Roast Chicken With Lemon And Rosemary Recipe
Ingredients
| Chicken | 1 | |
| Dried rosemary | 1 Tablespoon | |
| Lemon | 1 , halved | |
| Chicken stock | 1/4 Cup (16 tbs) |
Directions
Pat chicken dry inside and out; sprinkle with rosemary inside and out.
Place one lemon half inside cavity; squeeze juice from other half over chicken.
Truss chicken and place on greased rack in roasting pan.
Roast in 325°F (160°C) oven, tipping pan to let juices run from cavity and basting chicken occasionally, for 2 hours or until juices run clear and meat thermometer registers 185 °F (85°C).
Discard lemon.
Transfer chicken to platter; skim off fat from pan juices.
Add stock to pan and stir over medium heat to scrape up brown bits; strain and serve with chicken.
Place one lemon half inside cavity; squeeze juice from other half over chicken.
Truss chicken and place on greased rack in roasting pan.
Roast in 325°F (160°C) oven, tipping pan to let juices run from cavity and basting chicken occasionally, for 2 hours or until juices run clear and meat thermometer registers 185 °F (85°C).
Discard lemon.
Transfer chicken to platter; skim off fat from pan juices.
Add stock to pan and stir over medium heat to scrape up brown bits; strain and serve with chicken.
Chef
