Roast Chicken with Rosemary and Lemon

Roast Chicken with Rosemary and Lemon
Photo by © Melanie Acevedo

Ingredients

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

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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