Roasted Rosemary Chicken – a delicious recipe with garlic, fresh rosemary, olive, lemon juice, pepper, salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a small saucepan, cook garlic cloves and rosemary in hot oil over low heat for 8 to 10 minutes or until garlic is soft (avoid burning).
2
Remove garlic with a slotted spoon and set aside.
3
Let oil mixture cool.
4
Stir lemon juice, pepper and salt into oil.
5
Wash the chicken thoroughly; pat dry with paper towels. Season body cavity with salt.
6
Twist wing tips under the back. Place chicken, breast side up, on a rack in a shallow roasting pan.
7
Cut five slits randomly in the chicken skin.
8
Insert the five cloves of garlic under the skin.
9
Brush chicken with some of the oil mixture.
10
Insert meat thermometer into the center of one of the inside thigh muscles.
11
Roast at 375u00b0 for 1 1/4 to 1 3/4 hours or until thermometer registers 180u00b0.
125
kcal
Calories
9
g
Fat
4
g
Carbs
8
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 5 cloves garlic, 2 Tbsp. fresh rosemary or 2 tsp. dried rosemary, 2 Tbsp. olive or canola oil, 2 Tbsp. lemon juice, and more.
Yes, Roasted Rosemary Chicken 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.
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