Name: Lemon Garlic Rosemary Roast Chicken
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 100 min
Yield: 4
Ingredients: 3.5 - 4 LB whole chicken; 4 lemons juiced = to about 1 cup for marinade; 8 cloves garlic puréed or minced = to 2 tbsp; 1 tbsp rosemary fresh or dried; 1 tbsp italian seasoning; salt to taste; black pepper to taste; 2 tbsp olive or veggie oil; 2 tbsp butter melted; 1 tsp paprika; 1 tsp roasted garlic and herb seasoning I use Mc Cormick brand; 2 lemons wedged used to stuff the chicken; 1 tsp rosemary fresh or dried; 1 whole garlic halved

Method

10 steps

Preheating oven to 350°F
To freshly squeezed lemon juice add oil, melted butter, puréed garlic, Italian seasoning, rosemary, paprika, salt, black pepper and combine.
Slicing remaining 2 lemons into wedges and coating with rosemary. Slicing whole head of garlic.
Taking both rosemary lemon wedges and halved garlic stuff or add to cavity of chicken.
Taking cleaned chicken placing into large zip lock bag, gallon size preferably. Pouring marinade over chicken and closing bag. Tossing chicken around while in bag and coating with marinade sauce all over.
Placing in refrigerator and marinating chicken for about 2 hours.
Removing zip lock bag and placing chicken into roasting pan.
While chicken is roasting add a dash of Mc Cormicks roasted garlic and herb seasoning to chicken juices in pan and baste chicken periodically.
Allowing chicken to roast for about 1 1/2 hours or until chicken reaches an internal temperature of 165°F.
Removing and allowing chicken to rest for about 15 minutes before carving.