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Anniversary Dinner Part 3: Rosemary Roasted Chicken


by Marla Murphy November 12, 2014

Why haven’t I been making homemade roasted chickens my whole life?! I cannot believe how simple this was! In the beginning I was a little intimidated at the thought of cooking a whole chicken… will it be dry?... will it be cooked long enough… are these seasonings even going to taste good?!? This recipe was truly painless, as long as you have a therometer your chickens will come out perfectly and now that the trial run is out of the way, I will probably be roasting a chicken every Sunday from here on out for many reasons.
  1. It only takes about 30 -50 minutes depending on the size of the bird
  2. It is way healthier than the store bought sodium/preservative injected chickens
  3. A three pound bird has about 4 generous servings
  4. Use the leftovers for the next days lunch
  5. Shred the cooked chicken, freeze and save it for sandwiches, soups, chicken pot pies or just a raining day when you don’t feel like cooking
  6. You can season it so many ways it would take awhile to get sick of eating them

Have I convinced you yet? I really do think the roasted chicken was the highlight of our dinner and the rosemary made our whole house apartment smell like heaven! Now on to the amazing recipe!! 

Rosemary Roasted Chicken 
Serves 8
The best roasted chicken you will ever eat!! 
Prep Time: 10 min 
Cook Time: 40 min 
Ingredients
  • 3 pound whole roasting chicken
  • 5 sprigs of fresh rosemary
  • 3 cloves of garlic, lightly crushed
  • 1 tablespoon of salt
  • 1 teaspoon of pepper
  • juice from 1/2 a lemon
Instructions
  1. Season the chicken 3-5 hours before roasting, if possible (I even did this the night before). Remove any organs from the cavity, then rub the entire chicken with salt and pepper, including inside the cavity. using your finger separate the skin from the breast of the chicken without tearing it and place 1/2 of a garlic clove and 1 sprig of rosemary underneath the skin. Place the 2 other garlic cloves and the sprigs of rosemary inside the cavity of the chicken. Cover and refrigerate until 1 hour before you are ready to cook the chicken, allowing the chicken to temper or come close to room temperature to allow for even cooking.
  2. Preheat oven to 450 degrees. Just before putting the chicken in the oven, squeeze the lemon juice and place the used lemon in the cavity. Put the chicken into a roasting pan or a cast-iron frying pan and cook for 10 minutes. Then lower the temperature to 350 degrees and continue to cook, turn the pan halfway through cooking to allow the chicken to cook evenly. Place a thermometer into the chicken thigh without touching the bone until the temperature reads 175 degrees. Start checking after 30 minutes of roasting.
  3. Once the chicken reaches 175 remove the chicken from the oven and let cool before craving.
Notes
  1. Even though this recipe sounds laborious, it isn't!! As long as you are prepared a head of time this just might be your new favorite recipe!
  2. Remove the skin to save calories!!
calories: 410
fat: 23g
protein: 47g
carbs: 1g

I know the calories might seem high on this recipe but if you remove the skin you will save: 710 calories, crazy!!!! IMG_6867

Hot and fresh out of the oven, this was definitely a proud moment for me!! IMG_6886

IMG_6907 IMG_7326 A snap shoot of my main course plate!! Tomorrow's post will feature that yummy side dish, Cranberry and Kale Couscous! Love, Marla


Marla Murphy
Marla Murphy

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