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Roasted Chicken with Lemon and Rosemary

Reprinted with permission from


Contents Ingredients Conversion
1 Broiler Chicken (3 lb/1.5 Kg)
1 tbsp Rosemary, crumbled 15 ml
1 Medium onion cut into wedges
4 Strips of lemon peel
1 tbsp Olive oil 15 ml
1 tbsp Fresh lemon juice 15 ml
pinch Salt and freshly ground pepper


  1. Sprinkle cavity of chicken with rosemary and 1/4 tsp (1 ml) of each salt and pepper. Stuff cavity with onion wedges and lemon peels.
  2. Place chicken, breast side up, on a rack in a shallow roasting pan. Brush chicken  with oil.
  3. Drizzle lemon juice over chicken. Sprinkle with 1/4 teaspoon (1 ml) of each salt and pepper.

Roast at 425°F (220°C) for 60-70 minutes or until a meat thermometer inserted into chicken register 180°F (82°C). Transfer chicken to a platter and cover with foil. Let stand for 10 minutes before carving.

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