Ingredients for Baked Whole Chicken With Rosemary
- 1 (3-4 lb) whole chicken
- salt to taste
- freshly ground black pepper to taste
- 2 sprigs fresh rosemary
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 lemon, halved
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How to Make Baked Whole Chicken With Rosemary
- Preheat oven to 350°F (175°C).
- In a mini chopper, combine 2 sprigs fresh rosemary, 2 cloves garlic, and 2 tablespoons olive oil. Blend until a thick paste forms.
- Clean the whole chicken thoroughly inside and out.
- Carefully loosen the skin from the chicken breast and legs, being careful not to tear it.
- Spread the rosemary mixture evenly under the skin, ensuring the chicken is well coated.
- Gently push the skin back into place.
- Cut one lemon into halves.
- Stuff the chicken cavity with the lemon halves.
- Season the chicken generously with salt and freshly ground black pepper.
- Place the chicken in a roasting pan.
- Roast uncovered for 2 1/2 to 3 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Nutrition Information (Approximate per serving)
Sodium
157 g
Sugar
0g
Fat
109g
Carbs
2g