Chicken w/ rosemary and lemon
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Chicken |
| 8 | Sprigs rosemary, 3-inches | |
| . long | ||
| ½ | Lemon, thinly sliced | |
| ½ | cup | Our Thyme Garden Rosemary |
| . Garlic Herbal Oil | ||
| Sprig of rosemary for | ||
| . basting | ||
Directions
Preheat the oven to 450øF.
Rinse the chicken with cool water and pat dry with paper towels.
Place the rosemary and lemon slices in the cavity of the chicken and set the chicken on a rack in a roasting pan. Brush well with the oil, using a sprig of rosemary as a basting brush. Place the chicken in the oven and immediately lower heat to 350øF. Cook for about 1 hour and 20 minutes (about 20 minutes per pound), basting frequently with the pan drippings and the herbal oil. The chicken is done when it is well-browned and the leg joint moves easily.
Our Thyme Garden products are available from the company by calling ... .. 1 (800) 482-HERB or 1 (800) 482-4372 Nutrition information: per serving: 379 calories; ?g protein; 27g fat; ?g carbohydrates; 101mg cholesterol; 97mg sodium ** Fort Worth Star Telegram - Food section - Wednesday 10 May 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 05-16-95