Lemon Rosemary Roast Chicken
Servings 8 servings
Calories 289kcal
Ingredients
- 1 6 lb whole roasting chicken pat dry
- 1 tsp garlic salt or table salt
- 1 tsp freshly cracked black pepper
- 4 Tbsp butter melted
- 1 large lemon cut into 4 wedges
- 1 large onion cut into wedges
- 3 sprigs fresh rosemary
- 3 garlic cloves, peeled
- 1 16 oz package baby carrots
- 4 medium potatoes 1/2 inch slices
- 2 ribs celery cut into 3 inch pieces
Instructions
- Preheat oven to 425°F. Spray a large 2 inch deep baking pan with cooking spray.
- Brush chicken inside and out with butter. Season with salt and pepper.
- Stuff chicken with lemon, 1/2 onion, garlic cloves and 2 sprigs rosemary. Tie legs with cooking twine and tuck wings under.
- Arrange vegetables in pan. Center chicken on top. Season any vegetables not covered by the chicken with additional salt and pepper.
- Place into the oven, baking for one hour. Check top for browning and lay foil loosely on top, if needed. Bake for an additional 30 minutes or until juices run clear from thigh and leg portions.
- Rest tented with foil for 20 minutes then carve and serve.
Nutrition
Serving: 1serving | Calories: 289kcal | Carbohydrates: 22g | Protein: 23g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 616mg | Potassium: 739mg | Fiber: 3g | Sugar: 2g | Vitamin A: 244IU | Vitamin C: 30mg | Calcium: 27mg | Iron: 1mg