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Ingredients1 h 15 m servings 438 cals
Original recipe yields 4 servings
- Preheat the oven to 450 degrees F (230 degrees C).
- Pat chicken dry and sprinkle salt on all sides and inside the cavity. Sprinkle with black pepper. Pluck the leaves from 1 spring of rosemary and sprinkle on the chicken. Place the other whole sprig inside the cavity along with garlic and lemon.
- Place the chicken on a roasting rack set inside a roasting pan.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
Per Serving: 438 calories; 25.8 g fat; 4 g carbohydrates; 46.4 g protein; 146 mg cholesterol; 1885 mg sodium. Full nutrition