One Hour Oven Roasted Lemon Rosemary Whole Chicken






This is such a fantastic recipe for anytime of the week. It seems a lot more fancy than it actually is. I cooked this over the weekend for my mom and my boyfriend and they loved it. My mom kept complimenting me on it which is hilarious because she taught me the recipe. No matter how good I think my food is, if my mom is around I always make her taste it and see if its good, she is the true chef of the family!

So first things first on this recipe, if you are easily grossed out, try finding a whole chicken with the "innards" removed. If not just reach in there and get it all out. I found one that had everything removed already from Aldi. If you have time I recommend salting the chicken all over and in the inside. This helps pull the flavor out, just sprinkle salt all over and let sit for about an hour. To cook this chicken I just used a cast iron pan, but you can use a roasting pan as well, I just really love my cast iron as you can tell if you have been following me. Another tip for this recipe is after you have the chicken ready to go before you put it in the oven tie the legs together to keep flavor in.

I am going to add how I cook my asparagus and a recipe for my garlic and chive red skin mashed potatoes. I hope you enjoy this recipe!


Ingredients:

1 whole chicken
1 stick of butter
4 sprigs of rosemary
1 head of garlic
1 tbsp lemon pepper
1 lemon sliced
1 tbsp salt
1 tbsp pepper
1 tbsp Parsley or dried rosemary
twine for legs (optional)

Directions:

  1. Preheat oven to 425 degrees
  2. move oven rack to middle
  3. season chicken all over the outside and inside with salt and pepper 
  4. stuff the chicken with lemon  and with the cloves of garlic, save a couple of cloves and slices of lemon for the outside of the chicken
  5. put 2 of the sprigs in the chicken and 2 on the outside of the chicken
  6. melt 3/4 of the stick of butter and mix in the lemon pepper 
  7. brush the butter mixture all over the top of the chicken breast side up 
  8. tie the legs together
  9. after twenty minutes melt the rest of the butter (1/4 stick) and mix with parsley and drizzle over chicken
  10. roast the chicken for about an hour depending on how thick your chicken is. 
  11. Every twenty minutes scoop the juices from the pan and pour over the top of the chicken 
  12. To see if the chicken is fully done you can use a meat thermometer or cut the chicken through and make sure there is no pink left and it is fully white. 
  13. If it is not completely done, continue to roast for another 15 minutes 




For the Asparagus, I just cut the ends off the fresh asparagus, about the last inch of it. Then I drizzled the asparagus with olive oil (about 1 1/2 tbsp) and seasoned all over with salt, pepper and lemon pepper (about 2 tsp each). Then I mixed the asparagus making sure it was fully coated and roasted for about 35 minutes in the oven.

For the red skin mashed potatoes, get 1 bag of red potatoes, take off only part of the skin of the potatoes, chop the potatoes into large cubes and boil until tinder enough that they are easy to poke with your fork (about 20 minutes boiling). Drain the potatoes and add 1/3 cup sour cream, 1/3 cup milk and 1/2 stick of butter. Mix with mixer until smooth, next add in salt, pepper, garlic powder to taste and 2 tbsp chives. Mix again till well blended and fluffy, enjoy!

Hope you enjoy!!



Comments

Popular Posts