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Rosemary, Lemon and Garlic Roasted Chicken

rosemary, lemon and garlic roasted chicken Entree Italian
Rosemary, Lemon and Garlic Roasted Chicken
  • Prep 20 min
  • Total 1 hr 30 min
  • Ingredients 12
  • Servings 4

This recipe for grilled is based on the famous Italian pollo arrosto. The difference is that they use a mixture of herbs to rub the chicken before baking and I have stuffed the bird with fresh rosemary and halved lemons. The result, other than the browned skin, is soft and juicy meat. If the chicken breast is upside-down while baking, it will remain humid and succulent rather than dry and hard. The potatoes are cooked in the juice from the chicken and come out delicately smelling of lemon and herbs. If you want to add more salt and pepper to season the bird, feel free to do so, it will be even more delicious. But if you follow this recipe to the letter, I know you'll love the result. If you want to cook the potatoes in an aluminum packet, it will come out delicious as well. I like roasting two chicken at the same time, that way I have the ingredients at hand to create salads or sandwiches. MORE + LESS -

Ingredients

1
chicken (3 lb)
1/3
cup olive oil
Salt and pepper
Sprigs of rosemary
1
lemon cut in half
2
slices of lemon
1/2
cup white wine or water

Potatoes

1 1/2
lb red potatoes, unpeeled
1/2
lemon, thinly sliced
10
garlic cloves, unpeeled
Salt and pepper
2
tablespoons olive oil

Directions

Hide Images
  • 1
    Wash the chicken inside and out and dry with paper towels.
  • 2
    Rub with olive oil and sprinkle salt and pepper. Place two rosemary sprigs inside with half of the lemon slices. Place two sliced of lemons under the chicken.
  • 3
    Place the chicken in a casserole upside-down.
  • 4
    Cut the potatoes in halves or in quarters and place them in a bowl. Combine with the slices of lemon, garlic, salt and pepper and sprinkle with olive oil. Accommodate around the chicken.
  • 5
    Bake for 35 minutes. Flip the chicken so it is now facing up and bake until it has browned and cooked, about 25 minutes.
  • 6
    Serve with the potatoes.
  • Cook carrots, asparagus, sweet potatoes or sprouts instead of or with the potatoes.

Expert Tips

  • Add a tasty green salad as a side.
  • The leftovers can be used in sandwiches or ravioli.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • This recipe for grilled is based on the famous Italian pollo arrosto. The difference is that they use a mixture of herbs to rub the chicken before baking and I have stuffed the bird with fresh rosemary and halved lemons. The result, other than the browned skin, is soft and juicy meat. If the chicken breast is upside-down while baking, it will remain humid and succulent rather than dry and hard. The potatoes are cooked in the juice from the chicken and come out delicately smelling of lemon and herbs. If you want to add more salt and pepper to season the bird, feel free to do so, it will be even more delicious. But if you follow this recipe to the letter, I know you'll love the result. If you want to cook the potatoes in an aluminum packet, it will come out delicious as well. I like roasting two chicken at the same time, that way I have the ingredients at hand to create salads or sandwiches.

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