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Nutrition Facts
Serving Size 1 (1063g) Recipe makes 2 servings The following items or measurements are not included below: 8 sprigs fresh rosemary
Calories 2130
Calories from Fat 1403		(65%)
Amount Per Serving		%DV
	Total Fat 155.9g	239%
	Saturated Fat 48.5g	242%
	Monounsaturated Fat 63.3g
	Polyunsaturated Fat 31.5g
	Trans Fat 0.0g
Cholesterol 693mg		231%
Sodium 1870mg		77%
Potassium 2066mg		59%
Total Carbohydrate 21.8g		7%
	Dietary Fiber 5.8g	23%
	Sugars 0.3g
Protein 159.0g		318%
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Simple and Easy Roast Chicken

Recipe #102848 | 1¾ hours | 10 min prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: Sue L
Oct 28, 2004

Simple and delicious. Enjoy!

SERVES 2 -4 (change servings and units)

Ingredients

1 (4 lb) roasting chickens
1 head garlic
8 sprigs fresh rosemary
2 fresh lemons
2 tablespoons butter or olive oil
1 teaspoon coarse salt
1/2 teaspoon fresh ground black pepper

Directions

1
Preheat oven to 475°F.
2
Wash chicken and pat dry with paper toweling.
3
Coarsely chop the bulb of garlic (don't bother to peel cloves).
4
Remove rosemary from 4 of the stems and chop coarsely; reserve the rest for later.
5
Chop lemons into quarters.
6
Put chopped garlic, chopped lemons and the chopped rosemary into the chicken's cavity.
7
Rub the chicken skin generously with the butter or olive oil and season with salt and pepper.
8
Place the chicken on a rack in a roasting pan and tuck remaining rosemary stems on the chicken, around wings and drumsticks.
9
Roast chicken in the preheated oven for 15 minutes.
10
Decrease oven temperature to 375F and cook for 60-75 minutes more or until the juices of the chicken run clear (time depends a lot on weight).
11
Allow chicken to sit at least 15 minutes before carving.
12
Garnish with more fresh rosemary before serving, if desired.

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Featured Reviews for This Recipe

From: Chef #806457

On Sep 14, 2009

This recipe was amazing!!! I made this for 8 very picky eaters and they loved every morsel! Thanks for the great recipe!

0 people found this review helpful

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From: Yoga Booty

On Aug 13, 2009

This was my first time making a roast chicken and it turned out very juicy and full of flavor. I tossed some whole new potatoes into the roasting pan and they cooked well with the herbs and juices. Thanks for the recipe!

0 people found this review helpful

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From: Hey Jude

On Nov 21, 2004

Great roast chicken! We loved the flavor from the garlic, lemon and thyme. I made this as written....wonderful recipe! My pic is not, of course, as beautiful as yours but I'm posting it anyway Thanks so much Sue for another keeper.

4 people found this review helpful

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From: henway00

On Jan 13, 2008

I used butter here, and I didn't have the lemons, so I stuffed the chicken with other aromatics I had on hand like shallots and carrots with garlic cloves and fresh basil stalks/chopped leaves instead of rosemary. I used orange-seasoned sea salt on top and got great color. The cooking directions were just perfect for my almost 4 lb bird. I got a magazine-beautiful, delicious, crispy golden skin and super-moist, flavorful chicken. Mouth-watering, easy, and flexible to adaptation!

2 people found this review helpful

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Read all 13 reviews