Roasted Rosemary Chicken

1 Medium Lemon
1 1/2 Tbsp. / 25 mL Watkins Garlic & Parsley Grapeseed Oil
3 to 4 teas. / 15 to 20 mL Watkins Rosemary, crushed
3/4 teas. / 4 mL Watkins Lemon Pepper
1/2 teas. / 2.5 mL Freshly-Ground Watkins Sea Salt
1 Whole Broiler-Fryer Chicken (about 2 1/2 to 3 1/2 lbs. / 1 to 1.5 kg)
1 1/2 Cups / 375 mL Peeled and Trimmed Baby Carrots
1 Large Onion, cut into wedges
1 Medium Red or Green Sweet Pepper, cut into 1 inch strips
Watkins Rosemary

Halve lemon and squeeze out 3 tbsp. / 45 mL juice; save lemon halves. Combine lemon juice, grapessed oil, rosemary, lemon pepper and salt; se aside. Wash chicken thoroughly and dry with paper toweling. Season body cavity with additional salt if desired. Place lemon halves in cavity. Twist wing tips under the back and tie drumsticks to the tail with cotton string. Place chicken, breast side up. On a rack in a shallow roasting pan. Brush some of the lemon/rosemary mixture over entire chicken. Insert meat thermometer into center of the inside thigh muscle. Roast, uncovered in a 375°F / 190°C oven for 1 1/4 to 1 3/4 hours or until thermometer registers 180°F / 80°C. Brush roasting chicken occasionally with lemon/rosemary mixture. Meanwhile, combine carrots, onion and pepper strips and place on large piece of aluminum foil; sprinkle generously with additional rosemary. Fold foil into a pouch. Place alongside chicken and bake for 30 to 45 minutes or until carrots are tender. When chicken reaches correct temperature, remove from oven; cover with foil and let stand for 15 minutes before carving (discard skin, if desired) Makes 8 servings.

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