Tuesday, July 20, 2010

Recipe 16: Rosemary- Lemon Roasted Chicken

To celebrate recipe #16, I would like to let you in on a little secret....this chicken cost me $2.29. Have you ever checked the meat department for the marked down meat? Usually it is discounted because it needs to be used or frozen within 1-2 days. The whole chickens were already on sale in that weeks paper and it was on sale for $4.29, then because it needed to be used or frozen 2 days later, it was marked down an additional $2.00. Woo Hoo!! I love a good deal!

This recipe was very flavorful, left the chicken moist and juicy and the outside skin was crispy and golden brown.

I served this along side french cut green beans and white rice and it made a nice Sunday dinner.

(Note: The larger the bird, the better the results. The breast of a smaller bird may dry out before the thigh meat is fully cooked.)

Rosemary-Lemon Roasted Chicken

Recipe Courtesy of WeightWatchers.com

  • Heat oven to 425°F.

  • Remove giblets and pat chicken dry, inside and out, with paper towels.

  • In a food processor or with a fork, combine 3 tablespoons of butter, 1 clove of minced garlic and 1 tablespoon of finely chopped rosemary.

  • Using your fingers, work mixture under the skin of the chicken.

  • Squeeze the juice of half a lemon over the top, and squeeze the other half inside the cavity.

  • Put one squeezed half inside the cavity.

  • Sprinkle with salt and pepper and 1 tablespoon of finely chopped herbs (try parsley, tarragon, dill, or any combination).

  • Place chicken on a rack inside a roasting pan.

  • Roast for 18 to 25 minutes per pound; chicken is done when a meat thermometer inserted in the thickest part of the thigh (without touching the bone) registers 165°F, or when the drumstick wiggles freely and juices run clear.

  • Let rest 15 minutes before serving.


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