fitmomtv

the busy mom's fix

Roasted Rosemary & Lemon Chicken Recipe

Share & lose 5lbs. šŸ˜›Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Pin on Pinterest
Pinterest
Share on Google+
Google+
Email this to someone
email

Whole Roasted Rosemary and Lemon Chicken
Eat fit on a “lean” budget
Feeds 2-4 on $7

Ingredients:

1 Whole Chicken
4 Medium Russet Potatoes, scrubbed and peeled
5 Large Peeled Carrots
2 Stalks Celery
1 Lemon, halved
1 Head of Garlic
1 Tbs. Olive Oil
1 Tbs. fresh or dried Rosemary, finely chopped
Salt & Pepper

Directions:

Preheat oven to 400 degrees. Remove chicken from refrigerator let sit out a few minutes to take chill off. Peel carrots and potatoes. Rinse and strip and dice celery. Chop into large pieces. Place in medium size oven safe pan, slightly larger than the chicken. Lightly hit garlic to separate cloves and remove skin. Ā Add potatoes, garlic and veggies to pan. Rinse chicken inside and out, pat dry and remove giblets. Rub chicken skin with oil, add salt and pepper. Place rosemary and lemon halves into chicken cavity. Ā Place chicken on top of veggies in pan.

Put in oven: 20-25 minutes per pound of chicken. i.e., 4 lb. chicken takes 1 hour 20 – 40 minutes. Using a thermometer inserted into the chicken thigh, remove when it reaches 180 degrees. Remove from oven and cool 15 minutes before carving and serving.

roasted_chicken_wwwfitmomtvcom

Save

Save

Print Friendly, PDF & Email
Kiana FIT Cookingā€ width=ā€œ728ā€ height=ā€œ90
0
Share & lose 5lbs. šŸ˜›Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Pin on Pinterest
Pinterest
Share on Google+
Google+
Email this to someone
email

Leave A Comment

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.