Lemon-Rosemary Chicken

Infused with fresh herbs, lemon, and garlic, this roasted chicken is juicy, flavorful, and beautifully crisped—an impressive yet easy main dish for any occasion.

Recipe Information

Total Time:

Yield:

6 servings

Ingredients

½ cup olive oil

¼ cup fresh lemon juice

3 tablespoons chopped fresh rosemary

3 tablespoons chopped fresh parsley

3 tablespoons chopped garlic

1 tablespoon kosher salt

1 tablespoon black pepper

1 3½- to 4-pound roaster chicken

1 recipe Mini Hasselback Potatoes

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Directions

For marinade, in a food processor, pulse oil, lemon juice, rosemary, parsley, garlic, salt and pepper until coarsely chopped and mixed. Place chicken in a gallon-size resealable plastic bag set in a bowl. Pour marinade over chicken; seal bag. Marinate in the refrigerator at least 1 hour or up to 12 hours.
Preheat oven to 375°F. Remove chicken from marinade and place on a cutting board. Tie chicken legs with butcher’s twine; twist wing tips under back. Place chicken, breast side up, on a rack in a shallow roasting pan. Pour any remaining marinade over chicken. Insert an oven-safe thermometer into center of a thigh (not touching the bone).
Roast chicken, uncovered, for 75 minutes or until chicken reaches 165°F. Remove from oven and cover loosely with foil; let stand for 10 minutes before carving.
Serve chicken with Mini Hasselback Potatoes.

Lemon-Rosemary Chicken

Recipe Information

Ingredients

Directions

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Lemon-Rosemary Chicken

Recipe Information

Ingredients

Directions

More Recipes

Related Categories