And just like that, it’s August. Where did July go? Where did June go? Every year seems to go by faster and faster. I look at my baby who I’m still in disbelief is 2 and I try to freeze the image of his little face in my mind before he grows up a second more. All this makes me realize we need to stop and smell the roses (or maybe some lemon rosemary chicken) once in a while. Enjoying delicious, nourishing food is such a gift, and we all deserve it once in awhile, no matter how busy you are. Lemon rosemary chicken is a way to indulge without a big hassle.
I’ve had friends tell me they don’t like to mess with whole chickens, but boy they sure are economical, and with this recipe, pretty easy to cook. While I like cooking with chicken breasts for many of my recipes, they often cost $8-$10 a package. A whole freakin’ chicken I can get actually cheaper for $6-$7, plus you have dark and white meat. You also have way more leftover possibilities as well, stretching your dollar even more. I think the toughest part for me cooking a whole chicken is ironically just remembering to take it out to thaw in enough time.
If raw chicken makes you squeamish, check out my post on kitchen sanitation. There’s a few tips there on how to prevent the spread of salmonella or other unpleasant germs. If you are new to cooking whole chicken, make sure to remove the giblets while prepping, The good news here is some brands already have the giblets removed, saving you the trouble. I’m all about one pot/pan meals, so this is another easy clean-up recipe. I throw peeled carrots and golden potatoes in with mine to soak up the amazing flavors from the chicken and it’s wholesome, nutrient packed broth
So slow down, relax, and munch on this amazing chicken. It’s a guiltless way to be nice to yourself.
Lemon Rosemary Chicken
1 whole chicken, with giblets removed.
4-5 sprigs fresh rosemary
1-2 lemons halves (1 for inside of chicken, 1 optional for garnish)
2 cloves garlic, minced
Potatoes, chopped (golden, red, or peeled russets all work well)
Carrots, peeled (I used about 8)
1/4-1/3 cup olive oil (I use extra virgin)
Sea Salt and black pepper to taste
- Preheat oven to 400 degrees F. Pull out a large roasting pan.
- Prepare chicken by seasoning cavity with salt and pepper, place in pan.
- Warn the chicken by exclaiming, “pardon me,” then stuff rosemary, one lemon half, and garlic into its cavity.
- Arrange peeled carrots and chopped potatoes around chicken, as many as you desire.
- Drizzle entire thing with olive oil, make sure chicken is coated well (I give mine a little massage…hey, it’s the least I could do at after what I just did to it)
- Sprinkle poultry seasoning over chicken, carrots and potatoes until lightly coated. Season with salt and black pepper to your preference.
- Cover with chicken with lid and throw in the oven. Roast for 1 1/2 hours. If you want to it to come out truly juicy, baste chicken with drippings about every half hour. Chicken is done when internal temp reads 165 degrees or higher.
- Let chicken rest just for a few minutes then carve and enjoy. Garnish with leftover lemon if you wish. Make sure you spoon up some of that nourishing broth all over it!
Let me know how it works out for you!
Remember, if you are in need of nutritional counseling, this dietitian is here to help! Check out http://www.food4success.com for more info on my services. Want to learn how to properly portion carbs? Join us Thursday, August 18th at 6:30pm for my class, Carb Counting Made Easy, held at the office. Contact me for more info!
Until next time!