Lemon Rosemary Roasted Chicken Recipe:
Serves: 4 to 6
Cook time: 1 hour, 45 minutes
1 (5 lb) whole chicken
2 tablespoons olive oil
2 teaspoons kosher salt
2 teaspoons pepper
4 carrots, chopped into large pieces
2 red onions, quartered
1 bunch parsley
1 bunch rosemary
- Preheat oven to 425 degrees. Line roasting pan with carrots and onion. Set aside.
- Wash chicken and pat dry. Drizzle chicken with oil liberally. Salt and pepper inside and out. Place rosemary and lemon inside the cavity. Truss the legs together by looping the twine around both legs of the chicken and pulling them together. Secure by forming a knot in the twine.
- Place chicken in roasting pan on top of the vegetables. Roast for 20 minutes or until you can see the chicken has started to brown. Reduce temperature to 375 and cook until done for approximately 1 hour.
- Remove chicken from oven and test for doneness with thermometer. Rest for 15 minutes and serve.
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This article is part of Mix It Up, an editorial series created in collaboration with AOL's Kitchen Daily and Huffington Post. It is dedicated to making the lives of mothers easier through articles, videos and slideshows focused on simple and creative solutions to everyday challenges. From healthy recipes to exciting ideas for a more balanced lifestyle, this section aims to become a resource for moms everywhere.