Roasted Rosemary Lemon Chicken
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Prep Time:
Cooking Time: Servings: 6 |
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Roasted Rosemary Lemon Chicken Recipe.
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Be The First To Review This RecipeIngredients
| chicken | 4 1/2 lbs | giblets removed, & rinsed inside and out |
| lemon | 2 | |
| rosemary | 2 Tbsps | minced |
| thyme | 1 Tbsp | minced |
| kosher salt | 2 Tbsps | |
| black pepper | 1 Tbsp | |
| olive oil | 1/4 cup | |
| white wine | 2 cups |
Directions
- Preheat your oven to 450 degrees.
- Remove the zest from the lemons and mince. Chop the lemons into quarters.
- In a bowl combine the lemon zest, rosemary, thyme, kosher salt, and black pepper. Mix well.
- Drizzle the olive oil all over and inside of the chicken. Rub the lemon mixture all over and inside of the chicken.
- Place the chicken in a rack inside of a roasting rack. Pour the white wine into the roasting pan.
- Place the roasting pan in the oven and roast for 30 minutes. Reduce the heat to 375 degrees and roast for an additional 1 hour or until the chicken reaches an internal temperature in the thigh of 165 degrees.
- Remove the lemons and carefully squeeze out the juice over the chicken.
- Allow the chicken to sit for 10 minutes before serving.
