Roast Chicken with Rosemary and Lemon

Roast Chicken with Rosemary and Lemon
Photo by © Melanie Acevedo

Ingredients

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