Rosemary Lemon Chicken |
It's so easy and uber-delicious. I was even able to impress my mother-in-law with this one!
Ingredients
- 1 fresh or thawed chicken (whatever size you prefer)
- 2 lemons
- 2 sprigs of fresh rosemary
- 1/2 cup of white wine
- 2 T of butter
- salt and pepper
Directions
1. Preheat over to 425° F.
2. Squeeze out the juice of one lemon all over the chicken. Salt chicken all over and add pepper.
3. Put a bit of the butter on top of chicken and on each thigh.
4. Stuff cavity with remaining lemon quartered and sprigs of rosemary.
5. Let chicken stand on counter for 2 hours or in fridge over night.
6. Cover chicken with foil and bake for 40mins.
7. Remove the foil and pour the white wine over the chicken.
8. Return to the oven uncovered and reduce heat to 325° F until chicken is cooked. Internal temperature should be 180° F.Use drippings for sauce.
Hot Topics
Who's Online
Become a Fan
Follow Us
olga | April 13, 2010 at 12:31 pm - §
About how long in term of minutes/ hours should the chicken cook after temp is decreased to 325? This would be more helpful than the internal temp if there is no way to test the temp....thanks.