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Rosemary-Lemon Roast Chicken

  • Prep 15 min
  • Total 1 hr 25 min
  • Ingredients 8
  • Servings 4

Ingredients

1
small onion, finely chopped (1/4 cup)
1
clove garlic, finely chopped
1
teaspoon grated lemon peel
1/2
teaspoon salt
1/4
teaspoon dried rosemary leaves, crushed
3/4
teaspoon paprika
1
whole chicken (3 to 4 lb)
Juice of 1 medium lemon (2 to 3 tablespoons)
2008 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
Calories from Fat
180
% Daily Value
Total Fat
20g
31%
Saturated Fat
6g
28%
Trans Fat
1/2g
Cholesterol
130mg
43%
Sodium
420mg
17%
Potassium
390mg
11%
Total Carbohydrate
4g
1%
Dietary Fiber
1g
4%
Sugars
1g
Protein
40g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
8%
8%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 5 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

 

Directions

  • 1 Heat oven to 375ºF. In small bowl, mix onion, garlic, lemon peel, salt, rosemary and 1/4 teaspoon of the paprika. Gently loosen breast skin from chicken with fingers, reaching as far back as possible without tearing skin. Spread onion mixture over breast meat; cover with skin.
  • 2 In small bowl, mix lemon juice and remaining 1/2 teaspoon paprika; rub over skin of chicken. Place chicken, breast side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
  • 3 Roast uncovered 55 to 65 minutes or until thermometer reads 180°F and legs move easily when lifted or twisted. Let stand about 10 minutes.
  • 4 Place chicken on platter. If desired, serve with pan drippings.

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