Ingredients and Weight:
- 1 whole chicken (about 3-4 pounds)
- 1 lemon, zested and juiced
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh rosemary
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Preparation Time:
15 minutes
Cooking Time:
1 hour and 15 minutes
Difficulty Level:
3 (intermediate)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Remove the backbone of the chicken using kitchen shears. Open up the chicken flat and press down on the breastbone to flatten it.
- In a small bowl, combine the lemon zest, lemon juice, olive oil, rosemary, salt, and pepper. Rub the mixture all over the chicken, inside and out.
- Place the chicken on a roasting rack in a roasting pan.
- Roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C).
- Let the chicken rest for 10 minutes before carving and serving.
Nutritional Information:
- Calories: 250
- Fat: 15 grams
- Protein: 30 grams
- Carbohydrates: 0 grams
Dish Characteristics:
- Juicy and flavorful
- Herb-infused
- Crispy skin
- Perfect for a special occasion or Sunday dinner
User Comments:
- "This chicken is absolutely delicious! The lemon and rosemary flavors are perfect together, and the chicken is so moist and juicy." - Mary S.
- "I'm not a great cook, but this recipe was easy to follow and the chicken turned out amazing. My guests couldn't get enough of it!" - John B.
- "This dish is definitely a crowd-pleaser. It's perfect for a dinner party or holiday gathering." - Susan L.
Special Precautions and Tips:
- Be sure to remove the backbone of the chicken properly. This will allow the chicken to lay flat and cook evenly.
- If you don't have kitchen shears, you can use a sharp knife to remove the backbone.
- To check the internal temperature of the chicken, insert an instant-read thermometer into the thickest part of the thigh.
- Let the chicken rest before carving to allow the juices to redistribute, resulting in a more tender and juicy chicken.
