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Breads and Baked Goods - Salads and Stuff - Soups
Vegetables - Main Dishes - Desserts

Rosemary Chicken

1 large lemon
2 tablespoons olive oil
1/4 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons fresh rosemary, chopped
1 whole chicken (about 4-1/2 pounds)
1/2 cup chicken broth
1 tablespoon flour

Preheat the oven to 400 degrees. Halve the lemon and juice it into a small bowl, reserving lemon halves. Add olive oil, salt, pepper and rosemary.

Rinse chicken and place lemon halves inside the chicken. Pull skin gently away from the meat to form pockets. Spoon all but 1 teaspoon of the juice mixture under the skin. Rub remaining teaspoonful of juice over the skin. Place chicken in roasting pan (if skin is torn, use toothpicks to secure it over the breast meat to prevent overcooking.)

Bake for 1 hour and 15 minutes or until done. Place chicken on a serving platter and keep warm.

Skim any fat from roasting pan juices and discard. Combine chicken broth and flour, then stir broth mixture into pan drippings. Cook over medium-high heat for a couple of minutes or until thickened. Serve with hot chicken.