How to Make Lemon Rosemary Chicken

A cozy nutritious meal for your family to enjoy real food with ease. 

Ingredients: 

- 1 tablespoon olive oil. 

- 1 Tablespoon course sea salt. 

- ¼ teaspoon of black pepper. 

- 1 tsp fresh or dried Rosemary. 

- 1 lemon, quartered. 

- 1 onion, quartered and skinned. 

- 4 long carrots. Washed, cut into thirds. 

- 6 potatoes, washed quartered. 

- Whole chicken 

Directions: 

Preheat oven to 350 degrees. 

Be sure your chicken is fully thawed. Remove wrapper from the chicken, carefully drain any liquid from the Preheat oven to cavity. Pat dry. Lay chicken in baking sheet. You can use a roasting pan, a 13x9 or a Dutch oven. 

Rub olive oil over chicken. Squeeze half your lemon over bird, on both sides. Next, stuff the cavity of the bird with the other half of the lemon and onion. Mix your rosemary, salt and pepper together and evenly coat the oiled chicken. Place chicken breast side down in pan to keep white meat moist. Nestle the cubed potatoes and carrots around the chicken. Feel free to add your families' favorite veggies. 

Cover your baking dish with a lid or aluminum foil and roast for an estimated 60 minutes covered, and an additional 30 minutes uncovered. 

For reference bake at 350 for 20 minutes per pound of chicken, followed by 30 an additional minutes. A 4-pound bird will be done in about 60 minutes. Check it with a meat thermometer; in the thigh, you want to measure 165 degrees. Once 

at the right temperature, you can broil for a few additional minutes for the skin to brown and crisp. This is personal preference. Remove from oven and let sit for 15 minutes. Serve and enjoy. 

** Don’t forget to save the bones and drippings from your chicken & veggies to make chicken stock!