Lemon and Rosemary Roasted Chicken
This is barely even a recipe- more of a guideline to cooking an easy and delicious roasted chicken. Kids and adults both love it and it’s so versatile you can pair anything with it. I like a simple green salad and potatoes, or even the Brussels sprouts with mustard vinaigrette from last week!
Lemon and Rosemary Roasted Chicken, serves 6-8
2 2-3 lbs chickens
1 head garlic (gloves whole but separated with the peels still on)
4 lemons, halved
2 large stocks fresh rosemary
4 tablespoons olive oil
kosher salt and black pepper to taste
Rinse and pat dry the chickens.
Meanwhile, prepare a baking sheet with two pieces of heavy aluminum foil.
Place the chickens on the baking sheet and rub the olive oil on the chickens.
Generously sprinkle with salt and pepper.
Squeeze the juice of the lemons into the cavity of the birds along with the lemons and cloves of garlic.
Put one large stock of rosemary into the cavity of each bird.
Roast the chickens at 425 for about an hour until the juices run clear.
Serve hot and enjoy!
Serving size: 6
Back before I became vegetarian, the most incredible chicken dish I ate was in Italy, stuffed with rosemary. I always wondered how it was done! My husband will enjoy this.