With just 10 minutes of prep time, this simple recipe is great for busy weeknight schedules. The combination of fresh lemon and rosemary makes for a pleasing flavor profile that even picky eaters will enjoy. And the best part? You end up with plenty of leftovers to enjoy throughout the week!
If the thought of preparing an entire roasted chicken seems intimidating, this is the recipe for you! Pair this chicken dish with Butternut Squash Macaroni & Cheese, a 5-Minute Cucumber and Tomato Salad, or Super Tasty Kale Chips.
Lemon Rosemary Roasted Whole Chicken
Servings: 4–6
Ingredients
- 2 tbsp. olive oil
- 2 tbsp. minced rosemary (fresh or dried)
- 2 cloves garlic, minced
- Juice from 1 lemon
- ¾ tsp. salt
- Fresh whole chicken, defrosted
Directions
- Preheat the oven to 375°F.
- In a small bowl, mix together the olive oil, rosemary, garlic, lemon juice, and salt.
- Using clean hands, rub the mixture onto the smooth side of the chicken and place it in a shallow roasting pan.
- Bake for 50–60 minutes, or until the internal temperature reaches 165°F in the thickest part of the chicken.
- Remove the chicken from the roasting pan and place on a carving board. Allow to rest for 10 minutes.
- Slice thinly on the diagonal, and serve. Enjoy!
|
Amount per serving |
|
|
Calories |
288 |
|
% Daily Value |
|
|
Total Fat 22.5g |
29% |
|
Saturated Fat 5.8g |
29% |
|
Cholesterol 81mg |
27% |
|
Sodium 367mg |
16% |
|
Total Carbohydrate 1.7g |
1% |
|
Dietary Fiber 0.5g |
2% |
|
Total Sugars 1g |
|
|
Protein 19.2g |
|
|
Vitamin D 0mcg |
0% |
|
Calcium 28mg |
2% |
|
Iron 1mg |
8% |
|
Potassium 243mg |
5% |
