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Roast Chicken with Lemon, Garlic, and Rosemary

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"Roast chicken could not be easier - or tastier - than with this recipe. Lemon, rosemary, and garlic help to flavor this gloriously roasted chicken with crispy skin."
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1 h 15 m servings 438 cals
Original recipe yields 4 servings


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  1. Preheat the oven to 450 degrees F (230 degrees C).
  2. 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.
  3. Place the chicken on a roasting rack set inside a roasting pan.
  4. 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).

Nutrition Facts

Per Serving: 438 calories; 25.8 g fat; 4 g carbohydrates; 46.4 g protein; 146 mg cholesterol; 1885 mg sodium. Full nutrition

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