Friday, October 25, 2013

Rosemary Lemon Baked Chicken

I came upon a whole chicken at the grocery store a few weeks back and thought, "Hey! I've never made a whole chicken! I can figure that out!" ...and so this recipe happened.  And it was delicious, how could I not share?  Did I also mention how easy it was? This for sure made it in the rotation.

Prep Time | 10 mins
Cook Time | 1.5 hrs

Whole Chicken
3-4 Fresh Rosemary Sprigs
1 Lemon
3 Large Carrots, Peeled
1/2 Onion
Salt & Pepper

1. Pre-heat oven to 425. Unpackage the chicken and clean the insides.  Some chickens may already have the insides cleaned for you.  If so, bonus!
2. Pat the chicken dry with a paper towel and liberally salt and pepper it. Melt enough butter to cover the chicken with a brush and then again salt and pepper over the butter. Top with parsley.
3. Cut the lemon in quarters and stuff the lemon, rosemary and a head of garlic cut in half, inside the chicken.  Tuck chicken thighs and legs under the bird.  If you have baking twine you may want to tie the legs together but its not necessary.
4. Cut the onion and carrots and throw in pan.  Place chicken on top.

5. Pop it in the oven for an hour and a half and when it's done.... 
nice pretty yummy chicken!

We made some asparagus on the side.  Hubby ate it all.

1 comment:

  1. Looks yummy! I make a rosemary chicken but without the lemon. I will have to try this version!