From the kitchen of Lucy Greer: Check out more great recipes from Lucy here: pinterest/GreersMarkets Foolproof Rosemary Roast Chicken Lucy Greer, Greers Ingredients: 3-3.5# whole chicken 1 lemon, halved 10 sprigs, fresh rosemary ½ stick butter, melted 8 oz bag baby carrots 1 onion, thickly sliced 2 T olive oil kosher salt black pepper Preheat oven to 425°. Toss carrots and onions with olive oil and sprinkle with salt and pepper. Spread vegetables out evenly in a roasting pan. Rinse chicken and pat dry with paper towels. Sprinkle inside of chicken with salt and pepper. Stuff the cavity with lemon halves and rosemary sprigs then place on top of vegetables. Brush the chicken with melted butter and sprinkle liberally with salt and pepper. Roast at 425° for 20 minutes and then reduce oven temperature to 350°. Continue to roast for 15 minutes per pound, 50 minutes for 3.5# chicken. Total cooking time for a 3.5# chicken is 1 hour and 10 minutes. Internal temperature should read 160-165° when you remove from the oven. Check that the juices between the thigh and leg run clear. Cover chicken loosely with aluminum foil when removed from the oven and allow to rest for 15 minutes before slicing. Serve sliced chicken with roasted vegetables.
Posted on: Thu, 08 May 2014 13:30:00 +0000
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