I got home totally exhausted after a day spent in the hot Texas sun collecting donated school supplies for Stuff the Bus and decided what I really needed was an easy prep way to cook the chicken sitting in the fridge. I grabbed a bunch of rosemary from the garden and headed inside to create this delicious dish. I served it with roasted sweet potatoes and sauteed spinach.
Alden loved the chicken and Meredith got to try sweet potatoes for the first time! She really enjoyed them! (For the sweet potatoes, I just washed them, wrapped them in aluminum foil and put them in the oven directly on the rack next to the roasting pan for the chicken. They cooked the same amount of time.)
- 1 whole chicken, rinsed and innards removed
- 2 tbsp olive oil
- 1 tsp Tony Chachere’s seasoning
- 5 large springs of rosemary
- 1 whole lemon
- Preheat oven to 350 degrees.
- Rub chicken with olive oil and place in a roasting pan.
- Slice lemon in half and squeeze juice on top of the chicken.
- Stuff the lemon halves inside the chicken.
- Rub the Tony Chachere’s on the chicken.
- Chop up 1 sprig of rosemary and sprinkle on top of chicken.
- Stuff the other springs of rosemary inside the chicken with the lemon.
- Bake for 1 1/2 hours.
- Rest for 5 minutes before removing lemon and rosemary and slicing chicken.
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