Elevate your dinner experience with this mouthwatering Rosemary Infused Roast Chicken. The combination of aromatic rosemary and succulent chicken creates a dish that’s both impressive and comforting.
Rosemary Infused Roast Chicken
- Whole chicken, 4-5 lbs
- Fresh rosemary, 3 sprigs
- Garlic cloves, 4, minced
- Olive oil, 1/4 cup
- Salt, 1 teaspoon
- Black pepper, 1/2 teaspoon
- Lemon, 1, sliced
- Preheat your oven to 375°F (190°C).
- Rinse the chicken and pat it dry with paper towels.
- Combine minced garlic, chopped rosemary, olive oil, salt, and black pepper to create a marinade.
- Rub the marinade all over the chicken, ensuring it’s well-coated.
- Place lemon slices and a few extra rosemary sprigs inside the chicken cavity.
- Truss the chicken and place it in a roasting pan.
- Roast in the preheated oven for approximately 1.5 to 2 hours or until the internal temperature reaches 165°F (74°C).
- Let the chicken rest for 15 minutes before carving.
Total Time: 2 hours and 15 minutes
Yield: 4-6 servings
Nutritional Information: Calories per serving – 350, Protein – 25g, Fat – 20g, Carbohydrates – 10g