Lemon Rosemary Roasted Chicken

Today so many people buy their roasted chicken from the big box stores, (and yes I am also one of those, that when strapped for time, will pick up a $5 to $8 roasted bird and add homemade sides for a quick dinner).  But, with some time, I can prepare a much juicier, and better tasting oven roasted chicken for less money.  And I get to decide what flavors my chicken will have, I don't have to settle for what's available.  Tonight, we're having lemon rosemary chicken.  I buy whole chickens when they are on sale, (and on sale I mean in the range of less than 75 cents a pound.  I will usually get my chickens around 66 to 69 cents a pound and then I will buy 4 or 5 for the freezer).  Tonight, I'm going to fix a nice 8 pound roaster that was on sale for 58 cents a pound, (we will easily get 3 or 4 meals from this one bird)!

You will need:
1 nice size roasting chicken
l lemon
a couple springs of rosemary
kosher salt
fresh ground black pepper
onion powder
garlic powder
olive oil
(you can substitute the lemon and rosemary with any flavors you like)

Preheat your oven to 375 degrees

First grate the rind from the lemon

Next, slice the lemon in thin slices

Strip the rosemary from the stems, and cut into small pieces.

In a small bowl, combine, 1 Tablespoon of fresh ground black pepper, 1 Tablespoon of kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder.

Add the lemon zest.

Add the chopped rosemary. Stir together well.

Make sure to remove the neck and giblets from the inside of the chicken, (save these for making chicken broth later).   Pat the exterior of the bird dry.

Place about 2 Tablespoons of kosher salt in your hand.

Rub the salt all over the inside of the bird.

Now gently run your hand under the skin of the bird and loosen it from the meat.

Don't forget to do the thighs and legs.

Using 1/2 of the herb mixture, spread it between the skin and meat of the chicken.  This will give the meat of the chicken that wonderful herb flavor.  Don't forget the thighs and legs.

 Now lays some lemon slices on top of the herb mixture.

If you have any lemon slices left over, throw them inside the chicken cavity.

Now tuck the chicken wings under the front of the bird, (this way they don't burn).

Pull the skin closed over the back end of the bird to seal close the meat and the cavity, (I use a toothpick to keep the skin closed.

Now drizzle a small amount of olive oil over the chicken and rub it into the skin, (this will give you a nice brown crispy skin).

Spread the rest of the herb mixture on top of the olive oil.

Bake the chicken in the 375 degree oven until the chicken is completely cooked, (usually 1 1/2 to 2 hours).  Because my bird is to large, it will take about 2 hours.  A thermometer is best if you're not sure if the inside is done.

It's been 2 hours, the chicken is done,and it has a nice golden exterior and the interior is well cooked.  I removed the chicken from the oven and let it set for 10 minutes so the juices could redistribute in the bird before I cut into it.   Make sure to remove the lemon slices as you cut your chicken.

These chicken pieces are so juicy, and the lemon flavor is wonderful!!

Tonight we are having our chicken with some noodles and creamed spinach.

And remember, you can change up the herbs and make the chicken a different type every time you roast one.  And the whole house smells wonderful from the chicken cooking in the oven.  Give it a try, your family will love having chicken made at home.

Enjoy !