Roasted Chicken with Rosemary


Serves: 4
Total Calories: 158

Ingredients

1 chicken (3 1/2 to 4 pounds)
2 cloves garlic, halved
4 tablespoons olive oil
salt and freshly ground black pepper
2 or 3 sprigs fresh rosemary
1 lemon, halved

Directions:

1 Place a rack in the center of the oven. Preheat the oven to 350°F. Oil a roasting pan large enough to hold the chicken.

2 Rinse the chicken well and pat it dry. Rub the skin all over with the garlic. Brush with oil and sprinkle inside and out with salt and pepper. Tuck the garlic and rosemary inside the chicken. Squeeze the lemon juice over the chicken. Place the lemon halves inside the chicken cavity. Tie the legs together with kitchen string. Place the chicken breast-side down in the pan.

3 Roast the chicken 30 minutes. Baste the chicken with the accumulated juices. Continue to roast 20 minutes more. Carefully turn the chicken breast-side up and roast, basting occasionally, 30 minutes. The chicken is done when the juices run clear when the thigh is pierced and the temperature in the thickest part of the thigh is 170°F on an instant-read thermometer. If the chicken is not browned enough, turn the heat to 450°F for the last 15 minutes of cooking.

4 Transfer the chicken to a platter. Cover loosely with foil and keep warm for 10 minutes before carving. Serve hot or at room temperature.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 158
Calories from Fat: 124

This Roasted Chicken with Rosemary recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.


More Recipes from the Cook'n in Italy Cookbook:
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Chicken Cutlets Francese
Chicken Cutlets with Basil and Lemon
Chicken Cutlets with Sage and Peas
Chicken Livers with Vin Santo
Chicken Rolls in Red Wine
Chicken Rolls with Anchovy Sauce
Chicken Salad with Two Peppers
Chicken Under a Brick
Chicken in the Style of Roast Pig
Chicken in the Style of the Hunter’s Wife
Chicken with Celery, Capers, and Rosemary
Chicken with Gorgonzola and Walnuts
Chicken with Lemon and White Wine
Chicken with Olives
Chicken with Porcini
Chicken with Prosciutto and Spices
Chicken with Sausages and Pickled Peppers
Chicken with Vinegar, Garlic, and Hot Pepper
Country-Style Chicken and Vegetables
Crusty Broiled Chicken
Devil’s Chicken
Duck Breast with Sweet-and-Sour Figs
Grilled Quail
Lemon Chicken Salad
Marinated Grilled Chicken
Piedmont-Style Chicken Salad
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Quail in the Pan with Porcini
Quail with Tomatoes and Rosemary
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Roasted Chicken with Marsala and Anchovies
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