Lemon & Rosemary Roast Chicken

I made this on Sunday night for dinner at my parents. It is so zesty and flavourful.

1 whole roasting chicken (approx 5lbs)
3 lemons
5 sprigs fresh rosemary
3 Tbs Olive Oil
1 tsp each of Salt & Pepper

Set oven to 350F. In a small bowl combine oil, juice of one lemon, 2 sprigs of rosemary (stripped off the stem and roughly chopped) and salt and pepper. Whisk together. Take the remaining two lemons and poke all over with a fork. bash the 3 remaining rosemary sprigs with the back of a knife to relase the oils. Wash out your chicken. Stuff the lemons and whole rosemary sprigs inside the cavity of the chicken. Close the chicken up with toothpicks. Then rub the outside with the oil and lemon juice mixture. Bake at 350F for 1 hour. Then turn temp up to 375 for another hour. … for the last 1/2 hour baste the chicken with the drippings in the bottom of the pan. Take out of oven and let rest covered in foil for 5 minutes before serving.

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2 responses to “Lemon & Rosemary Roast Chicken

  1. I never thought to use lemon. Sounds nice and springy. 🙂

  2. This sounds really nice. I’m going to have to give it a try this weekend.

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