Dinner for 8

Oven-Roasted Chicken

Name: Oven-Roasted Chicken
Total time: 100 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 1 roasting chicken; salt and pepper to season; 2 tbsp fresh rosemary; 1 lemon or lime; zest of lemon; 4 tbsp 1/2 stick of butter; 4 cloves garlic; 1/2 head garlic; 2 carrots; 1 large potato; 4 tbsp olive oil; 5 sprigs rosemary

A whole chicken roasts with rosemary, garlic, lemon, carrots, and potato under a crisp, buttery skin.

$0.71per serving $

100 minstart to table

8servings

Mexican Gluten-free Budget Family Dinners Cold-weather comfort Winter

Ingredients

1 roasting chicken
salt and pepper to season
2 tbsp fresh rosemary
1 lemon or lime
zest of lemon
4 tbsp 1/2 stick of butter
4 cloves garlic
1/2 head garlic
2 carrots
1 large potato
4 tbsp olive oil
5 sprigs rosemary

Steps

Heat the oven to 425 F and pat the roasting chicken dry.
Mash the butter with the chopped rosemary, lemon zest, minced garlic, salt, and pepper.
Rub the butter mixture over and under the chicken skin, then place lemon, half-head garlic, and rosemary sprigs inside the cavity.
Toss the carrots and potato with olive oil, salt, and pepper, then arrange them around the chicken in a roasting pan.
Roast for 75 minutes, basting once, until the thickest parts reach 165 F.
Rest the chicken for 10 minutes before cutting.

Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.