Sunday, April 26, 2015

Oven Roasted Rosemary Chicken

Great tasting chicken with very little effort!

Sunday dinner or any day of the week, this makes a terrific meal!  Just serve with your favorite sides and a salad, add rolls and you've got a happy family.

We love chicken in our house, it's one of the most versatile meats to use in so many different and delicious dishes.  This one literally fell off the bone as I was carving it.  It also made a wonderful gravy from all the flavorful juices.

This served us well as a dinner for 4 with a plate of leftovers for sandwiches tomorrow.  Oh, even our dog, Daisy, got a little bowl of chopped chicken after dinner.  She's a good girl and waits patiently while we eat, mainly because she knows it's coming.  Yea, she's spoiled.  Haha!

Remember, you can change up the seasonings to suit your own taste.  Let's say you like more garlic, or it your way.  Make it your own and enjoy the process!


4-5 lb. whole roasting chicken
1/4 cup butter
1/8 cup olive oil
1/2 onion, cut up
1/2 celery stick, cut up
1 lemon, sliced
1 tsp. dried rosemary
1 tsp. granulated garlic
1/4 tsp. paprika
salt and pepper

Heat oven to 350'F.  Line bottom of roasting pan with aluminum foil. 

Remove 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.)

Cut up onion, celery and lemon to fill the cavity.

Melt butter and olive oil together in a small pan; add seasonings and stir well.  Brush over all of the chicken and under wings, etc.

Cover 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.

Remove and let set for 20 minutes before slicing.

"For then shalt thou have thy delight in the Almighty, and shalt lift up thy face unto God."   -Job 22:26

No comments:

Post a Comment