Martha Stewart's Lemon Roasted Chicken |
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Prep Time: 10 Minutes Cook Time: 1440 Minutes |
Ready In: 1450 Minutes Servings: 4 |
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You can substitute limes or oranges for the lemons and use other fresh herbs such as thyme, instead of the rosemary. Ingredients:
4 sprigs fresh rosemary |
2 lemons, washed and quartered |
2 garlic cloves, crushed |
1 (3 1/2 lb) chicken, rinsed and patted dry |
1 tablespoon olive oil |
1 teaspoon coarse salt |
1/2 teaspoon ground pepper |
Directions:
1. Preheat oven to 425 degrees.
2. Stuff rosemary, 1 cut lemon and garlic into chicken cavity.
3. Tuck wings under and tie legs together with kitchen twine.
4. Set chicken on baking rack in roasting pan.
5. Rub chicken all over with olive oil, salt and pepper.
6. Roast until thermometer reads 160 degrees when inserted into thickest part of thigh (avoiding bones), 45-50 minutes.
7. Serve with fresh lemon quarters.
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