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Lemon Rosemary Roast Chicken
Source: dLife

Chicken roasted to perfection with a hint of lemon juice and rosemary spice.

Prep Time: 20 minutes
Cook Time: 60 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 14 servings
Amount Per Serving
Calories 2813.2
Total Carbs 0.4 g
Dietary Fiber 0.1 g
Sugars 0.1 g
Total Fat 206.6 g
Saturated Fat 59.3 g
Unsaturated Fat 44.2 g
Potassium 2545.5 mg
Protein 222.6 g
Sodium 885.0 mg
Dietary Exchanges
10 Fat , 5 1/2 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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6 lb  whole roasting chicken
1 tbsp  unsalted butter
1 pinch  salt and pepper
1 each  medium lemons
2 pinch  fresh rosemary
  1. Preheat oven to 450 degrees F.
  2. Take the lemon slices and gently place underneath the skin of the chicken. Massage the chicken with the butter or oil, salt and pepper.
  3. Sprinkle salt and pepper inside the bird and place rosemary sprigs.
  4. Set the chicken breast side up in the pan, on the lower middle rack of the preheated oven.
  5. Roast the chicken for 15 minutes. Take the pan out of the oven and quickly turn the bird on its back. Return to the oven. If the drippings begin to smoke or burn, add 1 cup of water into the bottom of the pan.
  6. After another 15 minutes repeat the same procedure and turn the bird back to breast side up. Baste with accumulated juices. Lower the temperature to 350 degrees F.
  7. Turn the chicken two more times for a total of 4 times and one hour of cooking time. Continue basting every time you turn. The chicken should then remain breast side up until it is done.
  8. To tell if the chicken is done, an instant read thermometer should read 160 degrees F in the breast and 165 to 170 degrees F in the thigh.
  9. Remove the chicken to a cutting board and let it rest for 20 minutes to allow the juices to become reabsorbed.

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