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Rosemary-Lemon Roast Chicken

"Roast chicken is simply prepared with a garlic, lemon, and rosemary rub before roasting in this wave 2 entree."
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Ingredients

1 h 30 m servings 494 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 494 kcal
  • 25%
  • Fat:
  • 34.3 g
  • 53%
  • Carbs:
  • 2.4g
  • < 1%
  • Protein:
  • 42.5 g
  • 85%
  • Cholesterol:
  • 170 mg
  • 57%
  • Sodium:
  • 226 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Rinse chicken; pat dry with paper towels. Combine garlic and rosemary. Rub chicken inside and out with garlic mixture. Halve and juice lemon. Sprinkle 2 tablespoons lemon juice over prepared chicken. Sprinkle chicken with salt. Place the squeezed lemon halves in body cavity.
  2. Skewer neck skin to back. Tie legs to tail; use 100% cotton string; twist wing tips under back. Place chicken, breast side up, on rack in shallow roasting pan. Insert meat thermometer in center of inside thigh muscle, making sure bulb does not touch bone. Bake, uncovered, in a 375 degrees F oven for 1-1/4 to 1-1/2 hours or until meat thermometer registers 185 degrees F and drumsticks move easily in their sockets, brushing occasionally with drippings.

Footnotes

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Reviews

Read all reviews 11
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This chicken came out PERFECTLY! I had about a 4 lb chicken and made a couple alterations to the recipe. I mixed the garlic and rosemary with a little melted butter, less than 1 tbs., and rubbed...

The ultimate keep-it-simple recipe. I made this for dinner last night, paired with a simple sage dressing and white wine gravy. The only tweak I made was to add a little thyme to the rosemary, ...

I doubled the garlic. I used a mortar and pestle to grind the rosemary and garlic (and salt & pepper) with 1 Tbs. olive oil then rubbed under the skin of the chicken as well as the outside; it ...

Wonderfully flavorful! Very easy! Will make again and again!

Delicious yet so simple. I like a stronger flavor so I doubled the rosemary and garlic and made a rub with the salt. It's a big hit in our family!

Tasty! Next time I'll stuff the chicken with extra garlic cloves and rosemary sprigs.

I cooked the prepared chicken on the rotisserie and it was absolutely wonderful. I personally don't use much salt, so I omitted it and I think it tasted great without the salt.

It was great. Very moist and flavorfull. I hate not having spell check!

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