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Roast Chicken with Rosemary and Lemon

Roast Chicken with Rosemary and Lemon
Photo by © Melanie Acevedo

Ingredients

  • 1 tablespoon plus 1/4 teaspoon lemon juice
  • Salt
  • 1 tablespoon dried rosemary
  • 1 chicken (3 to 3 1/2 pounds)
  • 1 chicken (3 to 3 1/2 pounds)
  • ½ cup water
  • Fresh-ground black pepper
  • + 11 more ingredients
    • 4 3- inch-long strips lemon zest
    • 1 tablespoon plus 1/4 teaspoon lemon juice
    • Salt
    • 1 small onion, quartered
    • 4 3- inch-long strips lemon zest
    • 1 tablespoon olive oil
    • 1 small onion, quartered
    • 1 tablespoon olive oil
    • ½ cup water
    • Fresh-ground black pepper
    • 1 tablespoon dried rosemary

1. Heat the oven to 425°. Rub the cavity of the chicken with the dried rosemary, 1/4 teaspoon salt, and 1/8 teaspoon pepper and then stuff with the strips of lemon zest and the quartered onion. Twist the wings behind the back of the chicken and tie the legs together. Put the chicken, breast-side ...

View full recipe at My Recipes

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