Lemon Rosemary Chicken
- Ready In:
- 2hrs 20mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 118.29 ml vegetable oil
- 1 lemon, juice of
- 14.79 ml dried rosemary
- 4.92 ml garlic powder
- 9.85 ml salt
- 7.39 ml black pepper
- 2948.35-3175.14 g roasting chickens
- 3 medium yellow squash, cut into 1/2 inch slices
- 3 medium carrots, cut into 1 inch slices
- 2 medium zucchini, cut into 1/2 inch slices
- 10 small red potatoes, cut into quarters
directions
- In a big bowl, add the oil, lemon juice, rosemary, garlic powder, salt, and pepper; whisk to mix well.
- Place the chicken on a rack in a big roasting pan.
- Rub half of the herb mixture evenly over the whole chicken, inside and out.
- Put the vegetables and potatoes in the bowl with the remaining herb mixture; toss gently to coat.
- Put the vegetables around the chicken in the roasting pan.
- Cover tightly with foil and bake in a preheated 350 degree oven for 1 1/2 hours; baste chicken and veggies occasionally with pan juices.
- Take off the foil and bake for 25-30 minutes, or until juices run clear and skin is golden.
- Note: if your chicken is smaller or larger than 6 1/2-7 pounds, adjust cooking time.
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