftovers tonight, lol. I can't wait to share this recipe. Thanks so much for posting. It's delicious, easy and economical.

160 min
Serves 4
Easy

Ingredients

3 1/2 - 4
1 1/2
2
1
2
6
4
2
2
1
2
1

Directions

Roast Chicken With Lemon and Rosemary, This is from Emeril Lagasse I changed the recipe around a bit The sauce is absolutely wonderful, and the chicken has lots of flavor I served this with Recipe #72501 , Outstanding!! I’m so glad I made this The chicken was flavorful but not overpowering I do think next time I’ll use 2 lemons as well I threw some garlic and rosemary in the cavity with the rest of the goods I added some potatoes to the pan in preparation for gravy Now for the GRAVY I’m a gravy FINATIC and think it’s perfectly normal to eat it like soup This is now on my top 5 gravy list used wondra to thicken mine a bit I didn’t add extra roasted garlic b/c I flat out forgot that step I actually thought about having gravy for breakfast this morning but I decided it will best be served with leftovers tonight, lol I can’t wait to share this recipe Thanks so much for posting It’s delicious, easy and economical , This chicken is full of flavor I did not make the gravy and I don’t think it could of been any better Thanks for sharing this method of cooking chicken 🙂

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Steps

1 Done	Emeril's Directions Were Preheat Oven to 500 Degrees F and Cook For 40-50 Minutes, but I Preheated the Oven to 350 and Cooked For Approx 2 1/2 Hours.
2 Done	So, Here's the Directions.
3 Done	Season the Chicken Inside and Out With Salt and Pepper. Squeeze the Lemon Halves Over the Chicken and Place the Rinds Inside the Chicken. Place the Bay Leaves Inside the Chicken as Well.
4 Done	in a Small Bowl Combine the Garlic, Rosemary, Olive Oil and Butter. Rub the Chicken With the Blend and Place in a Roasting Pan.
5 Done	Roast Until the Chicken Breast Registers Around 180-185 Degree. Remove Chicken Saving Juices (not Fat).
6 Done	Place Roast Pan Over High Heat Adding Stock, Roasted Garlic, Wine and Rosemary to the Juices. Bring to a Boil and Reduce Gravy by Half, Until Somewhat Thick. Serve With Chicken and Enjoy.