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Sunday’s Best Chicken
I am a 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
Ingredients
- 2 to 3 medium lemons
- 2 fresh rosemary sprigs
- 1 roasting chicken (5 to 6 pounds)
- 1 tablespoon olive oil
- 2 tablespoons minced fresh rosemary
- 1 tablespoon coarsely ground pepper
- 1-1/2 teaspoons salt
Directions
- 1. Finely grate enough zest from the lemons to measure 2 tablespoons; set aside. Coarsely chop 2 lemons; place chopped lemons and rosemary sprigs inside the chicken cavity. Save the 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 zest; rub over chicken.
- 3. Bake, uncovered, at 350° until a thermometer inserted in thickest part of thigh reads 170°, basting occasionally with drippings, 2 to 2-1/2 hours. (Cover loosely with foil if chicken browns too quickly.)
- 4. Let stand for 15 minutes before carving. Discard lemons and rosemary sprigs.
Nutrition Facts
5 ounces cooked chicken: 281 calories, 17g fat (5g saturated fat), 90mg cholesterol, 441mg sodium, 2g carbohydrate (0 sugars, 1g fiber), 29g protein.
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