• 1serving

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, C
MineralsNatrium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 -- (5- to 6-pound) chicken

  2. 1 Lemon - halved

  3. 1 Fresh rosemary sprigs - up to

  4. 1/2 teaspoon 2 1/2ml Salt

  5. 1/2 teaspoon 2 1/2ml Pepper

Instructions Jump to Ingredients ↑

  1. Trim excess fat from chicken, and place, breast side up, on a rack in a broiler pan.

  2. Squeeze juice of 1 lemon half over chicken and remaining lemon half into chicken cavity. Place lemon halves and rosemary in cavity. Sprinkle chicken with salt and pepper.

  3. Bake at 250 for 4 hours. Makes 6 to 8 servings.

  4. Rules for Roasting uRoasting chicken at a high temperature (450F) for a short time, then lowering the temperature for the remaining cooking time seals in the juices and keeps the chicken moist and tender.

  5. While you can also roast a broiler-fryer with good results, chickens specifically for roasting are labeled "roasting broilers." These birds generally weigh more and are meatier and more succulent.

  6. If you are roasting a broiler-fryer (which normally weighs approximately 3 pounds), decrease baking time by about 45 minutes. uLet roasted chicken stand for 10 minutes after removing it from the oven.

  7. This standing time "sets" the juices and makes for a more flavorful bird. uRoast chicken on a rack in a broiler pan so fat can drip off and away from the bird.


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