Serve Up Rosemary Lemon Roasted Chicken
|Updated: 1/28/2013 3:28 pm
||Published: 1/25/2013 2:39 pm
Rosemary Lemon Roasted Chicken
3 tablespoons fresh rosemary
2 tablespoons extra-virgin olive oil
2 teaspoons grated lemon peel
1 3-pound whole chicken
1 lemon, quartered
Salt and pepper
Preheat oven to 450°F. Mix first 3 ingredients in bowl. Rinse chicken; pat dry. Place chicken in roasting pan. Rub olive oil over chicken. Sprinkle with salt and pepper. Place lemon and rosemary in cavity of chicken. Tie legs with string.
Roast chicken 20 minutes. Reduce oven temperature to 375°F. Roast chicken until meat thermometer inserted into thickest part of inner thigh registers 165°F, about 1 hour. Transfer chicken to cutting board. Tent chicken with aluminum foil to keep warm and rest for 20 minutes. Carve chicken into pieces and serve
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