Prep time: start 3 hours before you want to serve this.
Preheat oven to 350 degrees. Remove giblets and neck from chicken, reserve for
something else. Rinse chicken, drain and pat dry. Working with chicken breast side up,
fold wings toward neck, then fold up and under back of chicken so they stay in place.
Cut lemon in half, squeeze enough juice from one half of lemon to make one tablespoon,
cut remaining lemons into large chunks (I have used reconstituted lemon juice and
substituted limes for the chunks of lemon with no problem)
Place lemon chunks and 2 sprigs of fresh rosemary (or 1 tsp dried) inside body cavity of
chicken. With string, tie legs and tail together. Insert meat thermometer into thickest part
of meat between breast and thigh being careful not to touch thermometer
to bone. Place chicken, breast side up, on rack just large enough to hold chicken in large
open roasting pan
In a cup, mix 2 tbsp fresh minced rosemary (or 2 tsp dried), 2 tbsp olive oil, 1 tsp salt,
and 1/4 tsp pepper. With a pastry brush, brush chicken with mixture.
Cut each potato in half. Place potatoes around rack in roasting pan, drizzle with the 1 tbsp
lemon juice and 3 tbsp olive oil and sprinkle with 3/4 tsp salt and 3/4 tsp pepper. Toss to
Roast chicken in 350 degree oven for 1 hour and 15 minutes, basting chicken and
potatoes with pan drippings occasionally. When chicken turns golden,
cover loosely with
a tent of foil.
Add green beans to roasting pan, toss with potatoes. Roast 1 hour longer, basting chicken
and veggies occasionally with pan drippings, or until meat thermometer reaches 175 to
180 degrees (I find the times to be pretty
reliable; add 15 more minutes if you want to be extra sure). Remove foil during last of roasting and brush chicken again with pan drippings for attractive sheen (this chicken is GORGEOUS!)
To serve, place chicken on large platter, remove the string. Arrange vegetables around chicken. Garnish with rosemary before serving
This chicken is beatutiful, easy , and also easy to cook in quantity. Can be frozen, apparently turns out fine. (according to report from cook who make them in bulk. Doesn't say if she froze the potatoes, too. Green beans, OTOH, can be frozen successfully).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (142g)|
|Recipe Makes: 1|
|Calories from Fat: 3 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 16.6mg||1 %|
|Potassium 556mg||15 %|
|Total Carbohydrate 20.7g||6 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 18g|
|Protein 2.5g||4 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 88
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!