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Lemon, Rosemary and Garlic Roast Chicken

Featured in the Honolulu Star-Bulletin on March 3, 2010.

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Ingredients:

Lemon, Rosemary and Garlic Roast Chicken

  • 1 whole chicken, about 5 pounds
  • salt to taste
  • freshly ground black pepper
  • 2 lemons, one thinly sliced and one halved
  • 2 medium onions, peeled and halved
  • 8 cloves garlic, peeled
  • 1 bunch fresh rosemary
  • 1 teaspoon olive oil

Directions:

  1. Rinse the chicken inside and out with cold water.
  2. Pat dry with paper towels.
  3. Season the cavity of the chicken with salt and pepper and line it with the lemon slices.
  4. Add the onion halves, garlic and rosemary to the cavity.
  5. Squeeze the juice from the lemon halves all over the chicken and stuff the lemon halves into the cavity.
  6. Place the chicken on a rack in a roasting pan.
  7. Drizzle the olive oil over the skin and rub in.
  8. Roast the chicken at 350°F for 1 1/2 hours or until a thermometer inserted into the thickest part of the thigh registers 180 degrees.
  9. Let the chicken rest for 15 minutes.
  10. Remove and discard the skin before carving.

Makes 9 servings.

Nutrition Information:
Exchanges/Choices 3 Lean Meat 155 calories(55 calories from fat), 6 g total fat (1.7 g saturated fat, 0 g trans fat, 1.4 g polyunsaturated fat, 2.3 g monounsaturated fat), 72 mg cholesterol, 70 mg sodium, 0 g carbohydrate (0 g dietary fiber, 0 g sugars), 23 g protein.

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