Roasted chicken is my “Wow!” dinner. I was always intimidated with roasting a chicken. Then I decided to take the chicken by the wings and just do it. Once I finished my first roasted chicken I realized how easy it is and the payoff is big. The key ingredients are lemon, fresh rosemary, and garlic. The smell is incredible and the flavor melts in your mouth.
Chickens are small enough to cook two at a time in a turkey roasting pan. It is great to cook two so that there are more left overs. I use the leftover chicken throughout the week in other chicken dishes, i.e. Ranch Chicken Pasta, Chinese Chicken Salad, Chicken Tacos, and Chicken Alfredo Soup. Got the idea?
Lemon Garlic Rosemary Chicken
2 whole chickens, between 3-4lbs each
1 large lemon
2 garlic bulbs
1 bunch of Fresh Rosemary
Step 1: Rinse chickens and place in roasting pan.
Step 2: Slice garlic and lemon in half. Wrap rosemary around each 1/2 lemon and stuff inside of chickens cavity. Stuff sliced whole garlic into each chicken.
Step 3: Take a length of bakers twine or non waxed dental floss and and truss the chickens. Place under chicken wings and cross over the tips of wings so that the wings are secured by string. Cross the string over the breast and around the leg bone. Bring together and tie. Refer to photo. I know this isn’t very clear but this step makes the chicken look put together.
Step 4: Cover with tin foil, leave loose so that air can escape. Place in 350° oven and cook for 3 hours (depends on the size of chickens). I remove the foil the last 30 minutes to get a nice brown skin.
The smell in the house is amazing when you roast this recipe. Let chicken stand for at least 15 minutes to allow the juices to absorb.
Yum & You’re Done.