Take Back the Kitchen: Alma's Chicken with Rosemary and Lemon
What says "family dinner" more than a roast chicken? I'll tell you what; A REALLY easy roast chicken! As long as you are not squeamish placing lemons into the cavity, this chicken will be the most simple and flavorful that you have made. Adding some potatoes in the casserole dish will allow you to have your side dish already prepared without doing any extra work. Heck, throw in some carrots and you are a true chef! Enjoy!
Chicken with Rosemary and Lemon:
Preheat oven to 425 degrees
1 3 1/2 lb chicken (preferably organic)
1 1/2 lemons, halved
1 tsp salt
1 tsp ground black pepper
1 tsp dried rosemary
drizzle of olive oil
5 medium sized potatoes quartered
optional: 3 carrots, peeled and cut into chunks
In a deep casserole dish, place the chicken.
Take the 3 halves of lemon and insert into the chicken's cavity.
Drizzle the outside of the bird with olive oil and sprinkle with rosemary, salt and pepper.
Surround the bird with the potatoes and carrots if you are using them and drizzle them with olive oil
Bake covered for 1 hour and 15 minutes.
Remove cover and bake for another 15-20 minutes until the skin is golden brown.
Remove and serve immediately.
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