Roasted Whole Chicken

(from kaylam2001’s recipe box)

Categories: main - poultry

Ingredients

  • one whole chicken
  • 2 or 3 lemons
  • dry white wine
  • fresh rosemary
  • salt
  • pepper
  • olive oil

Directions

  1. THE NIGHT BEFORE:

  2. Rinse and dry the bird inside and out

  3. Place it in a large bowl or pot

  4. Pour some olive oil over the whole thing (don’t be shy! it will be great for basting)

  5. Make sure it’s well coated with the olive oil

  6. If you have some good DRY white wine, pour in about 3/4 cup (optional)

  7. Squeeze the juice of 1 1/2 lemons over the whole bird

  8. Rub the cut face of the lemons over the skin of the bird

  9. Coat inside and out GENEROUSLY with salt and black pepper

  10. Put the cut lemons inside the bird

  11. Sprinkle generously with fresh rosemary

  12. Put the breast side down in the pot

  13. Cover and refrigerate overnight

  14. -

  15. THE NEXT MORNING

  16. Remove from frig 30 minutes before putting in the oven (keep it covered)

  17. Preheat oven to 450

  18. Place bird on rack

  19. Baste with marinade

  20. Place it in the oven

  21. Roast for 30-60 mins until skin is starting to brown

  22. -

  23. Turn down heat to 300

  24. Baste and return to oven

  25. Continue basting every 30 minutes or so

  26. The chicken is done when internal temp is minimum 170

  27. Let it rest for 15 minutes before carving

  28. -

  29. (cooking time: allow about 30 mins per pound of bird)

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