Lemon Rosemary Roast Chicken

{ Exported from MasterCook Mac }

Lemon Rosemary Roast Chicken

Recipe By:

Serving Size: 4
Preparation Time: 2:00
Categories: Poultry Main Dishes


Amount Measure Ingredient Preparation Method
1 chicken, whole

2 lemons

3 teaspoons dried rosemary lightly crushed
salt and pepper to taste

Preheat oven to 400=B0.

Wash chicken & pat dry. Place the chicken in a shallow baking pan.

Season liberally with salt, pepper & rosemary; season the skin, under

the breast skin & in the cavity.

Wash lemons. Heat briefly in the microwave; remove & roll several

times on table top or counter. This step will maximize the juice in

the lemons. With a toothpick or skewer, pierce each lemon all over

several dozen times. Place both lemons in the cavity of the chicken.

Place the chicken in the hot oven. After first 15 minutes, reduce

heat to 325. Bake for
an additional 1 1/2 hours. During the last 30-45 minutes, baste

chicken several times
with lemony pan juices.


Remove from oven. Let stand for 10 minutes or so. Remove lemons,

carve & serve.

=8B=8B=8B=8B=8B

Notes: Cooking with the skin on produces a very moist chicken. If

limiting fat intake is an issue, remove skin before eating.


Serving Ideas: Serve with Greek Spinach & Rice and steamed carrots.