I make this roasted chicken recipe whenever we have a formal dinner with one of my husband’s bosses and their families. They love my classic roasted chicken recipe. Most of the time, there is almost nothing left even for a sandwich the next day. And I am just happy whenever that happens because it means the food really is good.
One of our friends over at Wonky Wonderful has this to say about the recipe:
“A whole roasted chicken is definitely one of my go-to comfort meals. Eating it for a dinner is great.”
It’s a classic recipe, therefore it’s really one of those food that will give you comfort. It’s the homey taste associated with it that makes it more special. I think that’s the main reason why this roasted chicken recipe will never run out of style. It’s a household favorite that no one can resist!
Ingredients
5Lb Tyson Whole Chicken
5 Lemons
Fresh Rosemary
1/4 Cup Bertolli Olive Oil
1/2 teaspoon Morton Salt
1/4 teaspoon McCormick Fresh Cracked Pepper
1 Tablespoon Weber (salt free) Chicken Seasoning
Instructions
- Preheat oven to 400°F
- Slice 2 lemons and layer evenly on bottom of large roasting pan or baking dish. Drizzle with olive oil and top with fresh rosemary.**
- Remove giblets from inside chicken. Rinse and pat chicken dry with paper towel. Place chicken on top of sliced lemons, breast side up.
- Mix olive oil, juice of 1 lemon, salt, pepper and chicken seasoning. Pour mixture over chicken and rub in to ensure entire chicken is coated. Sprinkle with more salt and pepper.
- Cut remaining 2 lemons into wedges and stuff inside chicken along with more rosemary.
- Roast for 1-1½ hours. Until legs wiggle loosely, juices run clear and/or a thermometer reaches 165° in the thickest part of the thigh.
- cover chicken with foil towards the end if it begins to get too dark (optional)
- Slice and serve chicken. Drizzle a bit of the pan drippings over chicken.
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Quick Tip: Use rosemary sparingly.
Thanks again to Wonky Wonderful for this amazing recipe
