Olive Oil Roasted Chicken with Lemon and Rosemary
Simple roasted chicken made with olive oil, butter and bursting with rosemary lemon flavour.
Servings: 4
Calories: 323kcal
Ingredients
- pounds one large chicken around 5-6
- 1/2 cup of salted butter room temp
- 1/4 cup olive oil
- 2-3 tablespoons fresh rosemary
- one lemon
Instructions
- Preheat oven to 350 °F.
- Pat dry the chicken.
- Combine the butter with the oil and rosemary until completely mixed. Rub onto the outside of the entire chicken completely, until coated.
- Slice the lemon in half and place inside the cavity of the chicken, along with any leftover butter mixture.
- Place into a large roaster on a baking rack.
- Roast chicken uncovered in the preheated oven until browned and the juices run clear, about 2 hours.
- The chicken is done when an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads at least 165 ° F.
- Remove from oven and tent with foil, letting it rest for 10 minutes minimum.
- Remove, carve and serve.
Notes
All nutritional values are estimates and not exact.
Nutrition
Calories: 323kcal | Fat: 36g | Saturated Fat: 16g | Cholesterol: 61mg | Sodium: 203mg | Vitamin A: 735IU | Calcium: 10mg | Iron: 0.1mg