Lemon-Rosemary Roasted Chicken
Makes 8 to 10 servings
|1||(6- to 7-pound) chicken, rinsed inside and out, patted dry|
|1||teaspoon olive oil, divided|
|1||teaspoon salt, divided|
|1/4||teaspoon black pepper|
|2-1/2||teaspoons chopped dried rosemary or 2 (4-inch) sprigs fresh rosemary, chopped, divided|
|2||teaspoons butter, softened|
|1||large onion, cut in 1/2-inch slices|
|3/4||cup chicken broth|
|1/2||teaspoon ground sage|
- Preheat oven to 450°F. Rub chicken with 1/2 teaspoon oil. Season with 1/2 teaspoon salt and pepper. Grate 2 teaspoons peel from the lemons; reserve.
- Pierce one of the lemons in several places with knife tip or fork; place in chicken's cavity. Mix 2 teaspoons rosemary and butter to blend. Carefully loosen skin on breast. Gently smooth butter mixture under the skin. Tie legs with kitchen twine, if desired.
- Place onion slices in middle of roasting pan and put chicken on top. Place in preheated oven and cook 45 minutes, then tent breast with foil. Continue cooking 30 to 40 minutes longer or until internal temperature reaches 170°F and chicken is golden brown. Baste with pan drippings every 30 minutes.
- Transfer chicken to cutting board; let rest 10 minutes. Pour pan drippings into liquid measuring cup and remove fat. Squeeze 1 teaspoon juice from second lemon, and add to drippings.
- Return drippings to roasting pan, or transfer drippings to medium skillet; add any drippings from chicken. Add reserved peel, remaining 1/2 teaspoon salt, remaining 1/2 teaspoon rosemary, broth and sage, and simmer on medium-high heat. Stir to scrape up browned bits; continue simmering until sauce cooks down to 1 cup. Carve chicken, and serve with sauce.
Using thick onion slices as a "rack" on which to set the chicken imparts flavor to the drippings. Clean-up is much easier, as well.
|Saturated Fat||11 g|
|Total Fat||39 g|
|Calories from Fat||66 %|
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