Description
A flavorful and aromatic whole chicken roasted with lemon and rosemary, perfect for a Sunday family meal.
Ingredients
Scale
- 1 whole chicken (about 4–5 lbs)
- 2 lemons, sliced
- 4 sprigs fresh rosemary
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Rinse the chicken and pat it dry with paper towels.
- Rub the chicken with olive oil, minced garlic, salt, and black pepper.
- Stuff the cavity with lemon slices and rosemary sprigs.
- Place the chicken in a roasting pan and roast for 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C).
- Let the chicken rest for 10 minutes before carving.
Notes
- Use a meat thermometer to ensure the chicken is fully cooked.
- Baste the chicken with pan juices halfway through cooking for extra flavor.
- Letting the chicken rest ensures juiciness.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/6 of chicken
- Calories: 350
- Sugar: 1g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 120mg