Back to Sunday's Best Chicken

Print Options


Card Sizes

Sunday's Best Chicken Recipe

Sunday's Best Chicken Recipe

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 YIELD:6 servings


  • 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


  • 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.

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 Pairings

Full-Bodied White Wine

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