ESBS: Lemon & Rosemary Roasted Chicken
…aka the most delicious, moistest (if that’s a word), most flavorful chicken in all the land. This chicken had more flavor than even the BEST store bought rotisserie chicken. I’m not playin’ either friends, this chicken is what legends are made of.
I know, it just looks like a normal roasted chicken, but trust me on this, it’s goooood (said in my best Jim Carrey inpression). As delicious as this chicken is, it’s almost impossible to get a “sexy” photo of it. Some food photographs really well, like this cheesecake or these chick peas, however, some food doesn’t, like this chicken and this beef stroganoff. But don’t let the photo fool you, this chicken is JAM PACKED with the most incredible flavor you’ve ever had in a roast chicken.
The key to this award winning (one day?) chicken’s moistness and lemony zing is the murky, gross looking gravy the bird sits in. I realize it may not look pretty, but I photographed it for a reason. For one, this is what the gravy is supposed to look like, so don’t worry! To get a thicker, browner gravy (like the kind you use on your Thanksgiving turkey) you need to mix it with flour. Secondly, that is NOT discard! Don’t think that because the chicken is done, you need to get rid of the gravy. In addition to basting the chicken ever 20 or so minutes while it roasts, you need to baste it when it’s done too and let the chicken absorb the gravy while it cools down. Plus, for added moisture & flavor, pour a little of the gravy onto the sliced pieces of chicken breast!
What You’ll Need:
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1 5-6 pound roasting chicken
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2 lemons, 1 sliced and 1 juiced
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2 cloves of garlic, crushed
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2 tablespoons of butter, softened
- 2-3 tablespoons of rosemary
- Dashes of salt and peper
How to Make It:
- Preheat oven to 425 degrees. Remove giblets from chicken and thoroughly rinse. Place on slightly greased roasting pan.
- Liberally salt and pepper inside of chicken. Place 1 whole lemon, 1/2 rosemary and 2 garlic cloves into the cavity of the chicken (where the gross giblets were hiding).
- Rub outside of chicken with the butter. Sprinkle with salt and pepper and remaining rosemary. Using the juice of 1/2 lemon, spritz the top of the chicken. Be sure to spritz a little into the cavity. Use the remaining second half of the lemon as garnish on the roasting pan (this will give the gravy a bit of a citrus flavor).
- Roast for 1 1/2 – 2 hours, being sure to check on the chicken every 20 minutes or so to baste with the gravy.
- To ensure chicken is completed, gently slice into the breast. If the juices run clear, it is finished. If the juices are still pink/red, let roast a bit longer.
- Let chicken cool in juices for about 10 befores before you slice. Serve with an additional spritz of lemon juice & fresh rosemary for garnish!
I served this beast alongside my watermelon & feta summer salad & low fat mashed potatoes!
I wish I would have taken pictures of the chicken all fancy like on a serving platter, but we kinda just DOVE right in. As in, as soon as E walked in the door I gave him the knife and said “carve er’ up!”
One day we’ll get classy, one day.
Nutrition information per 4 ounce slice: 180 calories, 8 grams of fat, 25 grams of protein and 0 grams of carbohydrates.
You are right some foods just photograph better