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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I am the busy mom of four and a nursing student, so weeknight dinners are often rushed. Sunday dinners are very important to our family and everyone loves when I make this old-fashioned chicken recipe. Ingredients:
2 to 3 medium lemons |
2 fresh rosemary sprigs |
1 roasting chicken (6 to 7 pounds) |
1 tablespoon olive oil |
2 tablespoons minced fresh rosemary |
1 tablespoon coarsely ground pepper |
1-1/2 teaspoons salt |
Directions:
1. Finely grate the peel from the lemons to measure 2 tablespoons; set aside. Coarsely chop 2 lemons; place chopped lemons and rosemary sprigs in the chicken cavity. Save remaining lemon for another use.
2. Place chicken on a rack in a shallow roasting pan; brush with oil. Combine the minced rosemary, pepper, salt and lemon peel; rub over chicken.
3. Bake, uncovered, at 350° for 2-1/4 to 2-3/4 hours or until a thermometer reads 180°, basting occasionally with drippings. (Cover loosely with foil if chicken browns too quickly.)
4. Let stand for 15 minutes before carving. Discard lemons and rosemary sprigs. Yield: 6 servings.
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