Learning how to roast chicken sounds intimidating, but you don’t need to fret. The Taste of Home Test Kitchen has the tips and tricks you need to make roast chicken taste just as good as Mom’s. The result is a juicy, tender, golden brown roast that’s perfect when paired with roasted vegetables and a crisp side salad. It’s a dinner worthy of a special occasion, but it also works as a weeknight dinner
Ingredients
- 2 to 3 medium lemons
- 2 fresh rosemary sprigs
- 1 roasting chicken (5 to 6 pounds)
- 1 tablespoon olive oil
- 2 tablespoons minced fresh rosemary
- 1 tablespoon coarsely ground pepper
- 1-1/2 teaspoons salt
Instruction
- Finely grate enough zest from the lemons to measure 2 tablespoons; set aside. Coarsely chop 2 lemons; place chopped lemons and rosemary sprigs inside the chicken cavity; tie legs together with kitchen string if desired. Save the remaining lemon for another use.
- Place chicken on a rack in a shallow roasting pan; brush with oil. Combine the minced rosemary, pepper, salt and lemon zest; rub over chicken.
- Bake, uncovered, at 350° until a thermometer inserted in thickest part of thigh reads 170°, basting occasionally with drippings, 2 to 2-1/2 hours. (Cover loosely with foil if chicken browns too quickly.)
- Let stand for 15 minutes before carving. Discard lemons and rosemary sprigs.
