Roasted chicken with rosemary - this one the recipe is easy to prepare, and represents an elegant meal, how to lunch, as well as for dinner.
Roast chicken with rosemary and lemon - Recipes and Cookbook online
Roasted Rosemary Chicken - this recipe is easy to prepare, and is an elegant meal for both lunch and dinner.
- 1,5 kg of chicken (whole, neck and giblets must be removed from the inside)
- so
- pepper (freshly ground)
- 1 lemon (medium size, cut into slices)
- 2 pieces rosemary (sprigs)
- 1/4 cup olive oil
- 4 tablespoons of butter
- 1/2 teaspoon soy sauce
- 4 cloves of garlic
- Wash the whole chicken and dry well with a paper towel. Season the outside and inside well with salt and sprinkle with freshly ground pepper. Place in a suitable container, cover, and leave for at least 1 hour in the refrigerator. If you have time, refrigerate the chicken overnight.
- Turn on the oven at 200 C and heat it up. Take the chicken out to rest at room temperature.
- Wash the rosemary and separate the leaves from the sprig. You should have 1 tablespoon of rosemary leaves. Add olive oil to the pan and heat it. Add half a rosemary leaf, 2 cloves of finely chopped garlic, butter and soy sauce, and fry until the garlic turns golden - about 4 minutes.
- Put the remaining garlic, finely chopped, as well as the remaining rosemary leaves inside the chicken.
- Place the chicken in a baking dish. Pour the mixture from the pan over it. Arrange the lemon slices around the chicken. Every 15 minutes, baste the chicken with the roasting juices. Bake for 60-75 minutes, until the chicken is nicely browned.
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