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ROSEMARY LEMON SPLIT ROAST CHICKEN RECIPE

ROSEMARY LEMON SPLIT ROAST CHICKEN RECIPE

Savor the aromatic blend of rosemary and lemon with our delectable Rosemary Lemon Split Roast Chicken recipe. This dish features succulent chicken seasoned with fragrant herbs and citrus zest, creating a mouthwatering flavor profile that’s perfect for any occasion.

Ingredients

Scale
  • 1 whole chicken, split in half
  • 2 tablespoons fresh rosemary leaves, chopped
  • Zest of 1 lemon
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Lemon wedges for garnish

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a small bowl, combine the chopped rosemary, lemon zest, minced garlic, olive oil, salt, and pepper to create a marinade.
  3. Place the split chicken halves in a roasting pan and rub the marinade all over the chicken, ensuring it is evenly coated.
  4. Roast the chicken in the preheated oven for about 45-50 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy.
  5. Once cooked, remove the chicken from the oven and let it rest for a few minutes before slicing.
  6. Serve the Rosemary Lemon Split Roast Chicken with lemon wedges for an extra burst of citrus flavor.

Notes

  • Make sure to pat the chicken dry with paper towels before applying the marinade to help it adhere better.
  • Use a meat thermometer to ensure the chicken reaches the proper internal temperature for safe consumption.

Nutrition

Keywords: ROSEMARY LEMON SPLIT ROAST CHICKEN RECIPE