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.
  

Enjoy!!!