Rosemary, Lemon & Garlic Stuffed Roast Chicken
Roast chicken can be a nice alternative for the holidays because it takes a lot less time than turkey to cook. This recipe serves four to six.
Best Health magazine, November/December 2014; Image by The Hot Plate
| Servings |
| 4-6servings |
| Servings |
| 4-6servings |
Ingredients
- 1 whole chicken air chilled
- 1 garlic bulb each clove halved
- 1 big sprig fresh rosemary
- 1/2 lemon quartered
- 1 tsp extra virgin olive oil
- Salt and pepper to taste
- 1 pinch red chili flakes
Servings: servings
Units:
|
Ingredients
Servings: servings
Units:
|
Instructions
- Preheat oven to 425°F. Cut off lumps of excess fat from underside of chicken. Rub skin with cut side of garlic, then with the rosemary, lemon wedges and olive oil; don't discard when finished. Season inside and outside of cavity with a little salt and pepper. Stuff with the pieces of garlic, rosemary and lemon that you rubbed the chicken with, and chili flakes.
- Place in roasting pan. Bake for 10 minutes, then turn heat down to 375°F. Cook till juices run clear, about one hour and 15 minutes.
- A meat thermometer inserted into the thickest part of the thigh (but not touching the bone) should read 185°F or 85°C. Let rest 15 minutes before cutting up and serving.
Recipe Notes
Per serving for six: 412 calories, 35 g protein, 29 g fat (8 g saturated fat), 3 g carbohydrates, 1 g fibre, 0 g sugars, 138 mg cholesterol, 130 mg sodium
