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Roasted Chicken

Roasted Chicken
YIELDS
4 servings
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Ingredients

1 3
lb(s) whole chicken (about 1.5 kg) (1)
2
sprig fresh rosemary (2)
2
lemons
1
tsp lemon zest (5ml)
1
Tbsp chopped parsley (15ml)
1
tsp minced garlic (5ml)
2
bay leaves
3
Tbsp butter, melted (45ml)
salt and freshly ground black pepper
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Directions

Step 1

Preheat oven to 425F/220C.

Step 2

Using kitchen scissors cut along both sides of the backbone and remove it. Trim skin and remove excess fat.

Step 3

Press down on the breastbone to flatten the chicken.

Step 4

Zest lemon, slice lemons and place in casserole. Top with bay leaves and rosemary.

Step 5

Combine parsley, lemon zest and garlic. Tuck under skin on one side of breast.

Step 6

Brush butter on both sides of chicken and season with salt and pepper. Tuck wings under breasts and place in metal baking dish.

Step 7

Roast in oven for 45 minutes, or until golden brown and juices run clear and internal temperature reaches 170F/80C.

Step 8

Remove from oven and tent with foil for 10 minutes. Cut 2 leg and 4 breast portions.

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