Oven Roasted Rosemary Chicken
Angela (Grammy) Derby
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- 4-5 lb
- whole roasting chicken
- 1/4 c
- 1/8 c
- olive oil, extra virgin
- onion, cut up
- celery stick, cut up
- lemon, sliced
- 1 tsp
- dried rosemary or 1 tablespoon fresh, chopped
- 1 tsp
- granulated garlic or 2-3 cloves fresh, minced
- 1/4 tsp
- salt and pepper
1Heat oven to 350'F. Line bottom of roasting pan with aluminum foil.
2Remove giblets, neck from chicken and cut off extra skin. Rinse chicken under faucet and dry with a paper towel. Place in foil lined pan and tuck wings back under the breast. (I tried, but I couldn't get mine to stay there...oh well.)
3Cut up onion, celery and lemon to fill the cavity.
4Melt butter and olive oil together in a small pan; add seasonings and stir well. Brush over all of the chicken and under wings, etc.
5Cover tightly with aluminum foil and bake for 1 1/2 hours. Remove foil and return to oven to bake an additional 30-40 minutes or until meat thermometer reaches 180' and juices run clear.
6Remove and let set for 20 minutes before slicing.