Lemon Roasted Chicken

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds flavor.

whole chicken

💰Cheaper: chicken thighs

Chicken thighs are cheaper and remain juicy.

chicken broth

💰Cheaper: water + bouillon cubes

Using bouillon cubes is a cost-effective alternative.

fresh rosemary

🥗Healthier: dried rosemary

Dried rosemary is more accessible and has a longer shelf life.

Choose a nice plump, free-range chicken, around 3 to 4 pounds.

Pat the chicken dry and tuck the wings underneath.

Season the chicken generously with salt inside and out.

Zest the lemons and place the zest underneath the skin of the chicken.

Stuff the cavity of the chicken with the lemons and garlic.

Add rosemary into the cavity of the chicken.

Tie the legs of the chicken to keep its shape during roasting.

Dress the vegetables (onions, carrots, potatoes) with olive oil and salt.

Add white wine to the vegetables to help steam the chicken.

Rub olive oil over the chicken before roasting.

Preheat the oven to 375°F (190°C).

Place the chicken in the oven and roast for about 1.5 hours, checking with a meat thermometer to ensure it reaches 165°F (74°C).

Baste the chicken once or twice during roasting and add liquid to the pan to keep it moist.

Let the chicken rest for about 10 to 20 minutes after removing it from the oven.

Plate the chicken with string beans and pour the juices over the top.

Cut the chicken into pieces: remove the legs, wings, and breast, following the bone with a knife.

Serve with the reduced sauce on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens