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Sunday's Best Chicken

 Sunday's Best Chicken
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
6 ServingsPrep: 40 min. Bake: 2-1/4 hours + standing


  • 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


  • 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.
  • 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.
  • 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.)
  • Let stand for 15 minutes before carving. Discard lemons and rosemary
  • sprigs. Yield: 6 servings.

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Sunday's Best Chicken (continued)

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.