Show Subscription Form




Sunday's Best Chicken Recipe
Sunday's Best Chicken Recipe photo by Taste of Home

Sunday's Best Chicken Recipe

Publisher Photo
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. —Amy Jenkins, Mesa, Arizona
TOTAL TIME: Prep: 40 min. Bake: 2-1/4 hours + standing
MAKES:6 servings
TOTAL TIME: Prep: 40 min. Bake: 2-1/4 hours + standing
MAKES: 6 servings

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

Nutritional Facts

1 serving equals 555 calories, 34 g fat (9 g saturated fat), 179 mg cholesterol, 801 mg sodium, 3 g carbohydrate, 1 g fiber, 57 g protein.

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 inserted in thickest part of thigh reads 170°-175°, 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.
Originally published as Sunday's Best Chicken in Taste of Home December/January 2010, p70

Nutritional Facts

1 serving equals 555 calories, 34 g fat (9 g saturated fat), 179 mg cholesterol, 801 mg sodium, 3 g carbohydrate, 1 g fiber, 57 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Sunday's Best Chicken

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Oct. 12, 2013

This is so good. As for the Nutritional facts they put them there for you to read. If you think it isn't good for you don't eat it. But, don't give it a bad review. Some people don't care and just want to eat something good once in a while....

MY REVIEW
Reviewed Oct. 12, 2013

recipe looks good but why cook chicken to internal temp of 180? USDA and most other authorities on safe cooking practices recommend 165 degrees. over cooking produces dry and rubbery chicken.

MY REVIEW
Reviewed Oct. 11, 2013

Having the nutrition info is great but if you don't specify an amount in ounces/cups for the serving size the nutrition info is useless. 6 servings from a 6-7 lb chicken?????? Even with loss to bone and cooking that is over 1/2 POUNDS of chicken per person. Way more than recommended 3 oz. cooked. 555 calories sounds high, unless the serving is over 1/2 lbs.

MY REVIEW
Reviewed Oct. 11, 2013

FYI 9 calories in a gram of fat (only 4 in carbs) the math is off on this...sounds wonderful and healthy!! Olive oil is the more healthy fat...and if it is a problem for you, do NOT eat the skin...:(

MY REVIEW
Reviewed Feb. 10, 2012

This was great so so moist I thought you would only taste the lemon but you don't.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT