Yum, yum, yum! Make two at once if you want to have leftovers with all the yummy chicken!
1 (3 pound) whole chicken, giblets removed
1 tablespoon olive oil
1 tablespoon butter, softened
1 tablespoon chopped fresh rosemary
garlic powder
salt and pepper
1 small onion, quartered
2 whole springs rosemary
1 lemon, quartered
2 cloves garlic, crushed
Optional:
red potatoes, chopped
baby carrots
brussel sprouts
1 can chicken broth
Preheat oven to 400 degrees. Rinse and dry the chicken. Season inside and out with salt and pepper. Squeeze lemon juice over chicken then stuff the cavity with the lemon, onion, rosemary sprigs, and garlic. Rub the chicken with olive oil, butter, 1 tablespoon rosemary, garlic powder, salt, and pepper (to taste) on and under the skin (the olive oil on the skin will cause it to be crispy). Using a 9x13 inch baking dish or roasting dish line the bottom with desired amount of potatoes, carrots, and brussel sprouts, salt and pepper. Place chicken on top of vegetables or rack. Pour can of chicken broth under chicken. Roast in the preheated oven for 1 1/2 - 2 hours, or until chicken is cooked through and juices run clear. Internal temperature should be 160 degrees or more. I like to crisp the skin a little by using the broiler for a couple minutes to finish. Allow to rest for 10 minutes before carving.
Sunday, January 4, 2009
Rosemary Roasted Chicken
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1 comment:
This looks fabulous. Wish we could come over right now and have some! love you
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