Monday, July 22, 2013

Lemon Rosemary Roasted Chicken

1 whole chicken (4-5 lbs.) ($4.05)
1 large lemon ($.30)
1 1/2 tsp. salt, 1 tsp. black pepper ($.05)
1-2 sprigs of fresh rosemary ($.50)
2 T. olive oil ($.10)

Heat oven to 325F.
1.  Lightly grease a baking dish with 1-2" high sides.
2.  Clean and pat dry the chicken.  Remove liver and gizzards and discard.
3.  Zest the lemon, cut the lemon in half and squeeze the juice of one half of the lemon over the top of the chicken.
4.  Take both halves of the lemon and place those along with the rosemary sprig into the cavity of the chicken.
5.  Rub lemon zest under the skin of the chicken.  Season the chicken with salt and pepper.
6.  Roast at 325F. for 1 hour 30 minutes, or until the internal temperature of chicken reaches 180F.

Yields: 4-6 servings
Cost: $5.00
Cost per serving: $1.25

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