Ingredients
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1 (3 Lb) Chicken Washed and Dried Fat Removed
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1/2 Onion Chopped in Large Chunks
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2 Cloves Garlic Smashed
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1 Lemon Halved
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3 sprigs fresh rosemary
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1 Tbsp Dried Herbes De Provence or Dried Rosemary
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kosher salt and fresh pepper
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Directions
Prep Time: 10min | Cook Time: min | Serves: 4
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 can’t 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.,
,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, Skinnytaste One and Done). It’s 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
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1
Done
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Season chicken inside and out with salt, pepper, and herbs de Provence |
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2
Done
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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. |
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3
Done
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Roast the chicken with the feet towards the back of the oven, until the juices run clear, and internal temperature is 160°F, about 50-60 minutes (Insert thermometer between the thickest part of the leg and the thigh). |
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4
Done
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Let the bird rest for 10 minutes, tenting with foil before carving. |
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5
Done
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Serve chicken, either one breast, or one thigh/drumstick, skin is optional. |
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6
Done
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7
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8
Done
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9
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10
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11
Done
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12
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13
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14
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15
Done
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