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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Lemon Rosemary Roast Chicken

Source: dLife

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

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 206.6 Fat, 0.0 Fruits, 5.4 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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Servings

Ingredients

6.0
6 lb whole roasting chicken 1.0
1 tbsp unsalted butter 1.0
1 pinch salt and pepper 1.0
1 each medium lemons 2.0
2 pinch fresh rosemary

Directions

Preheat oven to 450 degrees F.
Take the lemon slices and gently place underneath the skin of the chicken. Massage the chicken with the butter or oil, salt and pepper.
Sprinkle salt and pepper inside the bird and place rosemary sprigs.
Set the chicken breast side up in the pan, on the lower middle rack of the preheated oven.
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.
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.
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.
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.
Remove the chicken to a cutting board and let it rest for 20 minutes to allow the juices to become reabsorbed.