I didn’t take a picture, but I should have! This chicken turned out to be gorgeous, absolutely delicious and was so easy to make. Just start the chicken about 2 hours before you plan to eat dinner.
- 1 whole fryer (preferably organic)
- 1 lemon
- 2 large springs of fresh rosemary
- 2 tbsp olive oil
- tony chachere’s to taste
Rinse the chicken in running water and be sure the cavity is empty of gizzards, etc.
Rub the chicken with olive oil.
Slice lemon in half and squeeze the juice on top of the chicken. Take the rest of the lemon halves and stuff them inside the chicken.
Place the chicken in the roasting pan and one spring of the rosemary (stem removed) on top of the chicken. Shake some Tony Chachere’ or other seasoning salt on top to taste.
Put the other whole spring of rosemary inside the chicken with the lemon.
Cover the pan with foil and bake at 350 degrees for about an hour.
Remove the foil and increase the heat to 450 degrees.
Bake another 15 -20 minutes to brown the outside of the chicken while you prepare your sides.
We had sauteed spinach, tomatoes and fresh chia bread from the bakery, but you can serve this with anything. It is really good with asparagus topped with lemon juice and rosemary roasted potatoes.
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