The Best Sunday Rosemary Lemon Roasted Chicken
From rosemaryblue 16 years ago
Ingredients
- 1 large lemon shopping list
- 1-3 pound broiler-fryer shopping list
- 1 tablespoon olive oil shopping list
- 1 tablespoon *Creole* seasoning (Emeril's recipe below, or can use your favorite creole seasoning) shopping list
- 1 tablespoon chopped fresh or dried rosemary shopping list
- NOTE: I have a very large rosemary bush, and I break off some pieces about 5 inches long, and put in cavity of chicken with the lemons shopping list
- EMERIL'S creole seasoning shopping list
- 2 1/2 tablespoons paprika shopping list
- 2 tablespoons salt shopping list
- 2 tablespoons garlic powder shopping list
- 1 tablespoon onion powder shopping list
- 1 tablespoon black pepper shopping list
- 1 tablespoon cayenne pepper shopping list
- 1 tablespoon dried leaf oregano shopping list
- 1 tablespoon dried leaf thyme shopping list
- Combine all ingredients thoroughly and store in an airtight container. Makes about 2/3 cup. shopping list
How to make it
- Cut lemon in half, squeeze juice over chicken
- Put lemon halves in cavity of chicken
- Brush oil on chicken
- Sprinkle with Creole seasoning and rosemary
- Place chicken in a roasting pan, no lid
- Bake at 400 degrees for about 45 minutes to 1 hour. I usually bake it for about an hour
- Meat thermometer inserted in thigh should register 180 degrees
- NOTE; I baste occasionally with pan drippings
- This is very succulent and delicious
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