Lemon Rosemary Roasted Chicken
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Recipe type: Dinner, Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
A whole roasted chicken baked with lemon, rosemary and a bunch of spices and served with a colorful medley of seasonal roasted vegetables.
Ingredients
  • 2 Large Potatoes or Sweet Potatoes
  • 6-8 Large Carrots
  • 6 Celery Stalks
  • 1 Onion
  • 1 Whole Organic Fryer Chicken (4 lb)
  • 1 T. Extra Virgin Olive Oil
  • 1 Whole Lemon, half squeezed on top, half stuffed inside
  • 5 Rosemary Sprigs
  • 2 Garlic Cloves
  • 1 T. Thyme
  • 1 T. Oregano
  • 1 T. Garlic Power
  • 1 tsp. Cayenne
  • 1 tsp. Pepper
  • Salt to Taste
  • Twine
Instructions
  1. Preheat oven to 400 F.
  2. Dice all vegetables and place them at the bottom of a large roaster with a cup of water.
  3. If your chicken has not been cleaned, remove innards. Just stick your hand in there and pull everything out!
  4. Place chicken on a roasting rack above the vegetables.
  5. Cut the lemon in quarters and squeeze half over the chicken and stuff the other pieces inside the chicken along with the rosemary springs and garlic cloves.
  6. Use twine or string to tie the chicken legs together.
  7. Brush chicken with olive oil and season with spices on top.
  8. Cover with foil and bake for about 40-45 minutes.
  9. Remove foil and bake for an additional 15 minutes until skin is crispy and browned.
  10. Insert a meat thermometer into a meaty part of the leg to make sure the chicken is fully cooked. It should read at least 165 F.
Notes
Seasonings are approximate - add more or less as you like.
Recipe by Whitney E. RD at https://www.whitneyerd.com/2015/12/lemon-rosemary-whole-roasted-chicken.html