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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Show your culinary skill with this recipe for savory Roast Chicken. Roasted with lemon, dried rosemary, and seasoned pepper, the taste of this chicken will speak for itself. Ingredients:
1 (4- to 5-lb.) whole chicken |
1 1/2 teaspoons kosher salt, divided |
1 lemon half |
1 teaspoon seasoned pepper |
1 teaspoon dried rosemary |
1 tablespoon olive oil |
1 tablespoon butter, melted |
Directions:
1. Preheat oven to 450°. If applicable, remove neck and giblets from chicken, and reserve for another use. Rinse chicken with cold water, and drain cavity well. Pat dry with paper towels. Sprinkle 1/2 tsp. salt inside cavity. Place lemon half inside cavity.
2. Stir together pepper, rosemary, and remaining 1 tsp. salt. Brush outside of chicken with oil. Rub 2 1/2 tsp. pepper mixture into skin. Sprinkle remaining pepper mixture over both sides of breast. Place chicken, breast side up, on a lightly greased wire rack in a lightly greased shallow roasting pan. Add 3/4 cup water to pan.
3. Bake at 450° for 20 minutes. Reduce heat to 375°, and bake 30 minutes. Baste chicken with pan juices; drizzle with melted butter. Bake 15 to 25 minutes or until a meat thermometer inserted in thigh registers 165°, shielding with aluminum foil to prevent excessive browning, if necessary. Remove chicken from oven, and baste with pan juices. Let stand 10 minutes before slicing.
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