Roast Chicken with Rosemary2017-08-25
- Servings : 4
- Prep Time : 10m
- Cook Time : 1:10 h
- Ready In : 1:20 h
- 3 ½ lb. whole chicken, preferably free-range
- 3 sprigs of rosemary, chopped
- 3 tbsp. butter
- 1 garlic clove, crushed
- 1 lemon, zested and then halved
- ½ small red chili, seeded and chopped
- 4 medium carrots
- Olive oil
Heat oven to 350 F. Meanwhile, mix together half of the chopped rosemary with 3 tbsp. butter, garlic, lemon zest, and chili. Then, rub the chicken with the rosemary mixture underneath the chicken skin, and the outside of the chicken. Insert the lemons inside the cavity of the chicken.
Place the chicken on a wire rack along with carrots in a roasting tin. Drizzle some olive oil on the chicken and carrots. Sprinkle with remaining rosemary leaves.
Roast for 1 hour and 10 minutes or until juices run clear. Once done, remove chicken from oven and let rest for 10 minutes before carving. Serve with the carrots. Enjoy!
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