Lemon-Roasted Chicken with Rosemary

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 400 degrees F (200 degrees C).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Place chicken, breast-side down, in a roasting pan; squeeze juice from 1 ½ lemons over chicken.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Combine sea salt and black pepper in a small bowl; rub all over chicken.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Roll 2 lemons on a cutting board to soften a bit; pierce several times with a fork then place into chicken cavity.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Place the roasting pan in the preheated oven and reduce the oven\xa0temperature to 350 degrees F (175 degrees C); bake for 20 minutes. Flip chicken using wooden spoons or tongs; continue baking until chicken is no longer pink at the bone and the juices run clear, about 1 hour and 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near but not touching the bone, should read at least 165 degrees F (74 degrees C).'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Rest chicken before serving for 10 minutes. Cut remaining 1 lemon into slices. Transfer chicken to a serving dish; garnish with lemon slices and rosemary sprigs. Pour juices from the roasting pan over chicken to make it super juicy.'}

📊 Nutrition Facts

Per serving (4 servings total)