Thursday, July 28, 2011

Roasted Chicken with Rosemary

1 chicken
1 tsp sea salt
2 tsp freshly ground black pepper
1 White Onion (Quartered)
1/2 lemon
7 cloves of garlic
6 fresh rosemary sprigs
1 tbsp lemon zest
olive oil

  • Rub the chicken all over inside the cavity and outside on the skin with salt, ground pepper and lemon zest. Leave it in the fridge for atleast few hours or overnight.
  • Preheat oven to 375 degree F or 190 degree C.
  • Take the chicken out of the fridge and rub it all over with olive oil. 
  • Now stuff the chicken cavity with the garlic cloves, onion, lemon and rosemary, then put the chicken into a roasting tray and cook in the preheated oven for around 45 mins to 1 hour or until the juices run clear
  • Remove the chicken to a plate. 
  • Let the chicken rest for atleast 15 mins before carving.

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