Ingredients for Roasted Rosemary Chicken With Lemon Soy Sauce
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How to Make Roasted Rosemary Chicken With Lemon Soy Sauce
- Preheat oven to 350°F (175°C).
- Remove giblets and neck from chicken. Rinse chicken inside and out under cold running water and pat thoroughly dry.
- Place chicken breast side up on a rack in a shallow roasting pan.
- In a small bowl, whisk together 1/4 cup Kikkoman soy sauce, 2 tablespoons lemon juice, 1 tablespoon olive oil, 2 tablespoons chopped fresh rosemary, and 1 clove minced garlic.
- Brush the chicken cavity and skin generously with the soy-lemon mixture. Place two lemon halves inside the chicken cavity.
- Roast for 1 hour and 45 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 185°F (85°C). Baste the chicken with the remaining soy-lemon mixture every 30 minutes.
- Remove chicken from oven and let rest for 10 minutes before carving. Serve with your favorite sides like lemon rice and roasted vegetables.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
3g
Fat
71g
Carbs
1g
