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.