Lemon-Rosemary Roast Chicken with Potatoes

  • carolfitz Posted: 06/29/09
    Worthy of a Special Occasion

    Used a six-pound roaster, so doubled the rub. Put a quartered lemon in the cavity. Placed chicken on a base of carrots and onions and tented half-way through cooking to avoid over-browning. Cooked on Sunday for use during the week, including CL's roast chicken salad with peaches on Monday. Made a moist, subtly-flavored bird. I recommend this.

  • JanineAnn Posted: 06/13/09
    Worthy of a Special Occasion

    The chicken was great. I put the lemon inside the chicken cavity while it cooked. We skipped the potatoes.

  • Vailgirl Posted: 10/22/09
    Worthy of a Special Occasion

    I have made this recipe for guests twice with rave reviews, plus tons of great leftovers. I find that halving a lemon and inserting in the cavity before cooking makes the chicken even more flavorful and tender. I also substituted new potatoes and purple potatoes because that was all I had around the house, it worked just as well.

  • MamaHuggz Posted: 03/01/09
    Worthy of a Special Occasion

    This was wonderful, even the kids enjoyed it and asked fo more! I squeezed my lemon wedge over my plate to give it more zing. We WILL be making this dish again!

  • foodmaker1 Posted: 11/10/11
    Worthy of a Special Occasion

    this meal was the best i ever ate in the class i doubled it to make it for 8 people ill make this meal more often so i can be healthy its awsome meal


More From Cooking Light