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    You are in: Home / Recipes / Roasted Rosemary Chicken with Lemon/Soy Sauce Recipe
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    Roasted Rosemary Chicken with Lemon/Soy Sauce

    Roasted Rosemary Chicken with Lemon/Soy Sauce. Photo by PanNan

    1/1 Photo of Roasted Rosemary Chicken with Lemon/Soy Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 55 mins

    10 mins

    1 hr 45 mins

    PanNan's Note:

    This was originally a Kikkoman Soy Sauce recipe advertised in a magazine. We really like it. It's great with lemon rice and roasted vegetables.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Remove and discard giblets and neck from chicken.
    2. 2
      Rinse chicken under cold running water; drain well and pat dry.
    3. 3
      Place chicken breast side up, on rack in shallow roasting pan.
    4. 4
      Blend soy sauce, lemon juice, oil, rosemary and garlic.
    5. 5
      Brush chicken cavity and skin thoroughly with mixture, then place lemon halves in cavity.
    6. 6
      Roast at 350 for 1 hour and 45 minutes, or until meat thermometer inserted into thickest part of thigh registers 185, brushing with soy/lemon mixture every 30 minutes.
    7. 7
      Remove chicken from oven and let stand 10 minutes before carving.

    Ratings & Reviews:

    • on April 29, 2003

      55

      WOW! This bird will fly!! The chicken was moist and juicy, and the seasoning was uniquely exceptional. The chicken was absolutely lovely, a nice brown skin. I absolutely recommend this chicken dish to all. Thanks for sharing the recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 14, 2012

      55

      DELICIOUS!!!! I changed this recipe a little (maybe a lot) but I know how good this would be preparing it the way it is written because I've used lemons and rosemary in this way before in roasting a chicken. I just didn't have the ingredients on hand. My changes were: I put a whole lime that had been pierced with a knife inside the cavity instead of 1/2 a lemon. I also used fresh lime juice in the marinade. I didn't have rosemary so I used fresh thyme and finely snipped chives. I took small pats of butter and rubbed it under the skin of the breast and added some of the herbs. After letting the chicken rest and when I finally cut into it, it was so moist and juicy I had juice all over the cutting board, counter top and floor. It's a keeper recipe...thanks for posting it!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 08, 2009

      55

      Last night I made this chicken recipe for my family. I actually cooked it using an upright chicken cooker. It is a round ceramic pan with a well in the middle that you sit the chicken on like a beer can chicken recipe. I coated the chicken in the sauce and then poured the rest in the well. The results were delicious, although a little dry since I think I cooked it a little too long. We used the cooked sauce to pour over the chicken and the rice I made as a side dish. Also, I doubled the recipe and used the sauce to coat chicken pieces that I cooked in a separate oven for about 50 minutes at 350. Everyone loved the chicken pieces even more than the roasted chicken! They were juicy and tender with a fabulous, sticky coating from the sauce. Next time I will probably just use the sauce to make chicken pieces. It was so easy and the results were incredible! Thank you for sharing. :)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Roasted Rosemary Chicken with Lemon/Soy Sauce

    Serving Size: 1 (224 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 710.5
     
    Calories from Fat 480
    67%
    Total Fat 53.3 g
    82%
    Saturated Fat 14.2 g
    71%
    Cholesterol 213.8 mg
    71%
    Sodium 954.3 mg
    39%
    Total Carbohydrate 3.4 g
    1%
    Dietary Fiber 0.8 g
    3%
    Sugars 0.7 g
    3%
    Protein 51.9 g
    103%

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