Lemon Rosemary and Garlic Roasted Chicken
- 2 Whole Chickens, pasture raised
- 1/4 Cup Avocado oil
- 2 Whole Lemons, zested and juiced
- 2 T Rosemary, fresh chopped
- 4 Cloves Garlic, minced
- Salt and pepper to taste
Preheat the oven to 400 degree
In a large baking dish place the cleaned and patted dry chicken
Rub avocado (or oil of choice) all over the chicken
Mix together the remaining ingredients and rub over the chicken
Place baking dish in a hot oven roast for approximately 75 minutes or until chicken is completely cooked (this will depend on the weight of your chicken)
Take out of the oven and let sit 10 minutes before cutting
Be sure to save the bones - freeze them or make bone broth right away
Enjoy and happy cooking!
It’s time to make a huge pot of bone broth again so I decided that dinner would be roasted chicken. This Lemon Rosemary and Garlic Roasted Chicken was delicious.
For the past couple of weeks I have been keeping scraps of vegetables in a freezer bag. Vegetables like onion, green onion, carrots and celery. I also freeze chicken bones from leftover dinners that I have roasted and cut the meat off the bone for future use in bone broth. If you refer back to a previous post about bone broth you will find the recipe. Be sure to try it after making this roasted chicken. Keep in mind that when roasting a chicken you will cook it 45 minutes plus 7 minutes for every pound. I had a 4 pound chicken so that was 73 minutes.
I hope that you enjoy this simple recipe! That is my goal, to make recipes that even the novice in a kitchen can prepare with ease and feel confident about what is made too.
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