Roast Chicken With Lemon And Rosemary Recipe

Name: Roast Chicken With Lemon And Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 - 4 lbs chicken, I used a 7lb; 1 1/2 tablespoons kosher salt; 2 teaspoons cracked pepper; 1 lemon, halved (I used 2); 2 bay leaves; 6 garlic cloves, roughly chopped; 4 sprigs rosemary, roughly chopped, plus 1 tbsp for gravy (I used approx 4 tbsp total); 2 tablespoons olive oil; 2 tablespoons butter, at room temperature; 1 cup chicken stock; 2 tablespoons roasted garlic (throw a head in the oven while cooking chicken, to roast); 1 cup dry white wine

Servings: persons

3 1/2 - 4 lbs chicken, I used a 7lb
1 1/2 tablespoons kosher salt
2 teaspoons cracked pepper
1 lemon, halved (I used 2)
2 bay leaves
6 garlic cloves, roughly chopped
4 sprigs rosemary, roughly chopped, plus 1 tbsp for gravy (I used approx 4 tbsp total)
2 tablespoons olive oil
2 tablespoons butter, at room temperature
1 cup chicken stock
2 tablespoons roasted garlic (throw a head in the oven while cooking chicken, to roast)
1 cup dry white wine

1
Emeril's directions were preheat oven to 500 degrees F and cook for 40-50 minutes, but I preheated the oven to 350 and cooked for approx 2 1/2 hours.
2
So, here's the directions.
3
Season the chicken inside and out with salt and pepper. Squeeze the lemon halves over the chicken and place the rinds inside the chicken. Place the bay leaves inside the chicken as well.
4
In a small bowl combine the garlic, rosemary, olive oil and butter. Rub the chicken with the blend and place in a roasting pan.
5
Roast until the chicken breast registers around 180-185 degree. Remove chicken saving juices (not fat).
6
Place roast pan over high heat adding stock, roasted garlic, wine and rosemary to the juices. Bring to a boil and reduce gravy by half, until somewhat thick. Serve with chicken and enjoy.

609

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 1/2 - 4 lbs chicken, I used a 7lb, 1 1/2 tablespoons kosher salt, 2 teaspoons cracked pepper, 1 lemon, halved (I used 2), and more.

Yes, Roast Chicken With Lemon And Rosemary falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Chicken With Lemon And Rosemary

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